Hello! The following is the practice of yam, just like canned food. The delicious steps are as follows: 1. Raw material treatment: Choose fresh yam with straight rope, plastic shape, few roots, tender meat and no medicine insects, wash it with clear water first, then remove the epidermis with a peeling machine (or cut it by hand) to make it rootless, rootless and eyeless, and then cut it into horseshoe-shaped blocks with a thickness of 2~3.5 cm and a length of about 2 cm.

2. Disposal of empty cans: Ordinary transparent glass cans should be selected, with uniform wall thickness, no bubbles and cracks, and intact edge sealing. Clean it with a brush, put it in water, and boil it for 10~ 15 minutes for disinfection.

3. Preparation of sugar solution: white sugar without impurities is added with clear water (hard water with many minerals is prohibited) to prepare a sugar solution with a concentration of 30%~40%, which is put into a stainless steel pot and stirred constantly to prevent burning. It usually takes 15 minutes to remove the floating objects for purification. Used up on the day of configuration to avoid fermentation deterioration.

4. Finished product: put 350g potato pieces into the pot, then inject sugar liquid, the liquid level is about 1cm away from the pot mouth, cover the lid and seal the rubber ring, put it into a steamer, steam for/kloc-0 ~15min, remove some gas in the pot, seal the lid while it is hot, then put it into the pot and boil the water for 20min. Then put it into water at 30~40℃ and cool it 10 min. Finally, put it in a room at 25~30℃ and check the quality after 5~7 days. What has not deteriorated is genuine. If the potato pieces change color, the sugar solution is turbid, and the sound of knocking on the lid is dull, it means that they have gone bad and should be picked out.