Red Wine Cinnamon Caramel Yam
1.
Peel the yam.
2.
Cut into hob segments.
3.
Place the yam segment in a large plate containing starch, and gently shake it back and forth so that the surface of the yam is evenly covered with a thin layer of starch.
4.
Boil the oil pan until 70% hot, add the yam section, and fry slowly until the surface is golden
5.
After removing it, drain the oil. At this time, the yam should have a crisp outer shell and a soft and ripe heart.
6.
While it’s heating up, we can prepare red wine caramel juice. Use three spoons of rosé wine.
7.
2 tablespoons of honey
8.
1/4 spoon ground cinnamon
9.
A tablespoon of sugar put together to mix
10.
Bring to a boil on low heat, stirring constantly
11.
Until it is cooked into a caramel red wine juice with a bright red color and a thick soup.
12.
Finally, pour the boiled red wine caramel juice evenly on the yam and you can eat it.
Tips:
1When peeling yam, be sure to wear gloves
2 The sliced yam itself has mucus, so it can be fried with a thin layer of starch to make the shell crispy. , Pay attention to maintain a small and medium fire, so as not to explode inside and outside the paste.
