Candied Yam

Name: Candied Yam
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Yam; 40g Sugar; Some Vegetable oil; A few drops White vinegar; a little starch; 50g water

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

4

Candied yam is a somewhat difficult dish. My dad used to cook this dish very well. His candied apples, sweet potatoes, etc. are all very good, but it is a pity that I can no longer eat the candied dishes made by my dad. Fortunately, I got the true story of my father, and I can also make more successful candied cabbage. I missed my father so much today, so I made this dish specially to miss his old man. This is also a sweet memory my father left for me. Wire drawing is divided into three methods: water drawing, oil drawing, and water and oil double drawing. The color of oil drawing is brighter. I think there is too much oil in oil drawing. I used the method of water and oil double drawing, so that it can be used without too much. It looks very translucent and the effect is very good.

Ingredients

300g Yam
40g Sugar
Some Vegetable Oil
A few drops White Vinegar
a little Starch
50g Water

Candied Yam

1. Choose our authentic iron rod yam, a specialty of Henan. Although this yam is more expensive, it tastes good and has higher nutritional value. I always go to the specialty store to buy a bundle at a time, which is a little cheaper.

2. Peel the yam and cut it into a hob block, so that the yam will not turn black quickly after peeling, and the meat is very porcelain and delicate

3. Boil for a minute

4. Remove the filtered water

5. Sprinkle a little dry starch on the surface after draining the water

6. Ensure that each surface is evenly coated with a thin layer of powder, and place it for a few minutes to allow the powder to adhere to the surface

7. Take out when the oil temperature is 60% hot and fried until the yam floats

8. Put about 50 grams of water in the pot and add it with the sugar

9. Add about 10 grams of oil when boiling on low heat until large bubbles are formed

10. Continue to stir-fry quickly, pay special attention when the sugar makes such a big bubble, because it will change color soon

11. It's ready when the syrup turns yellow

12. Pour in the fried yam, turn off the heat, and add a few drops of white vinegar. White vinegar can make the wire drawing longer

13. Quick stir-fry

14. Spread a layer of oil on the plate, pour it into the plate and eat immediately. Pull the silk while it is hot to pull out a long silk. The plate must be greased, otherwise it will be difficult to get the syrup sticking to the plate.

Tips:
1. Be sure to observe more when frying sugar, and don't over-fry the sugar;
2. After the sugar is fried and put in the yam, turn off the heat and stir fry, otherwise the sugar will be over-fried again;
3. For serving, apply a layer of oil to the plate so that the syrup will not stick to the plate, otherwise it will be difficult to remove.