Cooking Steps

1. 

   Step1:Peel and slice the sweet potatoes and steam them in a steamer to cool them.

2. 

   Step2:Mash the steamed sweet potatoes with a fork and add some sugar powder and mix well by hand.

3. 

   Step3:First, put down half of the sweet potato powder and knead it. Then slowly, add the rest of the powder and knead it into a soft hardness like your own earlobe. It's not necessary to use up all the drops of sweet potato powder

4. 

   Step4:If the dough is not sweet enough, add a little sugar powder to your satisfaction.

5. 

   Step5:Rub them into strips. Then cut them into sections.

6. 

   Step6:Make them into balls like dumplings. All of them are rubbed and put on the disk for standby.

7. 

   Step7:Medium and small heat. Warm the oil a little (there is no small bubble next to the chopsticks. Put your hand away from the oil surface and only a little hot air is passed up). Put the sweet potato ball down gently along the edge of the pot and slide it into the oil. Just shake the pan gently. Only when the surface is a little discolored can you carefully turn it with a shovel.

8. 

   Step8:When the oil surface of the melon ball floats, use a shovel to flatten it. It will immediately automatically bulge back to the circle to indicate that there is air in it. Each one should be pressed several times to make it more expansive before it can be hollow and crisp outside. The feeling of soft Q inside.

9. 

   Step9:Deep fry until the skin is crisp and golden yellow (it takes 5 to 10 minutes to do so) and open a big fire. Force the oil out and scoop it up.

10. 

    Step10:Control the oil content of the fried sweet potato balls.

11. 

    Step11:It's a delicious kazikaz [sweet potato ball], which is crispy and soft inside. If you like, you can sprinkle some sugar powder on it.