1. First, we prepare two yams, scrape off the skin and cut them into uniform hob blocks. Everyone had better wear gloves when handling yam to avoid skin allergy.
2. Put the cut yam into the pot and add appropriate amount of starch to make each yam evenly coated with starch. Starch mainly absorbs water from yam, so that it won't splash and fry when frying.
Let's fry yam and burn the oil in the pot. When the oil temperature rises to 50% and the oil surface smokes slightly, pour the yam slices into the pot and stir gently to prevent the yam slices from sticking to each other, so that they are heated evenly, fry until the yam slices are very crisp, and then pour out to control the oil. Take a plate and brush it evenly with vegetable oil to prevent yam from sticking to it.
The following is the most important boiled sugar juice. There are three common methods for boiling sugar juice: water boiling, oil boiling and water-oil boiling. Today, I share the simplest cooking method, which is convenient to master the heat and not easy to boil. Add a spoonful of sugar to the pot, pour some water in, and simmer all the time. Constant stirring makes the sugar melt quickly, and large bubbles will gradually appear in the pot. When the big bubbles turn into small bubbles, the sugar juice is close to brown, that is, dark yellow. Pour in the fried yam and turn it over quickly. When the sugar juice is evenly covered with yam slices, immediately take it out of the pot and put it on the plate.
5. Let it cool a little, pick up the yam block with chopsticks and slowly pull it up, then you can pull out the thin and long sugar shreds.
Technical points:
1. Yam skin contains saponin and plant alkali, which is easy to cause skin allergy and itching. You'd better wear gloves when handling.
The yam must be wrapped with starch before frying, which is the key to its crispness.
Be sure to simmer all the time when cooking soup, and always observe the color of the sugar juice. Close to dark yellow is the best time, neither too early nor too late.