1. Peel potatoes and slice them. Mix egg whites and wet starch, and stir well to make a paste. Roll the potato pieces with a thin layer of flour, then put them into the paste and mix well.
2. Put the wok on the fire, pour in peanut oil, heat it to 70%, put the potato pieces in one by one, and fry until golden brown. Leave 15g oil in the wok, heat it to 50% with low fire, then put the white sugar into the wok, stir it with a spoon until golden brown bubbles, then quickly pour in the fried potatoes, add osmanthus sauce, then turn the wok off the fire, turn it over a few times, so that the sugar juice is evenly hung on the potatoes, and serve on a plate.
Features:
Golden color, slender drawing, crisp outside and fragrant inside.
Key:
Potato pieces should be crispy. Pay special attention to the heat. When frying sugar juice, the oil temperature should be controlled at 50% to 70% heat. If the firepower is too low, the sugar will not turn into silk, and if the firepower is too high, it will easily stick to the pot. So the operation should be very agile. When the sugar juice is stirred and fried into silk, immediately add the fried potatoes and turn them over a few times to make them stick to the sugar juice.