Simmering sugar is divided into three methods, oil pulling method, water pulling method and water and oil mixed pulling method oil pulling method to do out of the color bright, but the novice is not easy to grasp the water pulling method novice simmering sugar due to the fire mastery is not good sugar also easy to return to the sand, so I recommend the water and oil mixed pulling method;

Second, simmering sugar fire: simmering to the big bubbles into a small bubble after the color darker on the time you can, this must be hands on operation on the mastered the fire do not big, sugar boiled over the top will be some bitter;

three, the last plus a little acetic acid can make the syrup better pulling, so that the syrup is not easy to return to the sand, but do not add too much, not white silk on the impact of the texture;

four, the proportion of sugar and ingredients do not have an absolute ratio, because the less the proportion of ingredients sugar on the relatively high if the more ingredients, the proportion of sugar on the relative first some! In short, the sugar can not be too little or the syrup can not be very good to wrap the ingredients;

fifth, to use white sugar, white sugar than sugar to do better pulling dishes;

fourth, pulling dishes in addition to boiling sugar is also caught in the key to a problem is also very critical, easy to be ignored by most of the newbies is the need for pulling the ingredients must be hot, the daily home to do a good job more than first pulling the ingredients are fried and placed on one side and then start boiling sugar. side and then began to boil sugar, so this step is easy to lead to failure when the sugar boiled original fried ingredients on the cool, pour into the syrup a mix due to the temperature is not enough, will not be able to pull the silk so fried ingredients must find a way to make it is hot, chefs are generally two pots at the same time to do

300 grams of yam, 50 grams of sugar, corn starch, oil, white rice vinegar a little bit of Xu

3, in order to prevent the yam oxidation discoloration, so soak in water

4, evenly coated with cornstarch.

5, when the oil temperature is 60% to 70% hot, add the yam and fry until golden brown, then remove, and wait for the oil temperature to rise to 70% hot to re-fry a little

fried yam removed and placed on the side of the stove to keep warm.

6, another pan with oil sliding down the pan, add about 25 grams of water and then add sugar, medium heat simmer

7, simmer until the syrup began to change color when the heat is turned down, the big bubbles into small bubbles of color slowly become darker, because to take a picture in advance, so the picture corresponds to not.

8, after the color darkened add yam quickly upside down pot, then add a little white rice vinegar upside down evenly

9, with a bowl of cold water, open the pull on the table can be sprinkled with cooked sesame seeds to decorate.

One, this dish because it is very important to pay attention to the fire of a dish I take pictures while doing very difficult to operate, the pictures do not correspond to one by one if I wait until the sugar boiled well I take pictures, then my sugar will boil scorched;

Two, I do when the amount of sugar to use less so out of the finished product is not very good, pulling out of a clear feeling that some of the sugar syrup is insufficient, so I wrote 50 grams of sugar in the table of ingredients, newcomers to sugar. grams of sugar, novices to do the amount of sugar must not be too little;

Three, parents do more than two times on the mastery of my recipe for this out of the effect is not very good, it is not good to do while taking pictures of the operation is not good to grasp the fire in just the right place, and I used this time is sugar because there is no sugar at home because of the sheep's lazy didn't go out to buy, parents to do when they must be used to sheep's sugar to believe that the parents than the leaves to do better! Oh