Pulsed purple sweet potato
Whether to hang paste is decided according to the texture of the raw materials. Apples, bananas, strawberries, and other fruits with high moisture must be hung paste first before frying in the oil pan, otherwise the moisture will easily adhere. For example, potatoes, sweet potatoes, and yams contain more starch and less moisture, so there is no need to hang them.
Recipe Recommendations
- purple potato one
- white sugar a little
- edible oil appropriate amount
- sweetening
- wire drawing
- ten minutes
- ordinary
Steps for Pulsed purple sweet potato
1
Prepared ingredients.
2
Peel the purple sweet potatoes and cut them into hob pieces.
3
Add oil and cook until it is seventy ripe, and fry the purple potato pieces.
4
Fry it well and use chopsticks to penetrate it.
5
Remove and drain the oil.
6
Pour off the excess oil, leave a little oil at the bottom of the pot, and add appropriate amount of white sugar.
7
Stir fry over medium to medium heat the sugar evenly.
8
Reduce heat and saute until melted.
9
The stir-fried syrup is amber in color.
10
Pour in the fried purple cooked pieces, stir fry quickly until the sugar juice is evenly wrapped on the potato pieces, and remove from the heat.
11
Prepare a bowl of cold boiled water and dip it in water.Pulsed purple sweet potato Make Tips
After frying the sugar juice, the ingredients you pour in must be hot. If the ingredients are not hot, the sugar juice will cool and the silk will not be pulled out. Make sure to apply a little oil to the plates in advance. The color is bright and the taste is crisp and sweet. Children and ladies love it.