Purple potato balls(zi shu qiu )

Purple potato balls

Introduction:

"It's best to make and eat the purple potato balls now. If there are not many people in the family, you can freeze them in the refrigerator and fry them when you eat them. You can fry them as much as you want. You can also fry them until they are seven years old and freeze them. You can take them out and fry them again when you eat them."

Production steps:

Step 1: slice the purple potato and steam it in the steamer.

Step 2: while hot pressed into mud that is purple potato mud, and then weigh 150 grams, more can be reserved for other purposes.

Step 3: mix sugar with water until dissolved.

Step 4: put the baking powder, glutinous rice powder and sweet potato powder into the basin, then put the sugar water in Figure 3 and purple sweet potato paste. If there is no sweet potato flour, add the same amount of glutinous rice flour

Step 5: knead and mix until the dough is soft.

Step 6: rub the dough into long strips, and then cut into small dough.

Step 7: round the dough by hand.

Step 8: take the oil pan, heat it to 60% heat, put in the purple potato balls, fry them over low heat until they float quickly, and press them gently with a shovel for 3 to 4 times to make them swell.

Step 9: deep fry until the surface is dark, remove and drain the oil.

Materials required:

Glutinous rice flour: 120g

Sweet potato powder: 40g

Purple sweet potato paste: 150g

Baking powder: 3 G

Sugar: 50g

Water: 100g

Note: purple potato ball under the pot, to gently push with a shovel, to avoid adhesion and sticky pot bottom.

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Qiu