Carved yam
Overview
Shredded vegetables can be traced back to Shandong cuisine, and were later used in other local cuisines. The cooking method of thread pulling is made by taking advantage of the physical properties of sugar being stretchable when heated to a certain temperature, so as long as the temperature of boiling sugar is controlled, the thread can be pulled out. My family doesn’t like food that is too sweet, so we rarely make shredded vegetables. Today we made shredded yam. The baby ate shredded yam for the first time and said, “I’ve never eaten anything so delicious. Oh my God, this kid just wants to eat candy. He stretched the strands into long lengths and said it felt like eating candied haws. I don’t like candied haws.” However, it is really good to eat carrots as a snack once in a while.
Tags
Ingredients
Steps
-
Wash and peel yam
-
Cut into small pieces
-
Sift an appropriate amount of dry flour and coat it evenly on the yam
-
Heat the oil in the pot until it is 60% hot, add the yam and fry until golden brown on both sides, remove and control the oil
-
Leave 15 grams of base oil in the pot, pour in sugar, and slowly simmer over medium-low heat until thick and dark red. When it is almost ready, turn on low heat. Be careful not to simmer for too long. Pay attention to control the heat, then add the fried yam and mix well. (I can’t find some of the photos of making sugar. I thought they were deleted by mistake. I restored them for a long time but couldn’t find them.)
-
Remove from the pan and apply a layer of cooked oil on the bottom of the plate.
-
The baby finds it very fun to pull silk thread, and it makes the hair grow long
