Potatohead

1

Toast washes off the tail and cuts the scales

2

In the pot, it's boiled to 50 or 60% of the heat, and it's blown up slowly

3

It's a little bit of gold in the skin and it's easy to rub a tart in a chopstick

4

Scrambled sugar pours out the oil in the pot with a little white sugar fire

5

♪ Sugar, fried, rolled ♪

6

after the sugar melts, you'll be able to fire the sugar until it's white and the bubbles will grow

7

It's time to fire the kettle in the pot! Then I'll make a pot if I let my tacos get even

8

The finished product, the Sesame Control, put some sesame on the decorator and look at a lot of silk

9

This is a little bit of a caramel-smelted sugar the other day

1 You can use either white sugar or rock sugar. Of course, the more sugar, the better; using more makes the changes in the sugar easier to observe, and it allows the taro to be evenly coated in sugar~ 2 It's best to use a non-stick pan. 3 Use Binlang taro for a better texture. As long as you are patient with caramelizing the sugar, you will definitely succeed. So once you master this skill, you can make amazing caramelized potatoes, caramelized sweet potatoes, caramelized bananas, caramelized apples~ so many delicious dishes! 👏🏼👏🏼👏🏻👏🏻👏🏻 Haha 4 When plating, you can place two vegetable leaves at the bottom; firstly for aesthetics, and secondly to prevent the sugar from cooling and sticking to the bowl, making it hard to wash. ☺️☺️ Okay, let's eat~ 👅