I have always thought that it is immoral to sell the sweet potatoes outside by the scale because they are so expensive. Do you know how cheap sweet potatoes are? An average one is about 2 ~ 3 yuan, and then maltose is not expensive, but do you know how heavy maltose is? Cheap sweet potato+heavy cheap maltose = expensive scary sweet potato. (Recommended reading: detoxifying thin and nutritious sweet potatoes, so that they are fresh)

Every time I pay for sweet potatoes, I am very unhappy. (unhappy or buying, dare to say that people are immoral) I read a lot of recipes and practices online, and finally decided to add one at will, so it is more important to remember:

Ingredients: maltose 1 cup (with good primary color, generally transparent water malt), sugar 1 cup, water 1 cup, two fingers of salt, vinegar 1/4 spoon (or lemon juice), and a bag of sweet potatoes, about12 ~. Using primary maltose and disaccharide can make syrup beautiful and golden! Of course, white sugar is ok, or adding a little brown sugar can make the color look good. If you don't use brown sugar, slowly boil the transparent syrup into caramel color! Of course, lazy people have no patience and have to steal steps!

Vinegar or lemon juice is used to prevent the sweet potato from turning black, so it's okay not to use it. Practice: 1. First, put the ingredients except the small sweet potato into the pot and bring it to a boil, then turn to a low heat and continue to roll without stirring. (The syrup needs to be boiled for 10 minutes before the sugar has a fragrance, so this is the best time to treat sweet potatoes! ) 2. Wash the small sweet potato quickly after the fire, peel it, let the syrup boil, and don't add the lid. After all the sweet potatoes are processed and the syrup is almost cooked, put the sweet potatoes into the syrup. Pay attention to the temperature of sugar. I'm not very picky about it. Boiled syrup for 10 minutes, dipped with chopsticks and pulled up, will become semi-solidified droplets with liquid in the middle and a soft film outside because of cold air. Because sweet potatoes are large and small, in order to make the thickness uniform and facilitate the unified ripening time, you can draw a knife without cutting in the middle, which is convenient for syrup penetration. Don't squeeze lemon juice, the syrup will get darker and darker. ) Sweet potatoes should be soaked in syrup and cooked slowly. After the first cooking for 5 minutes, turn off the fire and put it on the stove. Go for a walk! Wait about 1 hour, and then cook the sweet potato for about 5 minutes. Remember to turn it carefully so that each side of the sweet potato can be soaked with syrup to avoid some being too ripe and some being too raw. Turn off the fire immediately after boiling, and then go to the fresh air ~ (recommended reading: super simple detoxification and weight loss holy rice cooker steamed sweet potatoes! It suddenly occurred to me to jump up, then go to the kitchen and cook the sweet potato on the fire again, turn it over and turn off the fire. After adding honey to raw sweet potato, it will taste crisp, not soft! So after three times, you can try to eat the thickest sweet potato. Are you ripe? Usually I cook sweet potatoes after meals, so after eating, I leave the lid half covered until dawn (let the water evaporate, leaving only sugar). After dawn, move the whole pot cover into the refrigerator (honey will continue to go down when it is frozen), take out the ice after lunch at noon, then put it on the stove to heat and boil, and turn off the fire. Let it cool before eating. Actually, I've been stealing food since the second cooking. This method of cooking and cooling is to let the sweet potato mature slowly, and it can make the flesh of sweet potato firm and elastic, shrink after being chilled, and taste better. Moreover, slow cooking with a small fire will slowly release the water in the sweet potato, which will let molasses in, and the sweet potato will be sweeter, because the starch is tight and the water is squeezed out, which will not be bad for a long time!

If you put the lid on the refrigerator, there is still a lot of water vapor condensation inside the lid, which means there is still too much water, so you can go to the stove to heat it. However, our family is usually inseparable for two days, and honey and sweet potatoes with too much water don't know how long they can last. If you cook the sweet potato for too long in one breath, it will be easy to "scatter" and it will be delicious, but it will not be soft! PS: Remember that the thickness of each sweet potato should not be too different, so as to avoid different ripening times. You will get fat in the end. Please eat carefully. Thank you for your cooperation. I ate 1/3 pot just for tasting, I dare say. . . . This is another pot. The sweet potato is cut into small pieces and put in it to make honey. As a result, I cut too much, so I can only soak it in syrup when I turn it over with chopsticks during cooking, and the appearance is discounted. Alas. Daoxiao Noodles, cooked twice, is ripe in the middle, but the honey hasn't come in yet! You can eat it at this time, but the middle is soft, unlike the skin is Q, the sweet potato with good honey looks translucent, and Huang Chengcheng's is so attractive! It won't taste too sweet! I'm afraid there can be less sweet sugar. Maltose itself is not as sweet as sugar. I like to eat hot food, hehe. Ps: Sometimes it's a pity that only one bag of sweet potato in a pot of syrup is honey. I will keep a bag of sweet potatoes for a few days. If honey is good, I will put it in the refrigerator. At most, a pot of syrup honey three bags of sweet potatoes, and everyone finally stopped talking. The syrup behind will be less sweet (all taken away by honey), and the darker the color, the less beautiful it looks! So honey can be supplemented with a little sugar after the second time, otherwise it won't be so delicious. (Recommended reading: The chef's coup actually does not use halogen bags to make famous grandma tea eggs) Blue Mountain Lan Yan Magic Chef authorized to reprint the original source to honey sweet potatoes (supplementary explanation version)