If you want to be soft and sweet, you must first choose the right variety of sweet potato. There are four kinds of sweet potatoes in the market: white heart, yellow heart, red heart and purple heart, which are very different. White-hearted sweet potato-high starch content, high fiber content, soft taste after steaming, generally used to make sweet potato vermicelli. Yellow sweet potato-high water content and sugar content, sweet taste, can be used as baked sweet potato and sweet potato dessert. Red heart sweet potato-the water content and sugar content are higher than yellow heart sweet potato. It is a very sweet sweet potato, suitable for steaming, baking and making desserts. Sweet potatoes with red hearts and yellow hearts contain a lot of vitamin D and carotene, so they are darker in color. These are also two nutrients beneficial to human health, which can enhance immunity, resist oxidation, slow down aging and protect eyesight. Therefore, when selling sweet potatoes, try to match the pictures of yellow hearts and red hearts. Purple sweet potato-not purple sweet potato, with higher nutritional content than red heart and yellow heart, delicate meat, soft and waxy, containing vitamins and minerals, but worse than purple sweet potato, suitable for steaming.
Most people will clean the sweet potato when steaming it, and put it on the grate of the rice cooker when steaming rice. When the white rice is steamed, the sweet potato may be cooked. You can eat like this, but it's not delicious. White rice is usually steamed for 30 to 40 minutes, which is too long. Sweet potato is very perishable because it absorbs too much moisture, and it has a heavy steam smell and is not sweet to eat. So if you want to make delicious steamed sweet potatoes, it is wrong to steam them immediately. Aunt San, who has planted sweet potatoes for decades, taught me three tricks to ensure that sweet potatoes are soft, waxy and not half-baked, sweet but not dry. Let me recommend a way for you. Steamed sweet potatoes are usually cooked together. It's better to choose the same size and the best shape, so it's easier to cook. After washing the sweet potato, you don't need to peel it or cut it into sections. Although they cook quickly, they don't taste very good.
In order to make the sweet potato thoroughly cooked from the inside out, Sanyi said that it is only necessary to cut off two centimeters from both ends of the sweet potato, so that heat can be quickly conducted to the internal structure and water will not flow out, so that the sweet potato will not be half-cooked, dry, soft and waxy. Don't steam sweet potatoes and white rice together. Although it is convenient, it tastes bad. Steam the rice first, wait 10 minutes for the water to boil, and then pour in the sweet potato. Steaming time is short, nutrient loss is less, and the taste is soft and waxy, and the water content is moderate. Steamed sweet potatoes, boiled in a wok with ordinary water, steamed 15~25 minutes. Sweet potato contains a lot of cassava starch, which not only makes the taste soft and waxy, but also can be converted into sugar to make the taste sweeter. After steaming the sweet potato for 5 minutes, stew it in the pot for 5 minutes, so that some cassava starch will be converted into sugar, and the taste of sweet potato will be better.