Heat, add sugar and simmer. Start foaming first, leave it alone, and continue to cook until the thick small bubble sugar solution turns yellowish, and the fried sweet potato has less water in the northern region. So the chef will do the corresponding treatment when making it. That is to say, chefs in the north like to fry sweet potatoes directly, while chefs in northern Jiangsu like to blanch. The frying steps of shredded sweet potatoes are indispensable, otherwise it will not be brittle outside and soft inside, so the reason for blanching and precooking is far-fetched.
There are two ways to treat sweet potatoes. One way is to oil them. Cut into small pieces and fry in hot oil until golden brown, then fry until cooked. The second method is blanching, that is, blanching the sweet potato cut into small pieces in clear water, boiling it with strong fire and cooking it; Every year, "shredded sweet potato, shredded yam, shredded apple and shredded egg" is the finale. When the golden and shiny shredded sweet potato is served, the chopsticks of the whole family will stick out to see who pulls the shredded sugar longer and thinner. After washing the sweet potato, peel it, dry it with a kitchen paper towel (which can prevent the oil from collapsing when frying to a certain extent), and then cut it into hob blocks, which are suitable for the entrance and can be eaten one by one. Sugar can be directly put in a pot and fried with some oil, and then boiled into brown sugar syrup. There is no need to boil sugar in water. ) Stir-fried sweet potatoes should be put in while they are hot. There is a little base oil left in the pot, not too much oil. Pour in half a bowl of sugar, and simmer patiently to make amber syrup. Don't cook for too long, or it will be bitter.