Shredded Sweet Potato

Overview

[Sweet potato] has a sweet taste and is a beet that can also be eaten as a snack. If this dish were served in a restaurant, it would be a test of the chef's ability to control the fire. The so-called [Silk Drawing] is to boil the syrup until it becomes thick and immediately add the ingredients, and stir the ingredients and syrup evenly; when stirred, a lot of [Silks] will be pulled out, so it is called [Silk Drawing]. Of course, I use a non-stick pan to make this dish at home. I believe everyone knows that [sugar] is the easiest to stick to the pan; once it sticks to the pan, it will quickly burn to the bottom, making it difficult for this dish to succeed. In addition to not sticking to the pan, heat control is also very important. When using a non-stick pan, you don’t have to worry about messing up the dish whether it’s frying, stir-frying, sautéing or stewing, and it also looks great. When I cook, I like to coat the meat skin with a layer of cornstarch, so that it tastes tender and smooth.

Tags

• hot dishes
• home cooking
• common dishes
• children
• northeastern cuisine
• autumn recipes
• banquet dishes
• lunch
• oil
• fine sugar
• sweet potato
• water

Ingredients

Steps

1. 1 Wash and peel the sweet potatoes (sweet potatoes) and cut them into small squares. Try not to get them wet; otherwise the oil will splash out when frying.

   

2. 2 Heat a non-stick pan and add an appropriate amount of oil.

   

3. 3 After the oil heats up, use chopsticks to put it into the center of the oil. Small bubbles will appear on the edge of the chopsticks. Turn to medium heat and fry the sweet potatoes.

   

4. 4 After frying the sweet potatoes until the color changes to the original deep orange, they will be cooked for about 4-5 minutes. At this time, you can use chopsticks to poke a piece of sweet potato. If the chopsticks can be poked through, you can pick up the sweet potato.

   

5. 5 Place a piece of kitchen paper in the bowl to absorb excess oil so that the sweet potatoes are more likely to coat with syrup.

   

6. 6 Clean the non-stick pan, add the sugar and water, and cook over low heat until the sugar dissolves.

   

7. 7 After the fine sugar dissolves, continue to cook until thick and bubbly.

   

8. 8 At this time, the syrup will quickly turn into the color of [caramel] when thickened, and it will be yellow without cooking it until it is dark brown.

   

9. 9 After turning off the heat, pour in the fried sweet potatoes and stir evenly to coat the sweet potatoes with syrup. At this time, the syrup will be in a silky state, so it is better to eat it while it is hot.