The sugar-flipping type of dishes shares many similarities in preparation with egg yolk baked pumpkin. The only difference is that White Sugar replaces the salted egg yolk. As for the other steps—such as slicing, blanching, applying a dry batter, and deep-frying—they are almost all identical.
The pumpkin strips were now ready. Now, all that was left was to cook the sugar.
Xie Baomin added a little water to the pot, then put in a large spoonful of White Sugar, turned on low heat, and continuously stirred the contents with a spoon.
"The so-called 'flipping sugar' should actually be called 'returning sugar.' This is a term from the South. It utilizes the principle that White Sugar melts when boiled and then recrystallizes under high temperature. The Northern Region prefers to call this change 'frosting.'"
Frosting?
