Candied Sweet Potatoes

Name: Candied Sweet Potatoes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 550 Sweet potato; 150g Sugar; 50g Shimizu; 5 drops Lemon juice

by Mom Nini

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Candied sweet potato is a beet of Shandong cuisine, and almost everyone is willing to eat it. But the silk that I want to pull out is endless, and there are skills. When Nini was learning to make it, not only did she make silky sweet potatoes without silk, but they also stuck to her teeth. Go to the chef for advice. After knowing the secret, the restaurant’s back chef usually uses a small trick in order to make the silk longer and thinner, which is to drop a few drops of white vinegar or a few drops of lemon juice during the frying process. The out of the sugar silk is extended.
Can not produce silk, the most important thing is frying sugar. When frying sugar, the pot must be wiped clean, and then the pot is heated and the heat is controlled. Otherwise, the wire can't be pulled out if the heat is too high; too much heat will cause bitterness. Stir-fry in syrup and oil. Personally think that the water frying method is easier to master. Water frying method, the general ratio of sugar and water is 3:1

Ingredients

550 Sweet Potato
150g Sugar
50g Shimizu
5 drops Lemon Juice

Candied Sweet Potatoes

1. Wash sweet potatoes and peel them

2. Cut into hob blocks

3. Widen the oil in the pot and heat it to 50% hot, pour the sweet potato pieces

4. Fry on medium and small fire until mature, remove the oil control when the surface is golden

5. Add water to the pot and boil

6. Pour the sugar

7. Heat on low heat until the sugar is completely melted

8. Squeeze in a few drops of lemon juice (you can change to white vinegar if you don’t have one)

9. Turn to low heat and continue to boil

10. Until the sugar color turns amber

11. Pour the fried sweet potato pieces and stir fry quickly, so that the syrup is evenly coated on the surface of the sweet potato

12. Quickly put it on a plate, sprinkle a little sugar pin, and serve with a bowl of cold water

Tips:
1. When frying sugar, the spoon should be stirred continuously to make it evenly heated and consistent in color. As the temperature continues to rise, the sugar becomes large bubbles, and then slowly into small bubbles, and finally when the sugar color changes to the color of tahini, the sugar color changes from white to yellow, and the sugar liquid changes from thick to thin, and you can put in the main ingredient Stir evenly.