Red Wine Cinnamon Caramel Yam

Name: Red Wine Cinnamon Caramel Yam
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Yam; 2 tablespoons Longan honey; 1/4 spoon Cinnamon powder; 1 tablespoon Sugar; Some starch

by A Apple Kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

For this dish, I add Mouton Cadet Rothschild Rothschild rosé wine to caramel juice cooked with honey cinnamon powder. The cooked caramel juice has a strong but not greasy complex aroma and is served with oil. The fried iron yam has a crispy shell, a soft heart, a long aftertaste, slightly sweet but not greasy, and very delicious. "

Ingredients

200g Yam
2 tablespoons Longan Honey
1/4 spoon Cinnamon Powder
1 tablespoon Sugar

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Some Starch

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.