ancient method of making sweet potato slices-"backward steaming"

The old method is: cooking-peeling-cutting-airing-steaming again-airing again-and then eating.

at present, the methods of mass production are mostly peeling-cutting-baking.

In fact, from the simple process of these two methods, we can also see why some dried sweet potatoes are hard and sticky, which is helpless. Sometimes high quality and high yield are two things that are difficult to go hand in hand.

The so-called "reverse steaming ancient method" simply boils down to steaming for three times:

The first steaming is convenient for peeling and cutting, the second steaming accelerates the precipitation of water, enhances the sweet taste, and the third steaming sets the taste to avoid dryness and hardness caused by exposure.

the "reverse steaming ancient method" of dried sweet potatoes-soft and waxy in taste, sweet and delicious in taste, and easy to learn.

Preparation materials: a large number of sweet potatoes (it takes several days to cook at a time, so make more)

Production steps:

First, soak the sweet potatoes in clear water and clean them, then steam them in a pot until they are 7 to 8 ripe, and it will take about 1 to 15 minutes after the water boils;

Peel the sweet potato after taking it out, then cut it into slices or thick strips, lay it flat in a dustpan or bamboo basket, and put it outside to be shaped by the sun and breeze;

sun for about two days, then steam in the pot for the second time. This time, don't steam for too long, just make sure the sweet potato is ripe, and then spread it out again to sun.

after drying for about three days, the dried sweet potatoes lost a lot of water and began to separate out sugar, which was steamed again. This time, it mainly determines the taste. The length of time depends on your own needs. Before steaming, dry it again. Basically, if the weather is good, you can eat it the next day.

Key summary of dried sweet potatoes:

① It is best to choose red-heart sweet potatoes with moderate size, because the workload is a bit cumbersome when the size is too small, and the fiber sense of sweet potatoes with too large size is stronger.

② Pay attention to the weather in the next week at least before you start preparing for production. Once it rains or typhoons, it will be very troublesome, even if you use the oven to make up for it, it will be very troublesome and the effect will not be good.

③ There are reasons for these three times of steaming. The first time is to facilitate peeling and cutting, the second time is to accelerate the evaporation of water, and the third time is to determine the taste. Therefore, since you choose to "reverse steaming by the ancient method", you should do a full set of operations.

(4) It is best to cover the gauze when drying, otherwise things with high sugar content will attract bugs.