The practice of plucking sweet potatoes

Practice steps

1, sweet potato (sweet potato) washed and peeled, cut into small squares, try not to get wet with water; otherwise the oil will splash out when frying.

2: Heat the non-stick pan and add the right amount of oil.

3: After waiting for the oil to heat up, use chopsticks to put them into the center of the oil; small bubbles can appear on the side of the chopsticks; turn the medium heat into the sweet potato and fry.

4, sweet potato fried until the original dark orange color, about 4-5 minutes will be fried thoroughly; at this time you can use chopsticks to poke into a piece of sweet potato, if the chopsticks can poke in, you can fish up the sweet potato.

5: Put a piece of kitchen paper in the bowl to absorb the excess oil, so that the sweet potato is easier to hang on the syrup.

6: Wash the non-stick pan and add caster sugar and water, cook over low heat until the caster sugar dissolves.

7: After the granulated sugar is dissolved, continue to cook until viscous and bubbled.

8, at this time, the syrup will soon become the color of [caramel], and the yellow color can be cooked until it is dark brown.

9, after turning off the heat, pour the fried sweet potato and turn it evenly, so that the sweet potato is wrapped in syrup; at this time, the syrup will be in a state of silk, and it is better to eat it while hot.

10. Finished product.

11. Finished product.

12. Finished product.

13. Finished product.

14. Finished product.

Mood story

【Pulled sweet potato】Sweet taste, is a beet dish, can also be eaten as a snack. This dish is a dish that tests the chef's control firepower in a restaurant. The so-called "plucking" is to boil the syrup into a thick thick and immediately put the ingredients in, and mix the ingredients with the syrup evenly; when mixing, a lot of [silk] will be pulled out, so it is called "pulling silk". At home, of course, it is a non-stick pan to make this dish, and I believe that everyone also knows that [sugar] is the easiest to stick to the pan; once the pan is glued, it will soon be pasted, so that this dish will be difficult to succeed. In addition to not sticking to the pan, heat control is also very important, the use of non-stick pan whether it is frying, frying, sautéing, stewing do not need to worry about messing up the dishes, and the appearance is still very good; I like to wrap the skin of the meat in a layer of corn starch, so that the skin will be very tender to eat.