Candied yam (mi zhi shan yao )

Candied yam

Introduction:

"Yam can be eaten all year round, and has tonic effect. It's not easy to catch fire when eating yam in summer. Today, we use yam to make a common snack called "Honey yam". Although this snack is called honey yam, there is no honey in it. The high temperature of honey will destroy the nutrients inside. Therefore, I use maltose. Maltose is not as sweet as honey, but it is also rich in nutrition. It is more suitable for frying at high temperature, and can be used to make many snacks. Beijing's sugar ear cannot do without maltose. This simple "Honey yam" method is as follows

Production steps:

Step 1: peel the yam and cut it into sections, then soak it in light salt water for a while.

Step 2: put proper amount of water in the pot, and then put in a tablespoon of maltose, stir and melt.

Step 3: then pour in two-thirds of the sugar and mix well.

Step 4: stir the spoon in one direction when frying the sugar.

Step 5: when the syrup becomes thick, pour in the yam section to control the water and stir well.

Step 6: stir well and pour the yam and sugar juice into the pressure cooker.

Step 7: pour the yam into the pressure cooker and sprinkle in the remaining one-third sugar to cover the yam with sugar.

Step 8: then close the cover of the pressure cooker, turn on the power, and set the high pressure time according to the size of the yam block, generally 6-8 minutes.

Step 9: after pressing the yam, turn off the power and let it cool down naturally. When the high pressure valve falls back automatically, open the cover.

Step 10: pick out the yam coder,

Step 11: pour the sugar juice back into the frying pan again until it is thick. Sprinkle the green and red silk and mix well.

Step 12: pour the fried sugar juice on the yam, and you can eat it hot or cold.

Materials required:

Iron Yam: 500g

Qinghong silk: appropriate amount

White granulated sugar: 150g

Maltose: 50g

Water: 100g

Note: Snack features: bright color, white yam, soft and glutinous, sweet but not greasy. Warm tips: 1. When frying the sugar juice, don't turn the sand or pull the silk, take a little water and pay attention to the heat. 2. The yam must be pressed until it is soft and glutinous to taste good. Before pressing the yam, it is necessary to sprinkle appropriate amount of granulated sugar or soft sugar. This will make the yam taste even, and it will feel very sweet without pouring sugar juice. 3. There is no need to put green and red silk, sprinkle a few medlar embellishment can also be. 4. Yam after high pressure must not rush to open the lid, do not deflate, to prevent burns. The cover shall be opened after the high pressure valve falls back automatically due to natural cooling. Using pressure cooker to make any delicious food, my experience is to try not to deflate after pressing well. In this way, the air valve is easy to block, which is dangerous and troublesome to clean. Turn off the power after pressing the food each time, so that the automatic cooling air valve of the pressure cooker will fall back naturally, so that the air valve hole and the inside of the cover will always be clean and safe to use. Because in the process of high pressure, the strong air pressure will not make the soup overflow to the pot cover under the contrast effect of the pot. The soup is basically in a static state in the high pressure environment, which is also very safe. If you want to vent gas every time, it will block the air hole, and the lid will be dirty, which is very unsafe and unhygienic. Big stir fry spoon, a snack "Honey yam" made by pressure cooker, is ready for your reference!

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Mi Zhi Shan Yao