The old-fashioned way is: cooking-peeling-cutting-drying-steaming-drying again-steaming again-drying to eat.
At present, the methods of mass production are mostly: peeling-cutting-baking.
In fact, from the simple process of these two methods, we can also see why some dried sweet potatoes are hard and sticky now, which is something that can't be helped. Sometimes high quality and high yield are two things that are difficult to go hand in hand.
The so-called "reverse steaming ancient method" simply boils down to steaming for three times:
The first steaming is convenient for peeling and cutting, the second steaming speeds up the precipitation of water, enhances the sweet taste, and the third steaming sets the taste to avoid dryness and hardness caused by exposure.
The "ancient steaming method" of dried sweet potatoes-the taste is soft and soft, sweet and delicious, and the method is simple and easy to learn.
Preparation materials: a lot of sweet potatoes (it takes several days to cook at a time, so make more)
Production steps:
First, soak the sweet potato in clear water and clean it, then steam it in a pot until it is 7 to 8 ripe, and it will take about 10 to 15 minutes after the water boils.
Peel the sweet potato after taking it out, then cut it into slices or thick strips, lay it flat in a dustpan or bamboo basket, and put it outside to be shaped by the sun and breeze;
Sun for about two days, steam in the pot for the second time, this time without steaming for too long, just make sure the sweet potato is ripe, and then spread it out again to dry;
After drying for about three days, the dried sweet potatoes lost a lot of water and began to separate out sugar, and then steamed again. This time, it mainly determines the taste. The length of time depends on your own needs. Before steaming, dry it again. Basically, if the weather is good, you can eat it the next day.
Key summary of dried sweet potato:
It is best to choose a red-heart sweet potato with a moderate head. The workload is a bit cumbersome if it is too small, and the sweet potato with a large head has a strong fiber sense.
② Pay attention to the weather at least 1 week in the future before you start preparing for production. Once it rains or typhoons, it will be very troublesome, even if you use the oven to make up for it, it will be very troublesome and the effect will not be good.
(3) There are reasons for these three times of steaming. The first time is to facilitate peeling and cutting, the second time is to accelerate the evaporation of water, and the third time is to determine the taste, so since you choose to "reverse steaming by the ancient method", you must do a full set of operations.
(4) when drying, it is best to cover it with gauze, otherwise things with high sugar content will attract bugs.