Cooking Steps

1. 

   Step1:Huaishan peels and cuts thick strips (thicker than fingers, no bigger than potatoes. Huaishan is thin and easy to break in post-processing. My yam is not iron stick yam. It's not that thin. It's basically a piece of cut and then cut. Four pieces come out). Soak in water.

2. 

   Step2:Put boiling water in the pot. Add salt. Cook until it's broken. It's cooked. It's easy to break after operation. It's not crispy.

3. 

   Step3:Take out the water and control it. It is recommended to use kitchen paper to dry it. This will save time

4. 

   Step4:Another one has been used. It's necessary to control the water content.

5. 

   Step5:Sprinkle the raw meal. Shake the basin. Let the raw meal cover the Huaishan mountain evenly.

6. 

   Step6:Bag it. Put it in the fridge and freeze it.

7. 

   Step7:Freeze for at least 4 hours. Preferably overnight. Remove and fry. Huaishan won't change color. So we need experience to judge when we can make a pot. Because it's cooked. Don't worry about it's raw.

8. 

   Step8:Take out the drain oil, put it on a plate, sprinkle a little salt to improve the taste, and then squeeze the ketchup to decorate it. Eat it. The outer skin is crispy. The inner part is soft and waxy. It's better than French fries. It's healthier. Because Huaishan nourishes the spleen Mei