Candied Sweet Potatoes
1.
The sweet potatoes are medium in size, with two small ones. Wash and plan the skin
2.
Cut 2cm squares (pulled sweet potatoes), put in water to wash away the starch on the surface.
3.
Drain the sweet potato pieces, add a little white vinegar to prevent oxidation and discoloration, add 1 tablespoon of starch, mix well, let stand for 2 minutes, pour out the starch water, and add 1 tablespoon of starch.
★If the moisture is drained enough, starch can be added all at once.
4.
Pour half of the oil in the pot and heat it up on high heat. Turn to medium and low heat at about 170°C. The way to judge the oil temperature is to put a chopstick into the hot oil, there will be dense bubbles floating on the chopsticks or throw a piece of sweet potato into it, the state of the oil pan is as shown in the figure.
5.
Put the sweet potato pieces dipped in starch into the frying pan to fry. Don't stir it for one minute. If there are sticky sweet potato pieces, separate them with chopsticks.
6.
Keep the oil noodles in a bubbling state and fry for 3 to 5 minutes. The specific time depends on the temperature of the oil. Fry it until golden and crisp to remove the oil control, and put it on a dish lined with absorbent paper.
7.
Put the white granulated sugar 1 and water into a bowl together, and stir until the sugar has almost melted.
8.
Pour the sugar liquid into a non-stick pan and simmer on low heat without stirring. It started in a big bubble state.
9.
Continue to boil the syrup to show small bubbles, scrape the bottom of the pot with a wooden spatula, the sugar liquid will not close.
10.
Pour the sweet potato pieces into the syrup, quickly turn the sweet potato pieces so that each piece of sweet potato is covered with the syrup, turn off the heat and take it out of the pot. Here’s a little trick, it’s best to keep the sweet potato pieces hot, so that the syrup will not cool down quickly when you pour the syrup, which will cause the syrup to return to sand.
11.
The bottom of the plate can be coated with a layer of cooked oil to prevent sticking, or sprinkle with a layer of white sugar to prevent sticking. Put the sweet potato cubes wrapped in syrup on a plate. If the syrup is in place, pick up the sweet potato with chopsticks to pull out the shredded sugar. However, I was afraid that the syrup would turn back into sand, and the sugar had not been boiled in place, so I could only pull out some soft sugar shreds occasionally, which disappeared after a while. So let's do a little bit more.
12.
Heat the sugar 2 and cooking oil in a non-stick pan over low heat.
13.
Stir constantly to melt and brown the sugar to form a caramel syrup. Dip the syrup with chopsticks and drop it into cold water until the syrup becomes hard.
14.
Use a spoon to scoop the syrup, tilt the spoon over the sweet potato plate to make the syrup drip, and the sugar shreds will be pulled out during the dripping process. The left hand holds the spoon around the sweet potato in a circle, the right hand can help pull the sugar shreds. If the syrup cools and becomes hard, you can reheat it to melt.
Tips:
1 Starch is not necessary, there are many recipes that do not include starch. But the surface of the sweet potato fried with starch is firm, not soft. Of course, it will become soft if it gets wet for a long time.
2 The key to wire drawing is to not allow the sugar to crystallize, nor to stir in the early stage. After the syrup is boiled, do not stir too much and turn it over
