Anti-sand Sweet Potato

Anti-sand Sweet Potato

1. Peel and wash the sweet potatoes.

2. Cut off the corners on both sides of the doubling, and then cut them into strips of similar size.

3. Pour an appropriate amount of peanut oil into a non-stick wok, heat to 8 minutes, and pour in the cut sweet potatoes.

4. Fry until the sweet potatoes are golden brown and ripe, and remove with a sieve bucket to control the excess oil.

5. Pour half a bowl of water in the wok, pour 200 grams of sugar, simmer until it boils, turn to a low heat, and continue to fry until the small bubbles become large bubbles and the syrup is thick.

6. Pour in the drained sweet potatoes, stir fry until all the sweet potatoes stick to the syrup, turn off the heat, and then start to stir fry until the syrup slowly turns into frosting, all sticking to the sweet potatoes, in order to make the syrup more Quickly solidify, you can use a fan to dry it.

7. You're done... Just put it on the plate and serve it out.

Tips:

1. The sweet potatoes are cut into similar sizes just to make them look better, so you can cut them as you wish.
2. White sugar must be stir-fried on low heat to avoid burning, otherwise it will have a bitter taste.