Peng Dou takes you to make honey-glazed yam
Overview
As a northerner, I generally don’t like sweet dishes. Although the honey-glazed yam belongs to the beet series, it is my favorite! The first time I ate this dish was in Laiyang. The cooking was very authentic. After eating it several times, I still couldn’t find the same taste as the first time, so I wanted to try it myself. Unexpectedly, it tasted very good the first time I made it. I will cut the thick yam into two pieces next time, and I think the effect will be better. This time, the raw yam is fried directly, or you can steam it first and then fry it. When people reach middle age, they only have this mouth left to eat every day.
Tags
Ingredients
Steps
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Wash and drain the hardcore yam, peel and slice the garlic and set aside. If you like spicy food, prepare a few small red peppers.
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Cut the yam into sections and deep-fry the yam sections when the oil temperature is about 60 to 70% hot.
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When frying the yams in the pot, I put the garlic slices on the fence and put them directly in the pot. Haha, in this way, the garlic slices will be heated uniformly and will not be fried easily.
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Fry the garlic slices lightly and take them out of the pan. The yam needs to be fried for a little longer, about 15 minutes. It will vary slightly depending on the thickness of the yam and the size of the yam segments. Fry until the skin is slightly wrinkled and set aside.
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Add a little oil at the bottom of the pot and add sugar to stir-fry the sugar color until it becomes brown and foamy.
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Put the fried yam, garlic slices and small red pepper into the pot, stir-fry it back and forth, add a little bit of it for a very fresh taste, add half a bowl of water and simmer, and thicken it with a little starch water.
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After thickening, the soup is boiled down and it’s ready to serve! The appetizing honey yam can be used as both a meal and a dish!
