The old-fashioned way is: boiling-peeling-cutting-drying-steaming-drying again-steaming-drying again to eat.
At present, the methods of mass production are mostly peeling-cutting-baking.
In fact, from the simple process of these two methods, we can see why some dried sweet potatoes are hard and sticky now, which is helpless. Sometimes high quality and high yield are two things that are difficult to go hand in hand.
The so-called "anti-steaming ancient method" simply boils down to steaming for three times:
The first steaming is convenient for peeling and dicing, the second steaming accelerates moisture precipitation and enhances sweetness, and the third steaming determines the taste to avoid dryness and hardness caused by exposure.
The "ancient steaming method" of dried sweet potatoes-the taste is soft, sweet and delicious, and the method is simple and easy to learn.
Preparation materials: There are many sweet potatoes (cook for several days at a time, make more).
Production steps:
Soak the sweet potato in clear water first, then steam it in a pot until it is 7-8 ripe. It takes about 10 to 15 minutes after the water boils.
Peel the sweet potato after taking it out, then cut it into pieces or thick strips, spread it flat in a dustpan or bamboo basket, and put it outside to be shaped by the sun and breeze;
Sun for about two days, steam in the pot for the second time, this time without steaming for too long, just make sure the sweet potato is cooked, and then spread it out to dry;
After drying for about three days, the dried sweet potato lost a lot of water, began to precipitate sugar, and then steamed. This time it's mainly about taste. The length of time depends on your own needs. Do it again before steaming. Basically, if the weather is good, you can eat it the next day
Dried sweet potato abstract:
It is best to choose a sweet potato with a moderate size. If it is too small, the workload is a bit cumbersome, and the big sweet potato has a strong sense of fiber.
② Before preparing for production, be sure to pay attention to the weather at least 1 week in the future. Once it rains or typhoons, it will be very troublesome, even if the oven is used for remedial operation, the effect is not good.
(3) There is a reason for steaming these three times. The first time is to facilitate peeling and dicing, the second time is to accelerate the evaporation of water, and the third time is to determine the taste. Therefore, since the "ancient reverse steaming" is selected, a full set of operations must be done.
(4) It is best to cover it with gauze when drying, otherwise things with high sugar content will attract insects.