I remember when I was a child at my grandmother's house for the New Year, adults would make a plate of plucked sweet potatoes for the children to eat, today I tried to make a pulled sweet potato at home, very successful, the familiar taste that ate the mouth, opened the door of my memory. Pulled sweet potato is a colorful and fragrant Traditional Han Chinese dish, belonging to the Lu cuisine beet, originated in northern China, but now all of China can eat pulled sweet potato, and with the transmission of overseas Chinese, Japan, South Korea can eat pulled sweet potato. In Japan, there are even frozen sweet potatoes, while in the streets of South Korea there are also pulled sweet potato stalls. This dish melon block is uniform in size, golden in color, continuously drawn, sweet and delicious, crispy in the mouth, and fragrant after eating. Pulling silk is a major feature of Lu cuisine, and almost all children are willing to eat it.
By Vivian Chef Gourmet Notes
2 sand sweet potatoes
Sugar 150g
Water 80g
Cooking oil to taste
1: Peel and wash the sweet potatoes, cut the hob pieces and wrap them in kitchen paper to dry the water.
2: Heat the pot with an appropriate amount of oil on high heat, insert bamboo chopsticks, and when you see the bubbles bubbling around, pour the sweet potatoes into the pan and fry until golden brown.
3, after the oil is boiled, change to a small heat and put in the sweet potato, the sweet potato is easy to color, the fire is not big.
4, with chopsticks to poke the sweet potato, if you can poke through, it is cooked thoroughly; the ripe sweet potato block is fished out of the drainage oil.
5: Pour out the oil in the pot, leave a little remaining oil, add sugar and half a bowl of water and bring to a boil.
6, change the heat, slowly boil the syrup, when the sugar bubbles and changes color, put in the fried sweet potato, quickly stir-fry, let the syrup wrap around the sweet potato, you can turn off the heat and plate.
7: Plate and remove from the pan
1, when frying sweet potatoes, the heat must be held well, and the sweet potatoes will be scorched if they are too anxious. 2, when boiling sugar, the fire should not be too large. 3, when hanging syrup, sweet potatoes are best hot drops, so that the hanging sugar is more uniform. 4. If you like the crispy texture of sweet potatoes, you can re-fry them once. 5. After the sweet potato is pulled, the dish containing the sweet potato should be smeared with sesame oil so that it will not stick to the plate.
----------
Douguo cuisine, family kitchen field food community and trading platform;
1 million food recipes, you can choose, you can download the [Bean Fruit Food] app in major app markets to view.