Chinese Food

Cooking Steps

1. 

   Step1:Sweet potatoes choose dry noodles. Use a clean peeler to peel and peel the sweet potatoes, and then don't wash them again, so as not to affect the dryin

2. 

   Step2:Use a peeler to cut small pieces with even thickness. If you are good at cutting, you can also cut them. It is required to be even in thickness. Don't cut too large pieces

3. 

   Step3:Cut it al

4. 

   Step4:In the net of handcuffs. It can be placed on the balcony in good weather and blown to half dry. The surface feels dry without too much water

5. 

   Step5:It's raining all the time in Guangzhou. I can only put it in the oven and heat it to 70 ℃ and bake until it's half dry

6. 

   Step6:Pour vegetable oil into the pot. When the oil temperature rises, turn the heat down and put in half dried sweet potato slices at several times. Fry until golden brown

7. 

   Step7:When it turns golden, you need to use the spoon to pull it out quickly. You need to be handsome. After all, there is only a little time between the golden color and the paste. You need to master it

8. 

   Step8:All blown u

9. 

   Step9:Pour out the frying oil in the pot. Only add the brown sugar powder and water (the amount of brown sugar powder depends on whether it's sweet. I think it's good if I put 25g of brown sugar powder) and boil it over medium heat, then turn to the minimum heat and boil it slowly

10. 

    Step10:Boil until brown sugar thicken

11. 

    Step11:It doesn't drip quickly when dipped with chopstick

12. 

    Step12:Pour in the fried sweet potato slice

13. 

    Step13:Stir quickly and evenly. Let each potato slice be covered with soup evenl

14. 

    Step14:Turn off the heat and sprinkle with cooked white sesame seeds, then pour them out of the pot into a baking pan to cool them, and pull them open with chopsticks. The sweet potato crisp sugar is made of pieces that can't stick together

15. 

    Step15:Keep it sealed when it's coo

16. 

    Step16:Sesame sweet potato crisp sugar is finishe

17. 

    Step17:Close up on