How to Make Braised Yam Threads

Thread-flossing Yam is quite delicious and simple home cooking dish. However, to make this dish truly tasty, the method and steps are crucial. Below Cooking Net editor will share how to prepare thread-flossed yam, showing you how to make it both delectable and visually appealing.

Thread-Flossed Yam Ingredients introduction

Main ingredients:

Yam (356 grams)

Side ingredients:

Sugar (100 grams)(100 grams) Water (100 grams)

Steps for preparing thread-flossed yam:

Prepare the following ingredients

Peel and wash the yam, then cut it into long strips

Heat oil in a wok; usually, oil is best between 140-190 degrees Celsius. Visually check if the oil is ready - the surface should barely bubble with a small amount of smoke, and your hand at 10 cm from the oil feels quite hot. 

Fry until golden yellow, then remove and drain the excess oil. Place in an oiled dish and arrange slightly.

In another pan, mix sugar and water; bring to a boil over low heat.

Cook on low heat continuously.

Once it forms fine threads when you scoop it with a spoon, turn off the flame before it caramelizes.

Using a spoon, pour the sugar syrup around the yam.

The final dish should have long thread-like strands when picked up.

Close-up view shows the effect clearly.

Do not make it too sweet.

1Tips:

1: Heating oil to above 200 degrees can be harmful, releasing toxic cancer-causing substances. Heat the oil, stir with a spoon until it becomes mature and cool slightly before frying; this helps control oil temperature well. 

2: Oil is best between 140-190 degrees Celsius for most fried foods. Visually check if the oil is ready - the surface should barely bubble with a small amount of smoke, and your hand at 10 cm from the oil feels quite hot; this indicates mature oil to add ingredients. 

3: Oil temperature during frying can be categorized as warm oil, hot oil, and fast oil.

4: Foods and sugar should be heated before pouring over them for the best results; cold food sticks to the pan bottom. The perfect moment to pour is when it's slightly cool but still hot enough.

After frying, allow the dish to cool naturally; otherwise, it may not achieve optimal texture due to excessive heat dissipation and caramel melting onto the yam.