Chinese Food
Tips with double success rate of sweet potato
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Write in the front - although I have written a lot of key points to avoid failure. But two years after the release of the recipe, many students still fail to pull silk. At the request of students, now we have opened the pulling silk course in douguo class. Go to the homepage and find the course. You can learn more through live video. No matter how high the oil and sugar content of this dish is, you can't help making more sweet potatoes every season when they are on the market. Although there are only three ingredients for the whole dish - sugar, oil and sweet potato. But it's not so easy to pull out the beautiful silk successfully. Deep fried sweet potatoes, sugar selection, stir fried sugar, heat, time control. Everywhere is thunder point. All of them are testing the Kung Fu of the cooks.
Cooking ingredients
Cooking Steps
Step1:Peel the sweet potato and cut it into hobs after washin
Step2:Put salad oil in the pot. When the oil is heated to 70% heat, i.e. there is obvious heat on the hand oil, fry the sweet potato until it is light yellow, and take it out for standby
Step3:In a pan without water or oil. Add sugar and stir fry slowly until it is yellow syrup
Step4:Put the fried sweet potatoes in. Stir fry the sweet potatoes and wrap them in sugar, then put them into a dish.
Cooking tips:Please read carefully below. Don't take it for granted and start doing it. If you don't succeed, you should practice according to the tips. Think about what's wrong. Deep fried sweet potato - don't fry until it's done. There are many ways to blow up twice on the Internet. I tried. It's totally unnecessary. All the ingredients will continue to be cooked with their own surplus temperature after starting the pot, especially the fried food with high temperature; secondly, the next pot is needed when wrapping the sugar jam. Even if the pot is started quickly, the hot syrup temperature will continue to be the process of the cooked sweet potato and increase the maturity of the sweet potato. So, fry it until it's light yellow, and it's good to see the color heavier after wrapping it with a layer of sugar. And it's fully ripe. The color is too deep. It will be deeper after the following steps; it is too ripe. It is easy to sand and disperse when rolling sugar and pulling silk. Sugar - the best choice is sugar. It's not soft white sugar or ice sugar. It's granulated sugar. Because stir fried sugar needs to be cooked over low heat. Soft white sugar is usually baked
