Anti-sand Sweet Potato

Anti-sand Sweet Potato

1. Little sweet potatoes.

2. Cut into hob pieces, heat up the oil pan, and fry it in the oil pan.

3. Deep-fried until golden and picked up.

4. The ratio of white sugar to water is 1:0.5, 100 grams of sugar, 50 grams of water, simmer until thick.

5. Boil all the white bubbles and you're done.

6. Add the fried sweet potato cubes and turn off the heat.

7. After the sugar cools, it will form a frosting. Stir until all the frosting is covered with the potato wedges, and you are done.

Tips:

If you are worried about whether the potato wedges are fully cooked, use chopsticks to insert the potato wedges and pass through them easily, indicating that they are cooked.