The home-cooked method of iron stick yam, sweet and soft, is a favorite of children
Today I would like to share with you the practice of an iron stick yam.
Start by cutting off the prepared yam in both ends. Cutting from the middle makes it easy for us to peel. It is best to bring disposable gloves when peeling. It can be particularly itchy if you accidentally come into contact with the skin.
Peel the long yam and wash it. Cut evenly into long sections and place in a basin for later.
Then heat the oil. When the oil temperature is 60% hot, the yam is added. Fry until the yam is tiger skin colored and fished out. Place in a rice cooker and set aside.
Then we boil a sugar juice. Bring water to a boil. Add an appropriate amount of rock sugar. Honey in moderation. Friends who like to eat sweets can put more.
After boiling the rock sugar, pour the boiled rock sugar water into the rice cooker. The soup is not over the yam. Add a few more dates to match the color. Cover and cook for fifteen minutes.
Open the lid after fifteen minutes. The yam absorbs most of the broth. Fish the yam out of the plate. Take a look at this effect. Particularly soft glutinous.
Finally, pour the remaining broth over the yam. Such a soft glutinous sweet and sour iron stick yam was made.