Cranberry Purple Sweet Potato Stuffing
1.
Wash the purple sweet potato and drain the water;
2.
Put it in the pot, add proper amount of water and cook;
3.
Use the time to cook the purple sweet potato to chop the dried cranberries;
4.
Peel the boiled purple sweet potato and crush it into mashed purple sweet potato;
5.
Heat the pan, pour the mashed purple potato and white sugar; cook on high heat until all the white sugar is dissolved;
6.
Add the chopped dried cranberries and stir-fry evenly;
7.
Add maltose and stir-fry evenly;
8.
Change to low heat, add salad oil, and stir-fry until dry; PS: 120 grams of salad oil is divided evenly three times, each time you need to stir-fry before adding.
Tips:
1. Start using a high fire, and after the white sugar is boiled and melted, change to a low fire;
2. The salad oil is added three times, each time it must be fried before it can be added;
3. Cranberries need to be chopped very finely, half of which is better for the cooking machine.