Traditional sweet potatoes
By VicentaLakin
One day, in 2020, there will be a home-cooked meal, so that each family will have its own special cuisine. When I was a kid, my favorite was my mother's cassava powder, which used to be a big bowl every holiday, so that it could be warm, so that it could be of high nutritional value, with many human needs, and so much weight loss. As a common food, you can make the most possible taste. Potato powder is a special Sichuan fragrance, made out of soymeal, and then filled with red and bright pepper oil, a taste that tastes like Mom and shares it with friends
Recipe Recommendations
- sweet potato powder 100 grams
- water appropriate amount
- salt 3 grams
Steps for Traditional sweet potatoes
1
In order to prevent the pickle of the potato powder, it can be placed in a bag and crushed in a faceless form。
2
Put the potato powder into the bowl, pour the appropriate amount of water and salt, dissolve the whole amount of the potato starch, then filter it out, so that the creeps and impurities can be removed and the sweeter the sweeter the potato powder。
3
Put the small bowl of red potato starch into three bowls of water. The ratio of red potato starch to water is 1:3. A friend who likes to be tougher can adjust it to his/her ratio and choose the thicker one so that he/she doesn't make a pot when he/she mixes。
4
When the pot is boiled, it pours into the sodium, it mixes constantly, and when the water is boiled, the time will be very soon。
5
You can get out of the pot in groups of colours, then you can put it on the board, you can cut it in fine strips, and you can eat it with a blend of spices。Traditional sweet potatoes Make Tips
The most important thing about making this sweet potato powder is the choice of granular sweet potato starch, which is easy to shape and is not fragile. It is important that the ratio of sodium and water be kept in order, and that those who prefer to be older can adjust themselves at the rate of 4:1. It is important that the process be constantly mixed, that it be caught in fire, and that it be thick and transparent. Potato starch is either brown or white, mainly depending on the quality of the starch, and some processing equipment will try to avoid oxidation of the food。