A sweet potato, peeled and washed, sliced first, and then cut into uniform filaments. Put it in a pot, add water, wash it clean, wash off the starch on the surface of the sweet potato, drain the water, and put it in a vegetable mixing pot.

Add two spoonfuls of custard powder to the pot and mix well by hand. Custard powder has the function of coloring and enhancing fragrance, and it can be used without it.

Then grab a proper amount of corn starch and mix it evenly, so that each sweet potato strip is covered with starch as much as possible.

Pour the cooking oil into the pot, and when the oil temperature reaches 50%, add the mixed sweet potato strips.

Turn the sweet potato strips a few times with a colander to avoid adhesion, and fry for 3 minutes. When the sweet potato strips are shaped and the skin is golden and crisp, take out the oil control.

Add half a spoonful of water to another pot, add 40g of sugar, 5g of lemon juice, 0g of tomato sauce 1g, 5g of salt1g and 5g of white vinegar, stir with a spoon, melt the seasoning, and pour in a little bright oil until the soup becomes bigger and thicker.

Pour in the fried sweet potato strips, stir fry a few times quickly, let the sweet potato strips be evenly wrapped in sugar juice, sprinkle with a little black sesame seeds, turn off the heat and plate.

Finally, sprinkle with a little chopped green onion, and this crispy honey sweet potato strip is ready. Golden in color, crisp and sweet, it is a good choice to make snacks, snacks and cookies for afternoon tea.