How to fry sweet potatoes, how to fry sweet potatoes

Purple Sweet Potato] 1First of all, we prepare a few small purple potatoes, peel off the skin, clean them, and cut them into uniform hob pieces. Put the cut purple sweet potato cold water into the pot and boil it, boil for about 10 minutes, pour out the purple sweet potato when it is 7 mature and still have a hard core, the purple potato should not be cooked directly, otherwise it is not easy to form, and then rinse the purple potato with water to control the water for later use.

2.Sprinkle starch evenly on top of the purple potatoes that control the moisture to absorb the moisture on the surface, so that the oil will not be splashed when frying, and the fried will be more crispy.

3.Next, we fry the purple potato, burn the oil in the pot, pour the purple potato into the pot and fry it over low heat when the oil temperature is hot, and stir it gently to let it heat evenly after the purple potato is set, and the fried purple potato is all floated up and very charred and crispy, we pour it out to control the oil and set aside.

4.Then we come to boil the sugar juice, add a spoonful of water to the pot, put in 100 grams of sugar, keep stirring to make the sugar melt quickly, then there will be large bubbles in the pot, when the large bubbles become small bubbles, the sugar juice becomes sesame oil color when pouring in the fried sweet potatoes, keep the heat low when boiling the sugar, pay attention to observe so as not to miss the opportunity.

5.After the purple potato is put into the pot, the heat should be turned off immediately, and the sugar juice should be evenly wrapped on the purple sweet potato, and the sugar juice will gradually solidify into white frosting as the temperature drops, and the purple potato will be stir-fried until the surface of the purple potato is very dry, and the purple sweet potato can be out of the pot.

Technical Points:1Purple potatoes are cooked in advance until they are seven ripe, which is easier to fry and will not have a hard heart.

2.Purple potatoes should be coated with a layer of starch before frying, one is to prevent oil splashing, and the other is easier to shape, and it is crispy on the outside and glutinous on the inside.

3.Pay attention to the observation when boiling the sugar juice, when the large bubbles turn into small bubbles, and the sugar juice is sesame oil color, it is the best time.

4.Keep the frost away from the fire to allow the sugar juice to solidify quickly to avoid burning.

Homemade stir-fried shredded sweet potatoes.

Ingredients: 1 sweet potato (according to the size of the sweet potato).

Excipients: 1 garlic sprout, a small amount of dried chili pepper.

Seasoning: light soy sauce, appropriate amount of oil and salt.

Production process] Step 1: We take a sweet potato and choose a sweet potato with no spots or damage on the surface. (Sweet potatoes are not stored well in winter and are easy to spoil, so you should pick them before eating).

Step 2: Use a scaler to scrape off the skin on the surface of the sweet potato (I wash the skin after scraping, you can also wash it first and then scrape the skin).

Step 3: Shred the sweet potatoes with a kitchen knife (please ignore my knife skills) and soak in water for 5 minutes.

Step 4: When soaking the shredded sweet potatoes, we cut some garlic sprouts and dried chili peppers for later use, and open the garlic sprouts leaves and stems.

Step 5: Heat the pan with cold oil, pour in the dried chili peppers and garlic sprouts, and stir-fry together.

Step 6: After the chili peppers are fragrant, we pour in the shredded sweet potatoes and stir-fry quickly over high heat.

Step 7: After the surface of the shredded sweet potato is a little transparent, we add light soy sauce and salt, and continue to stir-fry over high heat.

Step 8: After the sweet potato shreds are broken, we sprinkle in the garlic leaves, stir-fry a few times out of the pot, and then serve.