Pulled yam

1

Peel and wash the yam. It is best to wear gloves for peeling to avoid mucus irritating your hands.

2

Cut the hob block.

3

Pour enough oil into the pan, and when it is 60% hot, pour in the yam pieces.

4

Fry it over medium to medium heat, constantly stir the yam pieces with chopsticks, and remove it when fried until golden brown.

5

Remove and control the oil for later use.

6

Boil sugar juice. Leave some base oil in the pan, add white sugar when it is about 50% hot, and keep the heat low.

7

Use a shovel to stir constantly, until the sugar dissolves and changes color, continue to stir. It will slowly bubble, and keep stirring during this period.

8

After the syrup is boiled until it is light yellow and the bubble becomes small, pour in the yam pieces, stir fry a few times, hang the sugar juice evenly, and you can serve the pot.

9

Put it into a plate sprinkled with white sugar.

10

Put a bowl of boiled water next to you when eating and dip it into it to avoid sticking to your teeth!

1. The key to making candied dishes is preparing the sugar syrup. Therefore, you must carefully observe the state and color changes of the melting sugar as it heats. When the large, pale yellow bubbles turn into small bubbles, it has reached the standard for pulling threads. 2. Ingredients with high starch content, such as Chinese yam and sweet potatoes, can be fried directly. For ingredients with high water content, such as apples, coat them with dry starch first to absorb moisture before frying. 3. Additionally, candied dishes are desserts that taste delicious, but they should be consumed in moderation at the appropriate times—don't overindulge