Spud

1

Potato to skin, cut the roller。

2

Potato water, then colored。

3

It's too cold to get dry。

4

Spray a layer of dry starch。

5

Plasma oil is added to the pot, and when it's 60% hot, the potatoes start blowing up, and the fire starts。

6

After blowing up to the top, the fire is slowly blown up, the water in the potatoes dry, and a hard shell can be felt when the spoon flips, and the gold and yellow collage can be recovered。

7

Another pot, with a spoon of fresh water, a spoon of sugar starts cooking sugar。

8

First the fire starts to boil, and this syrup is a big bubble。

9

When the syrup becomes thick little bubbles, the fire becomes lighter and continues to mix and boil。

10

Finally, when the syrup turns into perfume, it closes the fire or sets the pot off the fire, using the remaining temperature-mounted syrup in the pot。

11

Quick down the cassava with a spoon of flat syrup。

12

Load, and when it cools, it pulls out the silk。

13

The finished chart。

It is recommended to use red-skinned potatoes, which are sweeter when they are cut, boiled with water, mature at the time of blowing up, and have good colours, and tossed starch would make the potatoes more fragrance. The temperature of oil is critical when made, the heat is 60% hot, the fire is not too high, the fire is deep in the middle, the fire is low enough to suck up oil, and lastly, it's not a success to get the syrup, the sweet potatoes are blown up, no silk can be pulled, a spoonful of white water and a large spoon of white sugar is boiled, then a small fire is boiled to the fragrance when it appears, and it is fast enough to come down and turn on the sweet potatoes, turn off the fire, or get out of the fire, all of it. A sugar-rich diet increases the use of some sugar, and the ratio of sugar to water is 1:1。