Chinese apple - this phrase gives rise to multiple associations. It may be a specific delicacy, as well as a variety of fruits bearing a similar name. Let's see what may be meant by the phrase "Chinese apple."
Fruit tree
The leafy apple tree, or Chinese, is a variety that is truly native to the Celestial Empire. It is small-fruited and blooms very profusely. This is not to say that these are the most delicious apples, their taste is rather specific. But they, without a doubt, look very impressive and are very well suited for canning. Compotes and jams cooked with these fruits look unusually good, and also have a delicate taste. This is a Chinese apple that any gardener can grow on his site, attracts insects for pollination. Lush flowering and aroma contribute to increasing the productivity of the entire orchard.
A small (no higher than ten meters) tree with amber-brown branches and a pyramidal crown can be very weakly covered with leaves, while still young. The leaves resemble plum leaves, which is why the apple tree got its name.
The fruits are small, like puppets, with a diameter of up to two centimeters. They are collected in bundles of three or six pieces.
Their color can be yellow with a red barrel or completely red. The leafy apple tree matures from August to September. It is frost-resistant and undemanding, resistant to attack by pests. It is recommended to regularly trim the crown.
Caramel sweet chinese apple
This country surprises not only with its exotic main dishes. China knows how to impress visitors with unusual desserts. True, in Europe, authentic Oriental cuisine is understood in its own way and prepared without following the traditions. But from this, Chinese sweet dishes do not become less delicious.
If initially apples in caramel simply meant a small fruit (apple, mandarin, pineapple, banana) strung on a stick and covered with caramel, then European culinary experts transformed it in their own way. Want to try sweets in Chinese? Then go ahead and cook at home candied fruit slices, fried in batter and coated with caramel.
Take four apples - better hard and sour.
You will also need one hundred twenty-five grams of flour, two hundred grams of powdered sugar, an egg, water, baking soda (two teaspoons), four tablespoons of starch, vegetable oil for deep-frying. Peeled apple slices (in principle, you can take any other fruits with dense pulp) dip in batter. It is prepared by mixing flour, starch and soda with an egg and a little water. Dip the apples, previously fried in the dough, in hot oil, fry and remove. Wipe off excess oil with a cloth. Heat vegetable oil in a pan and put sugar on it. When it melts and becomes a viscous mass (here you need to carefully monitor so that there is no burning), remove the fire. Cover the fried apples with caramel and cool, dipping in cold water.