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How to make yam pulled sugar?
When making pulled yam, prepare iron rod yam, which has high nutritional value and can be made soft to the mouth, with a slightly chewy texture. It is not easy to disperse. After peeling the yam, cut it into pieces, melt the rock sugar in the pot, and stir it evenly with the yam.
Method One
Preparation Materials
Iron rod yam 500 grams (preferably Jinfuyuan’s iron rod yam), 2 grams of osmanthus syrup, 75 grams of rock sugar, 5 grams of roasted white sesame seeds, 1000 grams of roasted peanut oil.
Preparation Process
1. Peel the yam and cut it into irregular cubes; grind the rock sugar into powder.
2. Heat the oil in the spoon to 50 degrees, add yam until it turns golden and the skin is crispy, then pour it into the colander. Leave a little oil in the spoon, add rock sugar powder and one spoon of water, add osmanthus syrup to cook the sugar, wait until the large bubbles on the surface of the sugar syrup become smaller, and the sugar starts to turn slightly red, then immediately add the fried yam into the spoon and stir it, coat the yam with sugar syrup, pour it into an oiled plate, and serve quickly. Serve a small bowl of cold water on the side.
Preparation Tips
The skill of pulling silk is very important. If the fire is too small, it is not possible to pull out the silk, or the sugar turns into sand grains; if the fire is too big, it will burn, and it cannot be pulled into silk.
Method Two
Preparation Materials
Huangshan yam..600 grams
Sugar….200 grams
Peanut oil…500 grams
Preparation Process
1. Wash the yam, steam it, peel it off, and cut it into irregular cubes.
2. Place the wok on medium heat, add peanut oil, heat to 50%, add yam to the wok and fry, stop the fire 3 times in the middle, fry to persimmon yellow, remove and drain the oil.
3. Leave a small amount of oil in the pot, add sugar and fry into a thin juice, when small flowers appear, add the fried yam into the pot, sprinkle some water, turn it over and take it out of the pot. Accompanied by a small bowl of cold water, served on the table at the same time.
