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Candied YamsYams A traditional Chinese dish that is complete in color, aroma, and taste, and is Shandong Cuisine a type, where the yam is fried to be sweet, fragrant, palatable, crispy when eaten, and leaves a lingering fragrance in the mouth. Many people like to eat it.Candied Yams The key is in controlling the heat. Therefore, when making it, pay close attention to the heat.
Homemade Candied Yam Recipe
Ingredients Preparation
Yams 500g,White sugar 150g, Water 100g, Sesame oil 30g,Peanuts Oil 1000g
Instructions
1. Peel and wash the yams, then cut them into chunks.
2. Pour peanut oil into a wok, heat the peanut oil to about 90℃, and then put the yam chunks into the oil to fry until they are golden yellow. Remove and drain.
3. After cleaning the wok, add water and white sugar, and simmer over low heat until the water turns into small bubbles.
4. When the large bubbles turn into small bubbles and the color becomes thick and dark, add the fried yams and stir until the sugar is evenly coated on the yams.
5. Place the processed yams in a dish coated with sesame oil.
Tips
When eating, it is best to eat with a bowl of plain water to prevent sticking to the teeth.
Candied Yam Recipe (Purple Heart Yam)
Ingredients
Purple heart yam 3, White sugar 2/3 cup, Water 1/2 cup,Lettuce(1 bunch), Appropriate amount of oil
Instructions
1. Peel and cut the purple heart yam into chunks.
2. Tear the lettuce into pieces, wash and drain the water, and place it in a bowl for later use.
3. Heat the wok, add oil (you can add more), and wait for the oil to be about 70% cooked.
4. When the oil is about 70% cooked, add the yam and fry for 5 minutes over medium heat until it can be pierced with a fork. Remove and drain.
5. Add 5 tablespoons of oil to the wok, then add white sugar and stir over low heat until the sugar melts and turns pale yellow.
6. Add 1/2 cup of water and continue to stir over low heat until the syrup forms large bubbles.
7. The syrup needs to go through the process of forming large bubbles, becoming small bubbles, turning white into pale yellow, and then forming large bubbles and becoming viscous. (Use the ability to pull out strands as a standard).
8. Add the yam chunks and stir to evenly coat them with the syrup. Place the candied yams on the lettuce leaves and eat while hot.
Candied Yam Cooking Tips
1. When making candied yams, try to choose yams that are large and have a lot of water. After frying, they are easy to collapse.
2. When frying the yam, the oil temperature should not be too high, because the yam contains sugar and is easy to burn.
4. When adding the yam, quickly turn off the heat and use the residual heat.
Candied Yam Sugar Making Secret
1. There are 5 ways to make candied yams, which are: oil, water, oil and water, dry pot, and oil bottom.
2. When making sugar, put a little oil in the pot, add sugar, and simmer over low heat, stirring with a spoon in one direction. If it's a little dry at first, add a few drops of peanut oil.
3. During the process of making sugar, bubbles will appear. At this time, you must keep stirring until the large bubbles turn into small bubbles, and the white syrup turns pale yellow. When stirring, you will feel a sticky feeling.
