Do you know why the yam you make at home can't pull out the silk, and it makes you bitter to eat?
Today you carefully read the little sister's post, the next time you do the silk yam, you can pull out at least two centimeters.
First prepare two iron rods, yam,
Peel and cut into long, evenly sliced pieces, pour directly into a boiling pot and cook for two minutes.
Removes the mucus from the yam surface and the fried food for easy maturation.
After cooking, remove, rinse with cool water, control the moisture and pour into a large bowl.
Add a spoonful of cornstarch, grab it and mix well, so that each yam is best wrapped in horse starch,
When chopsticks are put into a frying pan and can bubble quickly, pour in the row of flour, and the yam begins to impurities.
Just under the pot of yam, first do not rush to flip the surface of the shape and then gently stir with a spoon, fry for about three minutes over medium heat, the yam can be fished out when it reaches the outer crisp and tender inside, and the oil is controlled.
Next, put a large spoonful of water, a spoonful of cotton sugar, less cooking oil, and start boiling the juice. We first boil the water and sugar in a large pot, from the initial bubbling to the small bubbles, and then turning into dense small bubbles.
The syrup also began to change color slightly. At this time, pick up the fire a little smaller and continue to stir,
When boiled to the color of frankincense oil, pour in, fry the yam and sprinkle a little black sesame seeds, stir them well,
Let each yam be covered with syrup and pluck the yam to make it. Well, friends, today's little sister's share here, if you think I shared this dish is not bad you still like, then you give me a concern, so that next time you will not find me, will not know what to eat Ah ~ you said not!
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