"Plucked yam traces its origins to Shandong cuisine, and has been invoked by other local dishes since then. This cooking method of plucking silk is made by utilizing the physical property that sugar has elongation when it is heated to a certain temperature, so as long as you master the temperature when boiling the sugar, you can pluck out the silk. The following is the authentic Lu Cuisine plucked yam practice that I brought for you, welcome to read.

Ingredients

300 grams of yam

45 grams of sugar

Moderate amount of flour

40 grams of peanut oil

Methods/Steps

Wash yam and remove the skin

Cut into small pieces

Wash and remove the skin. > Cut into small pieces

Sieve on the appropriate amount of dry flour, evenly coated in yam

The oil temperature in the pan burned to 60% hot, down into the yam fried until both sides of the golden brown fish out of the oil control

The pan to stay in the bottom of the 15 grams of oil, pour sugar, medium-low heat slowly simmering until viscous, dark red, almost simmering when you want to open the fire when the water Pixi Pixi, pay attention to do not simmer for a long time, pay attention to the observation of mastery of the fire, and then join the The fried yam turned well.

Out of the pan, the bottom of the plate smeared with a layer of cooked oil.

Note

Be sure to master the fire of boiling sugar

The sugar sauce as evenly as possible wrapped in the yam

Eat a bowl of cool water on the table, use chopsticks dipped in water, so as not to chopsticks stuck by the sugar

Do not eat too much

The first thing you need to do is to make sure that you have the right amount of water.