How to make honey yam

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1

Peel the yam and cut it into sections, then soak it in Set aside in light salt water for a while.

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2

Put an appropriate amount of water in the pot, then add a tablespoon of maltose and stir well to dissolve.

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3

Then pour in two-thirds of the white gauze sugar and mix well.

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4

When frying sugar, the spoon should be stirred in one direction.

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5

When the syrup becomes thick, pour in the water-controlled yam segments and stir well.

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6

After stir frying, pour the yam and sugar juice into the pressure cooker.

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7

Pour the yam into the pressure cooker and sprinkle in the remaining one-third of the sugar so that the sugar covers the yam.

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8

Then close the lid of the pressure cooker and turn on the power. Set the high-pressure time according to the size of the yam pieces, usually 6 -8 minutes is enough.

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9

After pressing the yam, turn off the power and let it cool down naturally. When the high-pressure valve automatically falls back, open the lid.

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10

Pick out the yam code plate,

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Pour the sugar juice back into the wok and cook until thickened. Add in the green and red shreds and mix well.

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12

Pour the fried sugar juice on the yam and it is done. It can be eaten hot or cold.

Tips

Features of snacks: bright color, white yam, soft and waxy in the mouth, sweet but not greasy.

Warm reminder;

1. When frying the sugar sauce, do not turn the sand or pull the wire, just add a little water and pay attention to the heat.

2. The yam must be pressed until it is soft and glutinous to be delicious. Before pressing the yam, you must sprinkle an appropriate amount of granulated sugar or soft white sugar. This will make the yam taste even and it will taste better without pouring sugar juice. It feels very sweet.

3. You don’t have to leave out the green and red silk. You can also sprinkle a few wolfberry berries for decoration.

4. Do not rush to open the lid after the yam has been put under high pressure, and do not deflate it to prevent burns. Wait until it cools down naturally and the high-pressure valve automatically drops back before opening the lid. When using a pressure cooker to make any delicious food, my experience is that you should try not to deflate it after pressing it. This way the air valve can easily get clogged, which is dangerous and troublesome to clean up. Turn off the power after each time the food is pressed, so that the automatic cooling valve of the pressure cooker will naturally fall back. In this way, the valve hole and the inside of the lid will always be kept clean, and it is safe to use. Because during the high-pressure process, the strong air pressure will not cause the soup to overflow to the lid due to the contrast in the pot. The soup is basically in a static state in the high-pressure environment, which is also very safe. Deflating it every time will block the air holes and make the inside of the lid dirty, which is very unsafe and unhygienic.