Osmanthus Sugar Yam

Osmanthus Sugar Yam

1. Peel the yam, cut into long strips, soak in water to prevent oxidation; soak medlar in water to soften it for later use

2. Put an appropriate amount of oil in the wok (subject to the yam that has not been pasted). When the oil heat 7 is mature, drain the soaked yam into the pot, fry until the sides are slightly yellow, remove and drain the oil, and set aside for later use

3. Pour out the oil in the pot and wash it, re-add an appropriate amount of purified water (about 100ML), add 2 tablespoons of white sugar to boil

4. When the sugar has thickened slightly, add the yam and the soaked and drained goji berries, stir-fry for about 1-2 minutes, wait until the sugar juice is evenly coated on the surface of the yam.

5. Finally, add 2 spoons of osmanthus sauce, spread evenly, put it in the refrigerator, and it will taste more crispy when eaten~

Tips:

1. Wear rubber gloves when washing yam to prevent allergies;

2. The size of the yam strips should not be too long, it is best to control the length within 8 cm and the width about 1 cm, otherwise it will be easy to break during stir-frying;

3. It is not easy to boil the sugar with too much water, otherwise the sugar juice will not have a thick consistency;

4. It is best to stir-fry the wolfberry in the pot to prevent aging.