I had a sweet gourd made of yam eggs two days ago. I was so excited about what kind of snacks can be made with that kind of thin iron stick yam. I found out that Chaoshan famous snack returned to the taro. I tried to make it. It's not covered. My mouth never stopped. Here's how to do it.
Practice:
1. Wash yams, cut into small pieces about 5cm long and steam them in a pot. Peel and set aside.
2. When the oil in the pot is heated to 50-60%, add yam and fry it through with medium or small fire (I feel the yam is lighter).
3. Remove the drained oil, then deep fry for one minute. (the big fire drives out the extra oil and makes the appearance of yam crisper.)
4. After the medlar is soaked in hot water, drain the water and soak it in honey. In a pot, add six tablespoons of sugar and 120 ml of water. The scale is about 1:1. To boil syrup on medium heat, use a spatula and spoon to stir constantly.
5. In about five minutes, it's like the following figure 2. A small bubble appears. Don't stop at this time, and continue shaking.
6. After another three or four minutes, you will see that the bubble becomes bigger. Don't think it's good. It hasn't been stirred yet.
7. It feels like bubbles. Quickly pour the yam into the pot, turn off the fire, and then use the spatula to flip the yam. Don't worry about the transparent syrup, because the sugar hasn't cooled yet. Continue to flip the spatula and flip it until the syrup is cooled and hung with white sand.