Prepare yam
First, prepare two yams, gently scrape off the skin, and then cut them into uniform hob blocks. Remember to wear gloves when handling yam to avoid skin allergy.
Coat with starch
Put the cut yam into the pot and sprinkle with appropriate amount of starch, so that each yam is evenly covered with a layer of starch. The main function of starch is to absorb the water on yam, so that it will not leak oil when frying, and the fried yam will be more brittle.
Fried yam
Pour an appropriate amount of oil into the pot. When the oil temperature rises to 50% and the oil surface smokes slightly, put the yam slices into the pot and gently stir them to prevent them from sticking to each other. When the yam slices are fried until they are solidified and become brittle, they can be poured out to control the oil. Remember to brush a layer of vegetable oil on the plate to prevent yam from sticking to it and being difficult to clamp.
Boiled sugar juice
Heat the pot, add a spoonful of sugar, then pour in a little water, and then simmer. Constant stirring can make sugar melt quickly. When the bubbles in the pot change from big bubbles to small bubbles, and the sugar juice turns dark yellow, quickly pour in the fried yam and stir it evenly, so that the sugar juice is evenly wrapped on the yam block. Then immediately take out the pot and put it on the plate.
Enjoy food
After the yam cools down a little, pick up a piece of yam with chopsticks and slowly pull it up, and you can pull out the thin and long sugar filaments!