When cooking sugar, the heat is not well controlled. When cooking sugar, you should master the heat, and generally rotate it clockwise. When you feel almost the same, scoop it up with a spoon and watch the dripping speed. Basically, just touch the spoon. When the temperature is low, it will not be silk, but it will be bitter after it. The boiling temperature of sugar is very important. Just cook it a few more times.

Cooking method: Wash the pot, add sugar, add a little water, and simmer slowly. Put a little water in the pot, add rock sugar (white sugar) and cook slowly until the rock sugar melts. After melting, big bubbles began to emerge slowly. The big bubbles slowly turn into small bubbles, and the color gradually turns yellow. Keep stirring all the way. When the sugar turns yellow, turn off the fire and use chopsticks to test whether it meets the requirements. When the color turns light brown, immerse chopsticks in syrup, quickly immerse them in cold water, and then take them out. If the sugar is solidified and chews hard, the cooking is successful.

Judging whether it is ripe or not: take a chopstick, quickly dip it in sugar water, then quickly put it in cold water to cool it, and know whether the sugar is ripe or not by tasting it. At first, sugar will dissolve in water quickly, but certainly not; After a period of time, sugar will solidify, but it will feel sticky when eaten, and it is not ripe at this time; After a while, the chopsticks will be inserted into the water and fished out, and the sugar will crystallize quickly, and the taste will be hard and crisp. Then, the sugar is ripe!

The ratio of sugar to water in sweet potato shreds

The ratio of water to sugar is 2:3.

Production method:

Make ingredients

Ingredients: 500g sweet potato.

Seasoning: sugar 150g, water 100g, sesame oil 30g, peanut oil 1000mg.

manufacturing process

(1) Wash and peel the sweet potato and cut it into hob blocks.

(2) Add peanut oil into the spoon, when it is heated to 90℃, put the sweet potato pieces into the oil and fry until the color is golden, and take out the oil.

(3) Brush the spoon with clear water and white sugar, and cook the sugar with slow fire, so as to change it from big bubble to small bubble; When the big bubble of sugar turns into a small bubble of sugar until it becomes thick and discolored, pour the fried sweet potato into a spoon to make the sugar liquid completely stick to the sweet potato; Pour it into a dish dipped in sesame oil, and serve with a bowl of white water to avoid touching your teeth.