So this time, we will answer in detail and share the practice of painting sweet potatoes, share food and relive childhood memories.
What is the best way to make shredded sweet potatoes? For a rigorous answer, let's first say a few words about this "most delicious". Because each of us can't have exactly the same taste, food itself is a very subjective thing. As the saying goes, "There are a thousand Hamlets in the eyes of a thousand viewers", then in the eyes of a thousand diners, the "best" sweet potato is definitely not exactly the same.
However, even if everyone has different tastes, the sweet potato itself is a dish with simple materials and clear cooking methods, so there are still some traceable standards to make the sweet potato delicious. For example, a delicious sweet-rolled sweet potato should have a sweet and crisp outer sugar shell, a soft and waxy inner sweet potato taste, and the whole dish should be golden and bright in color. More importantly, it should be able to pull out long sugar filaments while it is hot, so as to basically meet the basic requirements of a delicious and successful sweet-rolled sweet potato.
In fact, drawing sweet potatoes is very simple. To sum up, there are actually two main steps: shredding sweet potatoes and frying them with melted sugar. However, there are still some key points to pay attention to in order to achieve good taste, appearance and taste, especially the operation of boiling sugar is more important, so let's answer the key points first, and then share the detailed practice process, food processing and so on.
The key point to make shredded sweet potatoes more delicious Although the raw materials of shredded sweet potatoes are very simple, there are only four basic materials: sweet potatoes, water, sugar and oil, and there are only two cooking operations: frying and frying, but it is such a simple few things and cooking steps that a sweet, soft and novel dessert dish can be made.
What exactly is "drawing"?
"Drawing" is one of the main methods of Chinese dessert dishes, that is, the pre-cooked ingredients are put into the cooked sugar water and stir-fried, so that the ingredients can be put on the plate after being evenly coated with sugar liquid, and the slender sugar filaments will be pulled out when eating hot. The key of this drawing process lies in the temperature of frying sugar, which is generally divided into water boiling, oil boiling and oil-water mixed boiling. However, no matter which method is adopted, the requirements for the sugar solution are basically the same: the excess water in the sugar solution is evaporated, and the temperature needs to reach 165 to 175 degrees, so that the sugar solution can have a good drawing effect.
It can be seen that there are two key steps in the cooking process of shredded sweet potatoes, which will directly affect the taste of this dish and even the success or failure of cooking, that is, frying and boiling sugar.
First, fry sweet potatoes.
Dried sweet potatoes need to be fried and precooked, and sweet potato pieces need to be fried in hot oil and then wrapped in sugar water. There are two ways of thinking when frying, one is to cut into pieces and fry directly, and the other is to wash off the starch and re-powder and then fry. These two ways of thinking are suitable for different scenes, and the effect after frying is slightly different.
1, direct bombing:
The advantage of this is that it is simple and quick, and there are few steps. After peeling and dicing, you can directly put it in the oil pan. However, there are also some shortcomings, such as: cut sweet potato slices are easy to stick together, and sweet potato slices will change color if they are not fried and cooked in time. This practice is more suitable for small-scale production at home, cooking one dish at a time and eating it now.
2. Stir-fry:
The advantage of this is that it can be done in advance, and it is not easy to stick after frying, and it is not easy to soften after frying, and the outer layer is brittle. The disadvantage is that there are a lot of steps. You need to wash the starch in the incision of the sweet potato block with water first, and then pat the powder twice to get the best frying effect. This method is more suitable for restaurants. You can prepare in advance and fry at any time.
3. Extended content: the choice of sweet potato.
There are many varieties of sweet potatoes. If you like to fry them with a little glutinous rice flour, you should choose a dry noodle variety. If you like something a little sweet and soft, you should choose a variety with more yellow flesh and water. However, no matter what kind of sweet potato you choose, you should try your best to ensure the fresh quality.
Although sweet potatoes are different from potatoes, germinated sweet potatoes will not produce a lot of harmful substances such as solanine like germinated potatoes and cannot be eaten, but it is difficult to ensure that germinated sweet potatoes will not deteriorate due to bacterial pollution if they are left for too long. Especially sweet potato black spot pathogen is easy to infect. After infection, black or brown patches will appear on the surface of sweet potato, which will make sweet potato bitter and hard and produce harmful substances. Therefore, when choosing sweet potatoes, we should carefully check and choose fresh and high-quality sweet potatoes as raw materials. If there is no better sweet potato to choose from, at least cut it off from germination or dark spots 1 cm or more.
Summary: As the main ingredient of shredded sweet potato, sweet potato should be cut into small pieces, fried and precooked, and then fried and wrapped with cooked sugar solution. When frying, it is recommended that the family do it, cut it and fry it now. If you want to make it in large quantities, or if you want the fried sweet potato chips to be more brittle and not easy to soften, then you can rinse the sweet potatoes and fry them with starch.
Second, boil syrup.
Besides salt, sugar is one of the most commonly used condiments in cooking. Sweets and desserts have also become a large category of food independent of dinner dishes, so the forms and applications of sugar in cooking can be described as ever-changing. In our Chinese food, sugar is not only used to provide sweetness. By heating, we can use sugar to stir-fry icing, shred, dip in Sugar-Coated Berry, stir-fry sugar color and so on. These all make use of the different forms of sugar at different temperatures, and the biggest difficulty in making sweet potatoes lies in boiling sugar. The key points for novices to master the skills of making sweet potatoes and boiling sugar are as follows.
1. Boiling: syrup must be boiled when drawing. Water, oil and oil are three cooking methods (dry cooking method is not suitable). In fact, their essence is the same. Both water and oil transfer heat to sugar in a controlled way. If it is the first time for a novice to cook, it is still recommended to boil the sugar in water. The continuous evaporation of water can take away heat, slow down the coking speed of sugar solution, give people more time to observe and judge, avoid overcooking and improve the success rate. If you want to brighten the color of shredded sweet potatoes, you can also add a little oil to brighten the color after boiling the sugar water to light yellow.
2, simmer: when boiling sugar, you must use a small fire, because sugar will gradually enter several States such as sugar liquid, frosting, drawing, glass, tender juice, sugar color and so on. After heating and dissolving, the temperature of the "wire drawing" state is about 165 degrees to 175 degrees. Once the temperature rises to 180 degrees or even above 185 degrees, the sugar solution will obviously start to change color, lose its sweetness, become darker, then continue to brown, and then it will become the state where we usually cook braised pork and stir-fry sugar. Therefore, you must not be impatient when boiling sugar liquid. It can better observe the change of sugar solution in the process of small fire heating and capture the best "wire drawing" state in time.
3. Careful observation: the state of "wire drawing" needs a temperature between 165 and 175 degrees, but people can't directly see the temperature, so we need a criterion that can be seen by the naked eye, that is, the color of sugar liquid turns yellow like sesame oil, and bubbles turn into delicate bubbles. When these two phenomena appear in the sugar solution, you can put the fried sweet potato pieces in and stir-fry. Basically, no matter which way you cook sugar, you can take this as the standard. The difference between different ways of boiling sugar is that the state of sugar solution changes at different speeds, and boiling with water is the slowest and easiest to observe.
Summary: The difficulty in making shredded sweet potato lies in boiling sugar. Although there are many methods, it is recommended to boil sugar in water, which is the simplest and easy to operate. The standard for judging whether the sugar solution can be spun is that the color is yellow like sesame oil and the state is fine bubbles.
The actual process of painting sweet potatoes is golden and attractive, sweet and rich. Picking up a piece while it is hot can also lead to a long piece of sugar, which is a delicious and interesting dessert dish. The two key points are fried sweet potatoes and boiled sugar water. Let's further answer how to make boiled sweet potatoes delicious through a specific practical method of boiling sweet potatoes.
Step 1: Prepare the materials.
Ingredients: sweet potato1000g, sugar170g.
Accessories: clear water 150ml, a lot of edible oil.
Step 2: Early-maturing sweet potato.
① Wash the skin of sweet potato, then peel and cut into pieces. It is recommended to cut it into strips with the thickest part not exceeding 1.5 cm, which is easier to fry.
(2) Cook oil in Negado, heat it to 50% to 60%, the oil level fluctuates, and there seems to be no oil smoke. Shake the sweet potato slices out of the pan and continue frying for 4-5 minutes;
(3) Sweet potato pieces are difficult to float on the oil surface and need to be stirred from time to time to prevent sticking to the bottom. When they are almost cooked, pick out one piece and poke it with chopsticks. All the soft glutinous rice outside is brown, and drain for later use.
Step 3: Stir-fry sugar into vegetables.
① Add water to the wok for about 1.50ml, then add sugar and cook over high fire. When the white sugar particles are basically invisible, turn the fire down, and turn off the fire for a few seconds when the white sugar liquid bubbles violently;
(2) Then, the sugar solution will turn yellow and the bubbles will change from big to small, and almost disappear. At this time, pour in the sweet potato pieces after oil drainage and stir fry quickly;
(3) after frying, it can be served out and loaded. You can pick up a few sweet potatoes while they are hot, and pull out the slender sugar shreds. After surrounding the whole plate, it will form a good pendulum effect.
Make a "question and answer" for sweet potato shreds 1. Why do sweet potatoes need to be washed first and then cut, and don't they need to be peeled?
A: This practice is mainly to avoid excessive moisture. If you peel it directly without washing, you have to rinse it before you can continue cooking. But there is too much water to fry directly. If you let the water dry, the sweet potato slices may change color again, so it is best to wash them first, then peel them, and then fry them directly.
2. Why does it take several seconds to turn off the fire when there are big white bubbles in the sugar solution?
Answer: The purpose of boiling sugar is to get the state of drawing after the water is basically evaporated. When large bubbles appear in the sugar solution, a large amount of water begins to evaporate. At this time, turning off the fire can continue to evaporate water by using the residual temperature, and can also slow down the coking discoloration of sugar. Therefore, if you want to make the color of the dish more vivid and less red, it is suggested that you can turn off the fire for a few seconds after the sugar liquid bubbles, use the residual temperature to heat and evaporate some water, and then fire.
3. Must shredded sweet potatoes be fried with white sugar?
A: Rock sugar, sugar and soft candy are all acceptable, but soft candy is the most convenient and the best choice for drawing. Rock candy is a little slower to cook sugar, especially when cooked with oil, which is prone to the problem that the color becomes too deep red.
4. Can other shredded vegetables do the same?
A: The above practices are also applicable to high starch ingredients such as shredded potatoes and taro, but if you want to make shredded apples and bananas, then the fruit must be fried with flour first, and then the sugar solution. Otherwise, too much water in the fruit will make the taste worse, and the sugar solution is not easy to wrap.
Summary of sweet potato shredding skills 1. The variety of sweet potato can be selected according to your own taste, but no matter which one is fresh and high quality, try not to use sprouted and spotted sweet potatoes, even if you cut off more, you can make do with it, and the taste and taste are also discounted.
2. When frying sweet potato slices, be sure to fry them thoroughly, because after the sugar liquid is cooked, it is simply fried and wrapped on the sweet potato, which will not be fried for too long, so that the sweet potato will be further matured, otherwise the sugar will be burnt, lose its sweetness and even produce bitterness.
3. The sugar boiling solution can be boiled with water, oil or a mixture. Anyway, the criteria for judging are the same, and the choice of sugar is fudge.
4. It is suggested that the sugar liquid turn yellow like sesame oil, and the state should be judged by the degree to which large bubbles turn into fine small bubbles. If you want to make this dish more golden or red, you can wait a few seconds until the sugar solution is a little brown, and then add the sweet potato pieces.
5. You can sprinkle a thin layer of fine crystal sugar residue on the dish, which can prevent the painted sweet potato from sticking to the dish tightly and provide a different taste.
6. Sweet potato shreds must be eaten hot to enjoy the best taste and the fun of drawing sugar. You can prepare a bowl of cold boiled water when you eat. As soon as the warm drawing sugar solution comes into contact with cold water, it will immediately solidify and become brittle, so as to prevent the sugar solution from sticking around and eating too awkwardly.
So that's it this time. If it helps, please help me forward my collection.