Pulling silk yam, yam blanching water is wrong, no wonder it is not delicious. Chef: That's the way it is. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Pulling silk yam is a dish, especially delicious dish, yam sweet and delicious, and in the pairing with white sugar brushing, the shape is also particularly beautiful, it is precisely because of these characteristics, so this dish, especially by female comrades and children like, but, many of our friends, their own at home to do the silk yam, not silk, not delicious, in fact, the solution is very simple, today, I will share with you, plucked silk yam The most correct way, to ensure that the taste and taste made by everyone are as delicious as in the hotel, well, I don't talk much nonsense, and then I will directly give you dry goods.
1 fresh Huai yam, a little sugar, an egg, and a little dried starch.
1, first of all, we will be fresh Huai yam washed and peeled, and then cut it into hob pieces, and then immediately soak it in water for later, everyone pay attention, fresh yam, after cutting must be placed in water, otherwise the yam is easy to blacken and become unpalatable, this, we all have to keep in mind.
2, then, we boil water, after the water boiled, put the yam into the pot, blanch for two minutes, the purpose of this step is to remove the mucus on the surface of the yam. This makes it easier to make and saves cooking time. After two minutes, pour out the yam and set aside.
3, then, we will control the dry water yam, put in the basin, and then, we will open the egg one by one, and then pour the egg yolk into the yam, the egg white we do not use. The purpose of putting the egg yolk is to make the fried yam more golden in color and look more appetizing, and then, after we mix the yolk with the yam, then sprinkle a little dry starch, mix well with the yam, and then we start to make it on the fire.
4, first of all, we add wide oil to the pan heat, the oil temperature rises to 60% heat, the yam that shoots the powder, put it into the pot and fry it for three minutes. In the process of frying, let's not mix the yam to avoid the yam from being powdered, and then after three minutes, fry it until it is golden and crispy, and after the outside is burnt and tender, it will be fished out for later.
5, then we will clean the pot, and then put in a little cooking oil and water, so that the best effect of pulling silk, and then we will be a large spoonful of white sugar, poured in the pot to open the minimum heat slowly boiled, first from the big bubble to the small bubble, and then into a big bubble, and then the big bubble and then turned into a golden brown. At this point, we turn off the heat and pour the fried yam into the pot. If there are white sesame seeds, sprinkle with a little white sesame seeds, stir well while hot, and then you can put it out of the pot and plate it into a dish.
1, plucking silk yam, many people have done wrong, the correct way is to add an egg yolk after boiling water, and then shoot powder, so that the dynamite, the color is more beautiful, this we all have to keep in mind.
2, pull silk yam, when we fry sugar, we must turn on the minimum fire, otherwise the white sugar is easy to fry paste. And the change of sugar in the pot, we must all master it, otherwise it is not easy to come out of the silk.
3. Do a good job of pulling yam. We must eat with a bowl of cold water. Put the prepared yam on the chopsticks and dip it in cold water first, so that the taste is the best, which we should all keep in mind.
Well, a lot of silk, sweet and delicious yam is done, the next time do the yam, follow the above operation steps to do, to ensure that everyone made the silk yam, but also special sweet and delicious.
Thank you friends for your patience to read, if you like this article, then make many likes and comments, and share it, so that more good friends can see it, I am Chef Jiang Yizhou, we will see you in the next issue.