Frosted Potato Wedges

Frosted Potato Wedges

1. Peel a piece of red sweet potato.

2. Cut into potato wedges and mix with cornstarch.

3. Mix well.

4. Heat an appropriate amount of oil in the pot to 50% heat.

5. Put potato wedges in.

6. Fry until golden and remove the oil control.

7. Half a spoon of water in a non-stick wok.

8. 3 spoons of sugar.

9. Cook until the water vapor evaporates and dense fish-eye bubbles appear at the bottom of the pot. Turn off the fire.

10. Pour the potato wedges and turn them so that the potato wedges are evenly covered with sugar liquid. Continue to stir fry.

11. Slowly cool, the sugar liquid on the potato wedges condenses into frosting, and the potato wedges are evenly covered.

12. Finished product.

13. Finished product.

Tips:

It's hotter, it's better to refrigerate. Keep refrigerated. If you leave it outside for a long time, the frosting will melt.