If you want to fry yam without turning black or sticking to the pan, it is crucial to master the following skills:

Choose the right yam

Choose with a smooth appearance and no scars , yam with uniform thickness. Yams that are too small are easy to break, while larger yams are not easy to be fried thoroughly.

Processing yam

Peel: Use a paring knife or stainless steel spoon to peel off the skin of the yam to avoid peeling off too much pulp.

Cut the yam into small, uniform pieces, about 1-2 cm square. Small pieces of yam are easier to fry.

Bleach: Place the yam cubes in a pot of boiling water and blanch for 2-3 minutes, remove and drain. Blanching can remove the mucilage from yam and prevent it from sticking to the pan when frying.

Saute yam

Add oil to the hot pan: Use a non-stick pan, pour an appropriate amount of vegetable oil, and heat until the oil temperature rises.

Add yam: Put the drained yam cubes into the pot and stir-fry over medium heat.

Stir-fry quickly: Keep the heat high during the frying process and stir-fry quickly. This will prevent the yam from sticking to the pan and give it a crispy and tender texture.

Add seasonings: Add appropriate amounts of salt, pepper or other seasonings according to personal taste.

Remove from the pan and serve on a plate: When the surface of the yam pieces is golden brown and the texture is crispy, remove from the pan and serve on a plate.

Other tips

When frying yam, do not put water in the pot to prevent the yam from being soaked by water.

If the yam pieces are larger, you can cut them into slices first and then cut them into small pieces for frying.

Add an appropriate amount of minced garlic, shredded ginger or shredded green and red pepper when frying to increase the aroma and taste.

The fried yam can be eaten with sauce or dipping sauce to make it more delicious.

By mastering the above techniques, you can easily fry yam that is non-black and non-stick and enjoy its deliciousness and nutrition.