Jianwei Sweet Potato Silk Candy [Sichuan Jianwei Specialty]

What is Jianwei Tiaosi Candy? Authentic Sichuan specialty: Jianwei Sweet Potato Silk Sugar

Summary:Do you want to know what Jianwei Sweet Potato Silk Sugar is? This article is a detailed introduction to the special product of Jianwei, Sichuan Province - Jianwei Sweet Potato Silk Sugar. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jianwei Sweet Potato Silk Sugar. The full text takes about 3 minutes to read, mainly including the basic introduction of Jianwei Sweet Potato Silk Sugar and the product characteristics of Jianwei Sweet Potato Silk Sugar? The production method of Jianwei sweet potato silk sugar, etc

Basic introduction of Jianwei sweet potato silk sugar

There are two types of sweet potato silk sugar. One is made entirely from fresh sweet potatoes, called fresh sweet potato silk sugar; One type is made by adding glutinous rice, called glutinous rice sweet potato silk sugar, also known as soaked silk sugar

What are the product characteristics of Jianwei Sweet Potato Silk Sugar

The protagonist with a sunny color - fried sweet potato shreds (it seems more appropriate to call them sweet potato strips); Fragrant, sweet, crisp, and chewy snacks full of sweet potato flavor:

Method for making Jianwei sweet potato candy

Ingredients: 20 kg glutinous rice, 12 kg fresh red sweet potato, 10 kg vegetable oil, 12.5 kg white sugar, 7.5 kg maltose, 4 kg ripe peanut kernels, 1.5 kg ripe sesame seeds

1. Sweet potato skewer preparation: On the day before preparing the preparation, remove the glutinous rice from the ingredients and soak it in cold water (soaking time about 12 hours). The next day, filter the rice dry, put it into a stone mill to pound fine, pass it through a 100 mesh sieve, and leave sticky Rice noodles for standby. In addition, wash and peel the fresh sweet potato, cut it into lumps, steam it in the steamer, take it out, mix it with glutinous rice flour on the counter, knead it evenly, press it in the box, cut it into 4-5cm cubes with a knife, and place it evenly in the steamer. Steam until fully cooked, then take it out while it's hot and place it in a stone pestle to pound vigorously (brush an empty stone pestle with a layer of oil first to avoid sticking to the pestle pit). Pound until it's soft and even, and when it's fully mixed (check for no red spots), then take it out and put it in a box, flatten it, let it cool and solidify, and control the thickness of the billet at 6-7 centimeters. On the third day, dig out the blocks and cut them into square blocks 6-7 centimeters wide with a knife, then slice and shred them. The silk is 6-7 centimeters long and 3-4 millimeters square. Dried in the sun or shade, it becomes sweet potato silk. Be careful not to sun dry or not dry, and it is recommended to use silk that can break into small pieces

2. Deep frying: First, heat the vegetable oil in a pot to 170-180 ℃, then put an appropriate amount of dried sweet potato shreds into the oil pot and fry. When the surface turns slightly yellow, check with your hand that the silk is just enough to break and then start cooking