Candied sweet potatoes(ba si hong shu )

Candied sweet potatoes

Introduction:

Production steps:

Step 1: peel the sweet potato and cut it into hob pieces. After two passes of water, remove the starch and control the dry water

Step 2: fry in oil

Step 3: the fried sweet potato is golden

Step 4: leave the bottom oil in the pot and add sugar

Step 5: add a small amount of water, keep stirring, pay attention to the oil temperature should not be high

Step 6: start bubbling

Step 7: the bubbles get bigger and the color turns white

Step 8: bubbles begin to decrease and the color turns yellow

Step 9: slowly thicken, sticky

Step 10: then you can add fried sweet potato, oil temperature must be low, otherwise it will scorch, stir fry quickly

Step 11: eat with a bowl of cold water, the bottom of the plate to remember to wipe oil, to prevent occupy the bottom of the plate

Materials required:

Sweet potato: right amount

Sugar: right amount

Peanut oil: right amount

Water: moderate

Note: the ratio of sugar to water is generally 3:1

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet

Chinese PinYin : Ba Si Hong Shu