Chinese Food
Sweet potato
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Cooking ingredients
Cooking Steps
Step1:The sweet potato peels after washing away the sil
Step2:Then cut it into hobs (turning the sweet potato while cutting is the hob. It's very simple)
Step3:Heat the oil in the pot. Fry the sweet potato in the pot. Fry slowly on medium heat. Make sure the sweet potato is crispy outside and tender inside
Step4:When the sweet potato is ripe, a layer of crispy shell on the outside can be fished out to drain oil
Step5:Take a plate and brush it with cooked oi
Step6:Put 1 tablespoon of oil in the nonstick pan
Step7:Heat the oil and add sugar
Step8:Slowly boil sugar on a small fire
Step9:When the sugar melts and bubbles, add half a teaspoon of vinegar
Step10:Slowly boil the sugar until it turns yellow and then turns red. Turn off the fire immediately
Step11:Put the fried sweet potato in. Shake it a few times to make it evenly stained with syrup
Step12:Serve while it's hot, and bring a small bowl of cold drinking water with you
Cooking tips:1. When frying sweet potatoes, they should be crispy outside and tender inside. All sweet potatoes should be mature. If you think it's not good to fry them again, then fry them again. 2. Boil sugar in a non stick pot. It's easier to operate. 3. For novices, boiling sugar in oil is easier to succeed. There's no need for too much oil. Because boiling sugar in oil can see the color. When sugar turns golden red, it's better. Boiling water is more complicated. It's more difficult to master the fire. 4. Add a little Vinegar. I don't know why. That's what my empress dowager told me. The chef's exclusive secret collection. Maybe it's because vinegar is playing fast. The finished product doesn't have sour taste. 5. Oil must be applied to the plate. Because even if oil is applied, there will inevitably be something sticky to the plate. But it's not very sticky. 6. Eat it while it's hot. Everyone on earth knows ~ ~ remember to dip it in cold water. Don't pull off the inlaid teeth for eating There are skills in making delicious dishes.
