Honey Yam
1.
Peel the yam and cut into sections, then soak it in light salt water for a while.
2.
Put an appropriate amount of water in the pot, then add a tablespoon of maltose and stir to melt.
3.
Then pour two-thirds of the white gauze sugar and stir well.
4.
When frying sugar, the spoon must be stirred in one direction.
5.
When the syrup becomes viscous, pour into the yam section with the water content and stir well.
6.
Stir well and pour the yam and sugar juice into the pressure cooker.
7.
Pour the yam into the pressure cooker and sprinkle the remaining one-third of the sugar to cover the yam.
8.
Then close the lid of the pressure cooker and turn on the power. Set the high pressure time according to the size of the yam block, usually 6-8 minutes.
9.
After the yam is pressed, turn off the power to cool it naturally, and open the lid when the high-pressure valve automatically returns.
10.
Pick out the yam code plate,
11.
Pour the sugar juice back into the wok and boil until it is viscous and sprinkle in the green and red silk and stir well.
12.
Pour the sauteed syrup on the yam and you're done. It can be eaten cold or hot.
Tips:
Snack characteristics: gorgeous color, white yam, soft in the mouth, sweet but not greasy.
Tips;
1. When frying the syrup, do not turn the sand nor wire it, just pay attention to the heat with a little water.
2. The yam must be pressed until it is soft and waxy. Before pressing the yam, you must sprinkle an appropriate amount of granulated sugar or soft white sugar. This will make the yam taste even, and it will feel very sweet without adding sugar juice.
3. There is no need to leave the green and red silk, or sprinkle a few grains of wolfberry to decorate.
4. Don't rush to open the lid of yam after high pressure, and don't vent gas to prevent burns. Open the lid after it naturally cools down so that the high-pressure valve automatically returns. Using a pressure cooker to make any food, my experience is, try not to deflate after pressing, so that the air valve is easy to block, which is dangerous, and it is also very troublesome to clean up. Turn off the power after pressing the food every time, so that the pressure cooker's automatic cooling air valve will naturally fall back, so that the air valve hole and the inside of the lid will always be kept clean and safe to use. Because in the process of high pressure, the contrast of the strong air pressure in the pot will not cause the soup to overflow to the lid. The soup is basically in a static state under the high pressure environment, and it is also very safe. If you have to deflate the air every time, it will block the pores, and the lid will be dirty, which is very unsafe and unhygienic.
The "Honey Yam", a simple snack made with a pressure cooker, is ready for your friends' reference!
