Purple potato Sagima
By VicentaLakin
Sakima likes to eat. But I haven't done it in a long time because of the sugar. Today at the supermarket, I saw Saquima with the potato, and I wanted to be Sakima again. The whole egg has done it before and the recipe has been given, the first potato is made today, the potato is overloaded, the taste is not all soft, and next time the formula is adjusted. But it's delicious. It's New Year's. We should have some snacks. Now heat up。
Recipe Recommendations
- sweetening
- fried
- an hour
- ordinary
Steps for Purple potato Sagima
1
The potatoes are fertilized and crushed into mud
2
In the past few years, there has been a lot of pressure from the government and the government
3
And the noodles, the hairs for an hour
4
2-3 mm thick, curled up on the scepter, cut along the scepter vertically, about 10 cm. Long Snippets
5
Cut to 2-3 mm wide
6
Put starch on it to prevent adhesiveness. Sift the starch before it explodes, so it doesn't get to the oil
7
The oil is 50% hot and the noodles are quickly cooked. It's fine. Don't blow it too hard, or Sakima's too hard to taste。
8
I'll add some white sugar to the water
9
When the water evaporates, it lasts about 30 minutes or so. Butter can't be used. It just smells like milk and tastes better
10
Keep going, it feels like the syrup is getting thicker, and the malt sugar continues to burn. The extent of the syrup is critical. It's about Sakima's taste
11
If there is a thermometer, it is about 115 degrees. If not, a little bit of molasses with chopsticks on a stainless steel knife, for about a dozen seconds, the molasses can condensate into soft blocks, and with a light hand, it's fine. I used to have no thermometers。
12
Put the fried noodles in the container, pour in the fine syrup, and mix them evenly
13
Scramble it in the oven
14
The pasta, evenly mixed with the syrup, lays in the oven, flattens
15
It's cool and cut。Purple potato Sagima Make Tips
1. Do not stir when boiling the sugar syrup. When foam rises to the surface, you can use a wet brush to brush along the edge of the pot, and the syrup will flow back into the pot with the water. If you stir, it will cause the syrup to crystallize, and that will result in failure.
2. I used free-range eggs, which are very small. If you are using large eggs, note that the weight should be approximately 200 grams. Since the water content of purple sweet potatoes varies, the goal is to form a dough that is slightly soft.
3. I used a 1:1 ratio of purple sweet potato to flour, but the amount of purple sweet potato was a bit high. It would probably taste better if the amount of purple sweet potato were reduced to one-third. In that case, the amount of eggs should also be reduced accordingly.