Fried yam, snow-white color, crisp taste, a dish that invites people to like, and meat dishes placed together, fried yam is more popular, it is recommended that you do more of this dish.

However, yam has a characteristic, peeled especially easy to black, sometimes a little slower action, or fry a little attention, yam will be black, fried yam how to do not black? This problem is difficult for many people, a dish once poor selling, do the flavor again, no one likes.

If the fried yam blackened, the family to eat also make do, as long as you do not mind on the good, but to treat guests, it is really out of hand, you are not in such a predicament? In fact, to solve this problem is very simple, fried yam, remember not to directly fry! Otherwise the yam is very easy to change color and black.

Sharing experience, fried yam, good 3 steps, yam fried good and white and crisp! I'll share the specific method of fried yam, and tips, follow the steps to do it again, learn to do so, back to the fried good, no longer afraid of fried bad.

The practice of fried yam

Steps:

The first step - select yam

There are many kinds of yam, if fried, try to choose in addition to the yam, such as hairy yam.

Iron stick yam heat a little longer, the texture will be surface, not crisp, and hairy yam fried out of the crunchy, there will be no surface.

Iron stick yam is suitable for stewing, not very suitable for frying, more attention to the taste of the friends, pay attention to the selection of yam, not pay attention to the taste of the words, feel free to good.

The second step - yam peeled and sliced

The yam is easy to blacken after peeling, so not yet peeled before, we first have to prepare a pot of water and add a spoonful of white vinegar in it.

When peeling, it is recommended to break the yam into several small sections, each section and the hand almost as long as good, so that it is easier to peel, the skin surface of the dirt is not easy to stick to the yam.

Immediately after peeling, rinse with water, and then put into the water with white vinegar, not cut in the vinegar water, soak, cut out of the yam slice immediately into the vinegar water.

Do this every yam slice will not blacken.

Step 3 - yam blanching

Prepare a pot other than iron pot, such as stainless steel pot, add more water than the yam slices, and boil over high heat.

Before the yam goes into the pot, add a spoonful of white vinegar to the pot, fish out the yam and pour it into the pot, and boil it again over high heat.

Then immediately fish out the yam slices, put in cool water to cool down, fish out the yam slices of water control to be used, cool water to cool down, can make the yam more crispy, and can remove the mucus, easier to fry.

The fourth step - fried yam

has gone through the previous careful treatment, even if the use of iron pan fried yam, will not be blackened.

Generally fried yam is with black fungus, you can also do nothing, put some green onions with the color is good.

When frying yam, remember to fry on high heat, have blanched, do not need to fry for too long, and put seasoning, do not put the color of the material, to avoid getting black yam, snow-white yam looks more appetizing.

Do a good job 3 steps, these 3 steps are:

(1) yam peeling before the first preparation to pour vinegar water, if cut and then go to get, yam is easy to be oxidized and discoloration, and prepared in advance, yam peeling can be immediately placed inside.

(2) yam blanching this step is essential, blanching can reduce the time of frying, but also to remove part of the mucus, fried dishes are more refreshing, the taste of the yam is also more crisp.

(3) blanching, can not use the iron pot, or yam is easy to blacken.