Chinese Yam in Hot Toffee(ba si shan yao )

Methods of Chinese yam

Raw materials for making Chinese yam

Chinese yam 500g, sweet scented osmanthus bittern 2G, rock sugar 75g, cooked white sesame 5g, cooked peanut oil 1000g.

The processing steps of Chinese yam are as follows

1. Scrape the yam skin and cut into hob pieces; crush the rock sugar into flour; coat the dish with a little oil.

2. Add oil into the spoon and heat it to 50%. Add Chinese yam until golden skin is crisp. Pour into the colander. Leave a little oil in the spoon, add rock sugar noodles and a teaspoon of water, add sweet scented osmanthus bittern to boil the sugar. When the big bubbles on the surface of the sugar juice become smaller and the sugar begins to turn slightly reddish, immediately pour the fried yam into the spoon, stir it, wrap the yam with sugar juice, pour it into the oiled plate, and serve quickly. Add a small bowl of cold water.

Attention should be paid to when making Chinese yam

Beijing people like to do smart work. Ice sugar gourd technology lies in boiling sugar, sugar crisp but not sticky teeth, experts call sugar live. Wire drawing belongs to the craft of boiling sugar. If the fire is small, it will not pull out the silk, or the sugar will turn into sand; if the fire is big, it will turn into sugar color, not to mention the silk.

Chinese Yam in Hot Toffee

Tusi yam is a traditional famous dish. It is a famous vegetarian dish. Its color is persimmon yellow. It can be pulled out as long as ten feet. It is crisp, sweet and crisp. It is a table beet.

brief introduction

TASI yam is a famous vegetarian food. Its color is persimmon yellow. It can pull out long filaments. It's crisp, sweet and refreshing. It's a table beet. Xue Baochen, a scholar of Imperial Academy of Xuantong in Qing Dynasty, mentioned in his book a brief introduction to vegetarianism that the Chinese yam with Tusi yam is peeled, cut into pieces, burn them with oil, add water and rock sugar, and then the pot is boiling. But if you stir fry it with sugar, there is no silk. People in the capital like it. TASI yam is a famous traditional dish in Beijing with a history of more than 100 years. Now we add some sweet scented osmanthus bittern and some ripe white sesame. When you eat it, you have to take advantage of the heat to pull a yam. How far can you pull the sugar. Before entering, be sure to dip it in a bowl of cold boiled water to avoid scalding your mouth.

Yam, formerly known as Dioscorea zingiberensis, was changed to yam in Tang Dynasty because of avoiding taboo, and then changed its name to yam in Northern Song Dynasty because of avoiding taboo of Zhao Shu, Emperor Yingzong of Song Dynasty. Huaiqing Prefecture in Henan Province (now Wenxian county) produced the best, called Huai yam. Huai yam was exhibited at the 1914 Panama International Exposition, and thus became famous at home and abroad. Over the years, Huai yam has been exported to more than 10 countries and regions, such as Britain and the United States. According to compendium of Materia Medica, it has the tonic effect of Tonifying the middle and Qi, strengthening the tendons and strengthening the spleen.

allusion

There is also an old legend about Tusi yam, which took place in the Tang Dynasty. It is said that one day, Li mi invited Wei Zheng to a banquet to discuss how to capture Xingyang. Li mi wants to attack quickly and make a quick decision. Wei Zheng doesn't mention the attack on Xingyang. Li Mi is very anxious and has no choice but to take him. When he was puzzled, the cook brought a pot of golden dishes. Li mi took off his chopsticks and ate them. Then he said, "Ouch!" a blood bubble had been scalded on his lips. At this time, the chef sent another bowl of cold water. Wei Zheng took yams and rinsed them in the cold water. Then he put them into his mouth and asked Li Mi to taste them in this way. As soon as Li mi eats it, it's sweet, crisp and tender. It's very delicious. This dish is Chinese yam.

After eating this dish, Li mi suddenly realized that "you can't eat hot tofu in a hurry." then he calmed down and planned the battle plan carefully with Wei Zheng. As a result, Xingyang was captured at one stroke and Wang Shichong, the city's commander-in-chief, was captured alive.

practice

Practice 1

Ingredients: 500g tiebang yam, 2G osmanthus bittern, 75g rock sugar, 5g cooked white sesame, 1000g cooked peanut oil.

technological process:

1. Scrape off the yam and cut into hob pieces; crush the rock sugar into flour.

2. Add oil into the spoon and heat to 50%. Add Chinese yam until golden yellow skin is crisp. Pour into the colander. Leave a little oil in the spoon, add rock sugar noodles and a teaspoon of water, add sweet scented osmanthus bittern to boil the sugar. When the big bubbles on the surface of the sugar juice become smaller and the sugar begins to turn slightly reddish, immediately pour the fried yam into the spoon, stir it, pack the yam with sugar juice, pour it into the oiled plate, and serve quickly. Add a small bowl of cold water.

Tip: wire drawing is very important. If the fire is small, you can't pull out the silk, or the sugar is sand; if the fire is big, it's pasted and sugar colored, you can't pull out the silk.

Practice 2

Ingredients: 600 grams of yam, 200 grams of sugar, 500 grams of peanut oil.

technological process:

1. Wash and steam the yam, remove the skin and cut into hob pieces.

2. Put the frying pan on the medium heat, add peanut oil, heat 50% of the oil, and fry the yam in the pan. In the middle of the frying pan, fry the yam for 3 times until it is persimmon yellow. Remove the oil.

3. With a little oil in the pan, add sugar and stir fry it into thin juice. When the flowers start, put the fried yam into the pan, throw some water and turn over. Bring a small bowl of cold boiled water and serve at the same time.

Key:

1. There are three methods: first, oil frying. Oil can be added first, or oil and sugar can be put into the pot at the same time. The weight ratio of sugar to oil is generally 150 g Sugar and 5 g oil. Second, stir fry with water, the weight ratio of water and sugar, generally 150 grams of sugar, 25 grams of water. Third, oil and water mix fry method, sugar and oil, water ratio of 150 grams of sugar, 20 grams of water, 5 grams of oil. In the above three methods, you need to crush the sugar before frying. As soon as the sugar is put into the pot, you need to stir constantly. When you see that the sugar bubbles first, and then the bubbles become smaller, and the dissolved sugar becomes thinner and light yellow, you can put in the main material. No matter what kind of frying method is used, the firepower should not be large. Pay attention not to make the sugar hanging on the edge of the pot, so as not to affect the color.

2. Frying and frying sugar with main ingredients must be completed at the same time, which will affect the effect of wire drawing and the quality of finished products.

3. The bottom of the dish must be smeared with oil. The dish must be followed by a bowl of cold boiled water. When eating, dip in water to make the dish crisp, sweet and delicious without sticking teeth.

Features: Sweet outside and smooth inside, rich in nutrition. Stir fry the syrup slowly with low heat, then pull out the silk.

Practice 3

Ingredients: 200g yam, 40g sugar, 500g peanut oil.

technological process:

1. Wash and peel yam, cut into hob pieces, scald with boiling water and remove.

2. Put it in a 50% hot oil pan and fry until golden. Remove.

3. Heat the oil in a frying pan to 40% heat (about 100 ℃), and melt the sugar over low heat.

4. Stir fry until golden and foamy, quickly pour in the yam and mix the sugar.

5. Put sesame oil on the plate, sprinkle sesame seeds, bring a bowl of cold boiled water when serving, and use chopsticks to dip in water.

Attention: when eating, be careful to scald your mouth.

Tips

1. According to the texture of raw materials to determine whether to hang paste, such as apples, pears, oranges and other fruits, water content is large, in the next pot frying, must use egg white and starch paste, the raw materials wrapped, otherwise the raw materials internal water, will stick together; potatoes, yams and other raw materials, containing more starch, the next pot frying, do not need to hang paste.

2. When the oil is seven years old, put the raw materials into the pot, deep fry until golden brown and remove.

3. Stir fried sugar. In the pot, put the clean bottom oil, heat the medium heat, add sugar, stir with the spoon, make the sugar evenly heated, stir fry until the sugar is light yellow. As the water evaporates, bubbles emerge. When the bubbles are large and large, leave the pot away from the burner and make the foam smaller and the color deepened. Scoop up the sugar juice with a spoon and pour it down. If it can form a line, it means that the sugar has been fried well. At this time, quickly turn the raw materials in the pot to make the sugar juice evenly wrap the raw materials. The volume ratio of sugar to raw materials is 1:3. According to the weight of raw materials, the sugar used for block and flaky raw materials is about 50%, while the sugar used for strip and pill raw materials is 30% ~ 40%. The amount of paste is more than that of no paste.

4. After the syrup is fried, the raw material must be hot. If the raw material is not hot, it will make the syrup cool, so it can't be pulled out. For this reason, when making shredded vegetables, two frying pans should be used, one for frying sugar and the other for frying main ingredients. In this way, it is easy to keep the temperature of the main material so as to hang up the syrup. Do not use a quick fire to make shredded vegetables, in order to avoid syrup overheating, carbonization bitter. If a little honey is added to the syrup, the flavor is better.

nutritive value

Yam is not only a delicacy, but also one of the traditional Chinese medicine in China. It is a familiar tonic treasure. Yam is rich in starch, protein, minerals, vitamins, choline, cellulose, mucus and other components. The biggest characteristic of yam is that it can supply a large amount of mucus protein to human body, and has special health care effect on human body. It can prevent fat deposition of cardiovascular system, keep premature occurrence of vascular atherosclerosis, prevent fat deposition of cardiovascular system, maintain vascular elasticity, prevent premature arteriosclerosis, prevent atrophy of connective tissue in liver and kidney, and improve human immune function. Can also reduce subcutaneous fat deposition, avoid obesity. According to the theory of traditional Chinese medicine, Chinese yam is flat in nature, not dry, not warm and not dry. It can tonify the spleen and stomach, benefit the lung and kidney.

Huai yam is a traditional health care product of the Chinese nation. It is one of the "four Huai herbs" in Huaiqing Prefecture. In ancient times, it was a tribute to the Imperial Palace, but now it is the treasure of national medicine, known as "Huaishen". According to the records of ancient books: in 1883, the annals of Henan county recorded that the yam of vegetable is called vegetable yam, and the yam of medicine is called iron yam. It is used for medicine and produced in Huaiqing Prefecture. Iron yam because of color, powder foot, tender and crisp, delicious, good efficacy, comparable with ginseng, also known as "Huai Shen".

According to the analysis results of the Chinese Academy of Sciences, tiebang yam is rich in 16% starch, mucinous glycoprotein, choline and vitamin C

Chinese PinYin : Ba Si Shan Yao