How to make silk yam delicious? How to make a silk yam delicious and simple

The practice of pulling silk yams.

Peel the yam, cut it into pieces (the pieces are not too big), and then soak them in cold water for 10 minutes to change the water once (you can also soak for a longer time, the longer you soak, the more beautiful the color will be fried).

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Place the yam on kitchen paper to absorb the moisture.

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Heat the oil in the pan and fry until golden brown, pay attention to the oil temperature, control the oil and remove it.

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The approximate ratio of sugar water: one spoonful of water, one and a half spoonfuls of sugar.

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Boiling sugar on high heat, you can clearly see the change process, first white bubbles.

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Small, golden brown.

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Light brown, at this time you can put in the fried yam and evenly coat it with sugar.

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Spread an even layer of oil on the surface of the plate to avoid sticking to the plate.

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When eating, you can prepare a bowl of water (room temperature water is OK) and dip it in water before eating, to avoid sticking to your teeth, personal advice.

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Tips: 1.Yams are sticky and have sugar in them, so after they are cut, they should be soaked in water before frying, otherwise they will be easy to paste.

2.Be sure to control the oil temperature when frying, and turn off the heat immediately when the oil temperature is high, don't hesitate! Medium heat is about the same.

3.Be sure to grease evenly on the plate to avoid sweet potatoes sticking to the plate.

4.The approximate ratio of sugar water: one spoonful of water, one and a half spoonfuls of sugar.

5.You can prepare a bowl of water (room temperature water is sufficient), dip it in water before eating, to avoid sticky teeth, personal advice.

1. Prepare raw materials: (1) Ingredients: 300 grams of yam (or sweet potato, potato, Arabidopsis). It is best to use yams of equal thickness.

2) Seasoning: 500 grams of peanut oil (50 grams of actual consumption), 150 grams of sugar (cotton sugar or white sugar).

2. Raw material processing: use a knife to peel off the skin of the yam, and then cut it into hob blocks, that is, roll the yam with the cutting edge, and the size of the cut pieces should be uniform. After cutting, blanch the yam in boiling water and drain the water.

3. Frying: Sit the pot on a hot fire, pour peanut oil, and burn until it is hot (about 120 130), if you put a small piece of raw materials into the cooking, there are a lot of bubbles, which proves that the oil temperature is appropriate. At this time, the yam is poured in and fried until golden brown.

When you knead the yam with your hands, it feels very soft and does not feel angry, which proves that it has been fried thoroughly. At this time, remove the yam, drain the oil, and put it in a warmer place.

Fourth, boil sugar: wash the pot, put it on the fire, inject a little oil, after a little heat, put in the sugar, slowly stir with a hand spoon after the saccharification boils, so that the sugar is evenly heated, fry until the sugar is light yellow, put the pot away from the fire, at this time, because the water in the sugar is evaporated, there will be a lot of big bubbles, when the sugar color changes from light yellow to dark yellow, the bubbles change from large to small, from more to less, indicating that the water in the sugar has been exhausted, if you continue to heat, the sugar will be caramelized, inedible, so you should quickly pour the fried yam into the pot, turn it upside down a few times, Wrap the juice evenly over each yam and pour it into a thinly oiled plate and serve.

Materials:

Yam, oil, sugar, honey.

Method

1.First, cut the peeled yam into hob pieces.

2.Put the yam into the oil pan and fry the yam until golden brown and remove it. More oil.

3.Leave a little oil in the pot, put the sugar and honey into the pot, wait for the sugar to change from a large bubble to a small bubble, and the sugar color to light red, put the fried yam into the stirring, so that each yam is fully wrapped in sugar color, so that a plate of shredded yam can be out of the pot, to eat it while it is hot, in order to pull out the silk.

Ingredients: 200 grams of yam, 40 grams of white fiber plum sugar, 500 grams of peanut oil.

Process: 1. Wash and peel the yam, cut the hob pieces, scald with boiling water and remove them.

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

3. Put oil in a wok and boil until it is hot (about 100), then put in the sugar over low heat to dissolve.

4. When stir-fry until golden brown and foamy, 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 take a bowl of cold boiled water with chopsticks and dip it in water to eat.

Note: When eating, be careful of burning your mouth.

Trick of the trade. 1. According to the texture of the raw materials to decide whether to hang the paste, such as apples, pears, oranges and other fruits, with a large amount of water, when frying in the pot, be sure to use egg white and starch to hang the paste, the raw materials will be wrapped, otherwise the raw materials will stick together after the water comes out; Potatoes, yams and other raw materials contain more starch, and there is no need to hang paste when frying in the pot.

2. When the oil is burned to seven ripe, put the raw materials in the pot and fry them until the golden round yellow is removed.

3. 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 blocks and flakes is about 50% of the raw materials according to the weight of raw materials; Strips and pellets are 30% to 40% for raw materials.

The amount of paste is more than that of non-paste. Destroy the sparrow.

4. After the sugar juice is fried, the raw materials poured in must be hot, if the raw materials are not hot, the sugar juice will become cold, and the silk will not be pulled out. For this reason, when making silk drawing, two woks should be used, one for sugar and one for the main ingredient. This makes it easy to preserve the temperature of the main ingredient to hang the syrup evenly.

Do not use rapid heat to make silk drawing, so as not to overheat the syrup, carbonization and bitterness. If you add a little honey to the syrup, the flavor is especially good.

Menu. Lu Cai】 Shredded yam.

kiss 2011-06-20 01:06The production of silk cabbage seems very simple, that is, the fried raw materials are dusted and trapped in the boiled sugar and stir-fried out of the pot, in fact, it is far from the case. From the selection of raw materials, cutting, frying, to stir-frying sugar, cutting and stir-frying, as long as a link is not in place, in a strict sense, the dishes produced are not considered successful, it can be seen that the "drawing" in Lu cuisine is by no means accidental.

In fact, the creation of silk vegetables in Shandong cuisine has a long history, and the great writer Pu Songling of the Qing Dynasty has in his "Liao Zhai Anthology" that "now the north is flourishing with fruit, and nothing can not be used to stick with sugar."

Ingredients and details.

500 grams of yam.

1 2 tablespoons of cooking oil.

3 tablespoons of sugar.

Appropriate amount of water starch.

Average difficulty. Three quarters of an hour.

Taste sweet. Process drawing.

The steps of the practice of pulling the silk yam.

Wash and peel the yam and cut it into hob pieces for later use.

Put the yam in a bowl, add starch and a little water, and grasp well.

Burn Li Xun in oil until 6 into heat, turn to medium-low heat, and fry it in yam blocks.

Fry until the yam cube is fully ripe and the appearance is slightly yellow.

Prepare the plate before frying the sugar. (Smear some oil at the bottom of the dish to prevent sticking, and then serve with a bowl of cold water for dipping) Put the pot on the fire with less oil and add an appropriate amount of sugar. Ratio of oil to sugar: 3

Stir constantly until the sugar dissolves; Continue to stir after changing color, and keep stirring during this time.

Continue 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).

Quickly add the fried yam cubes and stir-fry evenly.

The luster is shiny, crispy on the outside and soft on the inside.

Blanch the yam, corn starch, sugar, and thicken.

A few simple steps to teach you how to make delicious silk yams.

A delicious beauty artifact is a silk yam, sweet, crispy and tender, delicious and nutritious!

A few simple steps to teach you how to make delicious silk yams.

Blanch the yam, corn starch, sugar, and thicken.

A delicious beauty artifact is a silk yam, sweet, crispy and tender, delicious and nutritious!

A few simple steps to teach you how to make delicious silk yams.

Blanch the yam, corn starch, sugar, and thicken.

A delicious beauty artifact is a silk yam, sweet, crispy and tender, delicious and nutritious!

A few simple steps to teach you how to make delicious silk yams.

The yam is boiled, or steamed, peeled, cut off, and sautéed to color with sugar. In a cold pan, put a little oil, or warm water, add sugar, stir constantly, until bubbles, at this time, the sugar color turns into the color of aged vinegar. Then put the yam in it, mix it and immediately get out of the pot, cool it a little and it will appear silky when you pick it up.

But don't get too cold, or it will get hard.

Among them, it is very important to grasp the heat of fried sugar, don't overdo it, or it will become bitter.

When peeling raw yams, it is easy to oxidize and change color like apples and pears, so it is necessary to keep dipping in water or peeling directly in water.

1.Scrape off the skin of the yam and cut it into hob blocks, which are the same as the roasted eggplant and ground three fresh pieces we eat.

2.As soon as the sugar is full, it is the hand spoon that we usually stir-fry. (There are also rock sugars, but it is not recommended if you don't master the skills).

3.Coat the dish with a little vegetable oil and put it in oil to prevent it from sticking to the plate.

4.Pour oil into the frying spoon and cook until it is 50% hot, add the yam and fry until the golden skin is crispy and cooked, and pour it into a colander.

5.Put half a spoon of water in the frying spoon, add sugar, and stir clockwise with the spoon.

6.When the large bubbles on the surface of the sugar juice become smaller and more delicate, and the sugar color begins to turn slightly red, immediately pour the fried yam into the spoon and stir, wrap the yam evenly with the sugar juice, pour it into an oiled plate, and serve it quickly, and add a small bowl of cold boiled water.

Be careful not to smoke when stir-frying the syrup, and lift the pan away from the heat when it smokes.

Blanch the yam, corn starch, sugar, and thicken.

A delicious beauty artifact is a silk yam, sweet, crispy and tender, delicious and nutritious!

Method 1: Peel the yam, cut it into long strips, add oil and fry it until it is the outside and soft on the inside, and remove it when it floats for later use.

2. Heat the pot over high heat, slide the pan with oil, add sugar, add an appropriate amount of water until the sugar dissolves, and fry until the sugar juice is beige.

4. Before cooking, sprinkle fried black sesame seeds when the icing is not solidified.

Medicinal efficacy. 1. Yam has the effect of nourishing the spleen and kidney.

2. Black sesame seeds are flat and sweet, which can nourish the kidney and nourish yin. According to modern pharmacological research, it is rich in vitamin E, which activates cells, increases the shine of the hair and prevents hair loss.

A few simple steps to teach you how to make delicious silk yams.