Candied Sweet Potatoes
1.
Peel and wash the sweet potatoes, and prepare the sugar. The sweet potato is sweeter than the red heart
2.
Sweet potato cut into hob pieces
3.
Pour the frying oil into the pan and heat it to 40-50% hot and fry the sweet potatoes. During this time, the spoon is pushed to prevent the bottom from being fried. Fry the sweet potato until the shell is golden and slightly hard. It can be easily pierced through with chopsticks.
4.
Take out the oil control
5.
Pour out the frying oil, clean the pot, add a little vegetable oil, put in sugar, stir it clockwise with a spoon, and stir-fry on medium and small fire (preparation: grease the plate, prevent sticking)
6.
Stir-fry until the sugar is completely melted and gradually darken in color, and immediately leave the fire as soon as a small bubbling occurs (the bubbling picture is not captured, it is too late)
7.
Pour in the fried sweet potatoes and stir well before serving. A bowl of cold white boiled and served on the table for dipping
Tips:
Tips for Mom:
1 The key to toasting sweet potatoes is two steps: frying and frying with sugar
2 Stir-fry the sugar until it is completely melted, then remove from the heat as soon as a small bubble pops. It is too early to pull out the silk, and the sugar is bitter too late.
3 Plates with sweet potatoes must be greased in advance to prevent staining
4 The sweet potatoes are served with the cold white boiled potatoes. They are dipped and eaten when they are hot. They are very crispy and not hot