Chinese Food
Sweet potato with shredded potato
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Silk drawing is a feature of Shandong cuisine. Sweet potato with shredded potato is a famous dish of Han nationality with complete color and flavor. It belongs to Shandong cuisine. This sweet food is crispy outside and tender inside. It's continuously brushed. It's crystal clear in color. It's the favorite of children. It's also very popular for hospitality.
Cooking ingredients
Cooking Steps
Step1:Prepare the above ingredient
Step2:Wash potatoes, peel them and cut them into hob
Step3:Sweet potato washing, peeling and cutting ho
Step4:Prepare the cut potatoes, sweet potatoes and soft white sugar for us
Step5:Pour about 300ml of cooking oil into the pot. Turn on the medium heat until the oil is hot, then put the potato into the oil pot (the oil can be soaked in the ingredients
Step6:Fry in medium heat for about 4 minutes and take out the oil control (fry until the potato pieces are floating. When the potatoes are cut, the noodles are bulging and the chopsticks are used to poke it in
Step7:Put the sweet potato into the oil pan. Fry for about 5 minutes and remove the oil control (fry until the sweet potato turns golden yellow, and when the edge is burnt yellow, poke with chopsticks to see if it is fried through
Step8:Put the potatoes and sweet potatoes in a dish after frying and control the oil for us
Step9:Another pot. Boil sugar on low hea
Step10:Put 3 tbsp of cooking oil into the pot. When it's 50% hot, put 3 tbsp of soft white sugar into the pot
Step11:When the sugar is completely saturated with oil, stir it slowly with a shove
Step12:Sugar bubbles when it's completely melte
Step13:From small bubbles to big bubble
Step14:When the sugar color of big bubbles gradually turns yellow and dar
Step15:Continue to fry until the bubbles disappear. Turn off the fire when the syrup is amber (i.e. brownish red
Step16:Quickly add the fried potato and sweet potato and stir evenl
Step17:Brush a layer of cooking oil on the plate and then install i
Cooking tips:1. The cut potatoes do not need to use water to remove the starch of the potatoes, so as to prevent the hot oil from splashing when frying. 2. The amount of oil in the frying materials is determined by the size of the frying pan used by the individual. The oil can be soaked through a layer of materials in the frying pan. 3. When boiling sugar, the ratio of oil and sugar is 1-1. You can also boil sugar with water. The ratio of water and sugar is 1-2. Put cold water into sugar. Boiling sugar with oil has fast heat transfer. The boiled sugar is relatively bright and has the function of frying. 4. Keep stirring when boiling sugar. Heat sugar evenly. 5. The oil on the plate is to prevent the sugar from sticking to the plate. There are skills in making delicious dishes.
