How much oil should be added when boiling sugar with shredded yam

Some people are making silk yam for the first time, and although the recipe says to use sugar, they don't know which one is better to buy. So what kind of sugar is used for silk yams? How do you boil sugar with silk yam?

What kind of sugar is used for silk yams.

Stir-fry the sugar. Put the bottom oil in the pot, heat it over medium heat, add sugar, stir it with a spoon constantly, so that the sugar is heated evenly, fry until the sugar is light yellow, bubbles evaporate due to the water, and when the foam is more and larger, the pot is off the fire to make the foam smaller and the color deeper. Use a spoon to scoop up the sugar juice and pour it down, which can form a line, indicating that the sugar has been fried.

At this time, quickly turn the ingredients into the pan to make the sugar juice evenly coated with the ingredients. The ratio of sugar content to the volume of raw materials is 1:3, and the amount of sugar used in block and flake raw materials is about 50 of raw materials according to the weight of raw materials; Strips and pellets are 30 40.

The amount of paste is more than that of non-paste.

How do you boil sugar with silk yam?

After peeling and washing the yam, cut it into smaller pieces, steam it in a steamer, and let it dry for later use. After the oil is hot, I put sugar directly, I can't say how much, I look at it and make a rough estimate. Use a spatula to stir the sugar back and forth to become syrup, at this time you will find that the sugar begins to bubble, basically when it is a big bubble, put in the dried yam, stir quickly, the yam is wrapped in syrup and out of the pot, dip it in some water to pull a very long silk Oh.

The practice of pulling silk yams.

1.Peel and wash the yam and cut into small pieces.

2.Put oil in a pan, a little more.

3.Add the yam and stir-fry.

4.Fry until the yam is non-stick and a little charred on the sides.

5.Stir up the yams.

6.Pour out the oil from the pan.

7.Add sugar and stir-fry constantly.

8.Bring to a simmer until the sugar is browned red and bubbles.

9.Quickly add the yam and stir-fry evenly.

10.Serve on a plate.

20：3。

1. Tools and materials.

2 yam, 200 grams of sugar, 30 ml of water, pot, spoon, dinner plate.

Second, the method steps.

1. Prepare yams.

2. Prepare sugar.

3. Peel the yam and cut the hob into pieces, soak in water, change the water once in five minutes, and change it 2-3 times.

4. Use kitchen paper to absorb the surface moisture.

5. Pour a little more oil into the pot and heat for 6 minutes.

6. Pour in the yam and fry over medium heat.

7. Fry until the skin becomes hard and the color turns golden, remove and set aside.

8. Do not wash the pot for frying yams, pour in a small half bowl of water and medium heat.

9. Pour in the sweet juice garden white sugar.

10. Use a spatula to stir and boil sugar.

11. Boil until very viscous and brown.

12. Pour in the yam and stir-fry quickly, stir-fry well.

13. Serve on a plate.

The ratio of water to sugar is 2:3

Method: Make the ingredients.

Ingredients: 500 grams of sweet potato.

Seasoning: 150 grams of sugar, 100 grams of water, 30 grams of sesame oil, 1000 grams of peanut oil.

1) Wash and peel the sweet potatoes and cut them into hob pieces.

2) Add peanut oil to the spoon and cook until 90, put the sweet potato pieces into the oil and fry them until the color is golden brown.

3) Spoon brush and add water and sugar, boil sugar over slow heat, and change from large bubbles of water to small bubbles of water; When the sugar bubble changes from a sugar bubble to a sugar bubble until it is thick and discolored, pour in the fried sweet potato and turn the spoon off the spoon to make the sugar solution completely stained on the sweet potato; Pour it into a dish smeared with sesame oil, and when it is served, you should serve a bowl of white water and eat it so that it does not stick to your teeth.

The reasons are as follows: 1. Try to cut the yam into slightly smaller hob pieces Yuanhe, so that it is easier to fry its ante fingers, after the yam is cut, remember to soak it in clean water, soak it in hail and change the water for a few minutes, and so on several times, so that the color of the processed yam fried looks more beautiful;

2. Remember to wipe the water on the surface of the yam before it can be fried, otherwise it is easy to splash oil, the oil temperature of the fried yam should be mastered, it is too high and easy to fry paste, almost 6 into the heat, that is, the best state of slightly bubbling with chopsticks, and the yam can be fried until the skin is browned;

3. Sugar and oil can be done in accordance with the ratio of 1:4, the color of the fried sugar is very critical, fry slowly over low heat, and keep stirring with the back of the spoon, when it is fried until it is light brown, it is easy to be bitter for too long, after the sugar color is fried, it is necessary to quickly put in the yam and stir-fry it evenly.

While the sugar is boiling, while the syrup is bubbling, pour in a small spoon (as many as a coffee spoon) of vinegar, stir quickly, then pour the yam into it and stir it out of the pan.

Shredded yam beans.

It's not that hard to make, and it requires very few ingredients, so even novice chefs can easily master the recipes and cooking skills. Let's take a look at how to make this delicious beet!

Method 1. Ingredients: 300 grams of yam beans, white sugar.

100 grams of cooking oil.

10 grams. 1. Rinse the yam beans repeatedly and boil them in boiling water for 8-10 until the epidermis becomes soft.

2. Brush the pot with a layer of oil, then add white sugar and 20 grams of water, simmer over low heat and stir with a spoon.

3. When the sugar turns darker brown, pour in the drained yam beans, turn off the heat and stir-fry quickly, and see that there is a drawing effect.

Practice 2. Ingredients: 200 grams of yam beans, 1 egg, 10 grams of flour, 50 grams of starch, 500 grams of cooking oil (80 grams of actual consumption), sugar.

5 tablespoons. 1. Peel the yam beans, soak them in water, drain them, and pat them with a little dry starch; Crack the eggs into a bowl, add flour, dry starch, a little water, a little oil to make a paste, and put the yams into the paste one by one;

2. Pour oil into the pot, heat it, add the yam, fry it until golden brown and crispy and hard, remove and drain the oil;

3. Wash the pot, add water and sugar, fry over low heat until golden brown and small bubbles on both sides, add the fried yam and stir well, put it in an oiled plate, and serve it with a bowl of cold water.

Method 1: Make the ingredients.

500 grams of iron stick yam (the first choice is Jingfuyuan's iron stick yam), 2 grams of osmanthus halogen, 75 grams of rock sugar, 5 grams of cooked white sesame seeds, and 1000 grams of cooked peanut oil.

Production process. 1. Scrape the yam and cut it into hob pieces; Crush the rock sugar into dough.

2. Pour oil into the spoon and burn until it is hot, put in the yam until the golden skin is crispy and cooked, and pour it into the colander. Leave a little oil in the spoon, put in the rock sugar noodles and a spoon of water, add osmanthus brine and boil sugar, wait for the large bubbles on the surface of the sugar juice to become smaller, and when the sugar begins to become slightly light red, immediately pour the fried yam into the spoon and stir, wrap the yam with sugar juice, pour it into the oiled plate, and quickly serve it. Add a small bowl of cold boiled water.

Crafting tips. Drawing skills are important. The fire is small, either it can't pull out the silk or the sugar is sandy; The fire is big, the paste is paste, and it becomes sugar-colored, and it can't be pulled.

Method 2: Make the ingredients.

600 grams of Chinese yam.

200 grams of sugar.

500 grams of peanut oil.

Production process. 1.Wash and steam the yam, remove the skin and cut it into hob pieces.

2.Put the wok on medium heat, add peanut oil, heat the oil fifty percent, fry the yam in the pot, pause the fire 3 times in the middle, fry it to persimmon yellow, remove and drain the oil.

3.A little oil is left in the pot, fry the sugar into a thin juice, when the flowers are small, put the fried yam into the pot, throw some water, turn over and get out of the pot. Take a small bowl of cold boiled water and serve it at the same time.

Production key. 1.Frying sugar is the main technical key to making silk drawing, there are three methods: the first oil frying method, you can add oil first, you can also put oil and sugar in the pot at the same time, the weight ratio of sugar and oil, generally press.

150 grams of sugar, 5 grams of oil is more appropriate. The second water frying method, the weight ratio of water to sugar, is generally. 150 g sugar, 25 g water.

The third oil-water mixed stir-fry method, the ratio of sugar, oil and water is. 150 grams of sugar, 20 grams of water, 5 grams of oil. The above three frying methods, all need to crush the sugar before frying, as soon as the sugar is put into the pot, it is necessary to keep stir-frying, see the sugar first bubbles, and then the bubbles become smaller, and the melted sugar becomes thin from thick to thin and the color turns light yellow, you can put in the main ingredient.

No matter which method of frying is used, the heat should not be high, and be careful not to hang the sugar on the side of the pan, so as not to burn and affect the color.

2.The frying of the main ingredient and the frying of sugar must be completed at the same time, one after the other, which will affect the drawing effect and the quality of the finished product.

3.The bottom of the plate with the silk cabbage must be smeared with a layer of oil, and the dish should be accompanied by a bowl of cold boiled water, which should be dipped in water to make the dish crispy, sweet and delicious without sticking to the teeth.

Method 3: Raw materials.

200 grams of yam, 40 grams of sugar, 500 grams of peanut oil.

Steps: 1.Wash and peel the yam, cut it into hob pieces, blanch it with boiling water and remove it.

2.Put it in a hot pan and fry until golden brown and remove it.

3.Put oil in a wok and boil until it is hot (about 100), put in the sugar and dissolve it over low heat, 4When stir-fried until golden brown and bubbly, quickly pour in the yam and stir well with the sugar solution.

5.Put it on a plate with sesame oil, sprinkle with sesame seeds, and serve with a bowl of cold boiled water and dip it in water with chopsticks.

Request for adoption.

Ingredients:

Yam [picture] 500 grams of yam food.

Edible oil [picture] 50 grams of cooking oil.

Appropriate amount of sugar.

Water starch [picture] Appropriate amount of water starch.

Recipe method: The practice of pulling the shredded yam**11Wash and peel the yam and cut it into hob pieces for later use.

The practice of pulling silk yam **22Put the yam in a bowl, add starch and a little water, and grasp well.

The practice of pulling the silk yam **33Heat the oil to 6 and turn to medium-low heat, then fry the yam cubes.

The practice of pulling the silk yam **44Fry until the yam cubes are fully ripe and slightly yellow in appearance.

The practice of pulling silk yam **55Prepare the plate before frying the sugar. (Smear some oil on the bottom of the plate to prevent sticking, and then serve with a bowl of cold water for dipping).

The practice of pulling the silk yam **66Put the pot on the fire, add less oil and an appropriate amount of sugar. Ratio of oil and sugar: 3 The practice of pulling the yam **77Stir constantly until the sugar dissolves; Continue to stir after changing color, and keep stirring during this time.

The practice of pulling silk yam **88Continue to fry until the foam disappears, the syrup becomes thinner, and the color is pale yellow. (Don't let the temperature be too high, and the sugar will become bitter and caramel).

The practice of pulling silk yam **99Quickly add the fried yam cubes and stir-fry evenly.

The most important thing is to make a silk yam and boil sugar, and it will teach you how to make a silk yam in two minutes.