honey yam

1

Peel the yam and cut it into sections, then soak it in light salt water for a while.

2

Put appropriate amount of water in the pan, then add a tablespoon of maltose, stir well and melt.

3

Then add two-thirds of the white gauze sugar and stir well.

4

Stir the spoon in one direction when frying sugar.

5

When the syrup becomes thick, pour in the yam sections that control water and stir well.

6

Stir well, pour the yam and sugar juice into the pressure cooker.

7

Pour the yams into the pressure cooker and sprinkle with the remaining one-third of the sugar to cover the yams.

8

Then cover the lid of the pressure cooker and turn on the power supply, and set the high pressure time according to the size of the yam pieces, which usually takes 6-8 minutes.

9

After pressing the yam, turn off the power to cool down naturally. When the high-pressure valve automatically falls back, open the lid.

10

Pick out the yam code plate,

11

Pour the sugar juice back into the frying pan again and cook until it is sticky. Sprinkle with the green and red shredded and stir well.

12

Pour the stir-fried sugar juice on the yam and finish it. You can eat it hot or cold.

Characteristics of snacks: bright color, white yam, soft waxy taste, sweet but not greasy.

Warm reminder;
1. When frying the sugar juice, do not turn the sand or draw the silk. Just bring a little moisture and pay attention to the heat.
2. The yam must be pressed until it is soft and glutinous to taste delicious. Before pressing the yam, you must also sprinkle with appropriate amount of sugar or soft sugar. This will make the yam taste even and feel very sweet without adding sugar juice.
3. Don't put down any green and red silk, or sprinkle a few wolfberry grains to embellishment.
4. Do not rush to open the cover after the yam has been subjected to high pressure, and do not deflate it to prevent burns. Wait until it naturally cools down and the high-pressure valve automatically falls back before opening the cover. My experience when using a pressure cooker to make any delicious food is to try not to deflate after pressing it well. This way, the valve can easily be blocked, which is dangerous and also troublesome to clean up. Turn off the power every time you finish pressing the food, so that the automatic cooling valve of the pressure cooker will naturally fall back. In this way, the valve hole and the inside of the cover will always remain clean and it is safe to use. Because in the process of high pressure, the strong air pressure will not cause the soup to overflow to the lid of the pot under the contrast effect of the pot. The soup is basically in a static state in a high-pressure environment and is also very safe. If you have to deflate every time, it will block the air holes and the lid will be dirty, which is very unsafe and unsanitary.

Da Chao Shao, a snack "Honey Yam" simply made using a pressure cooker, is ready for friends 'reference!