Baby Recipe—Chinese Yam in Hot Toffee

Hot-toffee food is a special dish with a long history and has always been dedicated to guests as the finale dish in the banquet. It requires high cooking skills, meaning that the just-right heat is a must. And when the dish is finished, it should be served on the table as soon as possible. The sugar shreds pulled out during consumption are like a spinning silkworm. And the yam is crispy on the outside and tender inside, sweet and tasty.

Efficacy

Compendium of Materia Medica suggests that it has tonic effects such as invigorating spleen-stomach and replenishing vital energy, strengthening tendons and spleen. The yam is flat, not dry, not warm and dry, and can nourish the spleen and stomach and benefit the lungs and kidneys.

Ingredients

Ingredients	Consumption
Vegetable oil
Yam	300 g
white sugar	70 g

Directions

Wash and peel the yam, cut it into small pieces shaped like hob blocks, do not cut too large, otherwise it is not easy to stir-fry until cooked

Soak these pieces in water. Soak in cold water for 10 minutes to change the water, about 2-3 times

Brush a little oil on the bottom of the pot, pour the drained yam into the pot, and fry until the yam block is slightly yellow

Leave a little oil at the bottom of the pot and add white sugar. Reduce to low heat, stir quickly with a spoon, and fry until it turns slightly yellow. Stir constantly to prevent frying. When the sugar is lightly browned, scoop up the sugar juice with a spoon and it will form a line, indicating that the sugar has been cooked