It is not difficult to bake sweet potatoes with overflowing sugar juice. Just use the right method. Let's share with you the trick of baking sweet potatoes after a little trial and error! Full of dry goods, ensure that the baked sweet potato skin and meat are separated, the sugar juice is overflowing, and it is soft and delicious!

Characteristics of baked sweet potato-overflowing with sugar juice, sweet and soft [ingredients]: 6 sweet potatoes, salt 10 g.

[Production process]:

Step 1: Choose sweet potatoes. It is best to choose a moderately sized and slender sweet potato for baking. This kind of sweet potato is easier to bake and mature, and there will be less plant tendons (thin filaments that send firewood when eating), and the taste and taste will be better.

Step 2: Soak in salt water. Clean the sweet potato, put10g salt and appropriate amount of water in the pot, soak the sweet potato in the water for 20min, and then take it out under water control. (Tips: There are many benefits of soaking in salt water. The most important point is that salt water can weaken the role of oxidase in sweet potatoes, reduce the adverse reactions such as bloating and burping after eating sweet potatoes, and at the same time, salt water can also promote the maturity of sweet potatoes and sweeten them. )

Step 3: water bath cooking. Pour a proper amount of water into the pot, put the soaked sweet potato into the pot, and cook on fire for about 10 minutes. (Tips: the cooking time is adjusted according to the size of the sweet potato. Cooking can make sweet potatoes mature more easily, and the baked sweet potatoes will not taste too dry, which is also beneficial to the leaching of sugar juice during baking)

The fourth step: baking. After the cooked sweet potato is dried, put it in a baking tray covered with oil paper, preheat the oven at 200 degrees for 5 minutes, and then put it in the oven for 30 minutes, without turning it over. (Tips: The sweet potato I use here is relatively small, and it can be baked for 30 minutes. If it is larger, the baking time can be appropriately extended.)

Step 5: Finish. When the time is up, take out the baked sweet potato, and you can see the seemingly dry sweet potato. When you turn it over, you will find that the sugar juice has overflowed onto the oil paper. (Tips: so the baking tray must be filled with anti-sticking tools such as oil paper or aluminum foil paper)

Technical Tips summary? -1,there are many varieties of sweet potatoes, among which the famous ones are Liujiao sweet potato and Yanpotato, but I didn't pay special attention to them when I bought them. I bought a bag at random in the market, which is also very sweet and delicious. Friends who have requirements for ingredients can try it with honey potatoes.

2. Baked sweet potatoes are more recommended to use red-hearted sweet potatoes. The baked honey juice is actually the water and sugar in sweet potatoes. Yellow-hearted sweet potatoes have less water and are more suitable for cooking.

Tips I have tried this method of "soaking-boiling-baking" two or three times, and every time I can successfully bake sweet potatoes into honey juice, which is soft and sweet. If you feel that the sweetness is not enough, you can peel off the skin of the sweet potato after baking, and brush the honey water to continue baking for a while. This kind of "honey sweet potato" is a roadside snack found when I went to Inner Mongolia to play. Probably this way, the sweetness is doubled, and it is also very delicious!