Procedure:
1, yam washed and peeled, cut rolling knife block, scalded with boiling water and then fished out.
2, put into 50 percent hot frying pan, fry until golden brown and fish out.
3, frying pan oil to 40% heat (about 100 ℃), with a small fire into the sugar dissolved.
4, stir-fry until golden brown and bubbly, quickly pour in the yam, turning the sugar mixture.
5, served on a plate smeared with sesame oil, sprinkled with sesame seeds, served with a bowl of cold water for dipping with chopsticks.
Note: When eating, be careful to burn your mouth.
Tips
1, according to the texture of the raw materials to decide whether to hang the paste, such as apples, pears, oranges and other fruits, containing water is larger, in the pot frying, be sure to use egg whites and starch to hang the paste, the raw materials wrapped, otherwise the raw materials inside the water, it will be stuck together; potatoes, yams and other raw materials, containing starch is more, frying the pot, you do not have to hang the paste.
2, in the oil boiled to seven mature, the raw materials into the pot, fried to golden brown out.
3, fried sugar. The pot should be put in a clean base oil, medium heat, add sugar, with a spoon constantly stirring, so that the sugar is heated evenly, stir-fried until the sugar was light yellow, due to the evaporation of water bubbles, to be bubbles more and more big, will be the end of the pot away from the fire, so that the bubble becomes smaller, the color deepens. Use a spoon to scoop up the sugar sauce downward, can become a line, indicating that the sugar has been fried well. At this point, quickly put the ingredients into the pot and turn, so that the sugar sauce coats the ingredients. Sugar and raw material volume ratio of 1:3, according to the weight of raw materials, blocks and slices of raw materials with the amount of sugar for the raw material of about 50%; strips, pills raw materials for 30% to 40%. Hang the paste than not hang the amount of paste to be more.
4, sugar sauce fried, pour the raw materials must be hot, if the raw materials are not hot, will make the sugar sauce cool, it can not pull silk. For this reason, when doing plucking dishes, should be two frying pans, a fried sugar, a fried main ingredients. This is easy to preserve the temperature of the main ingredients to hang the syrup. Do not use rapid fire to do plucked vegetables, so as not to overcook the syrup, carbonization and bitterness. If you add a little honey in the syrup, the flavor is especially good.