Pour the sweet potato powder into a basin and pour it into boiling water.

Second step

Stir quickly with chopsticks while drinking boiled water. After a little stirring, add the sweet potato powder paste for ten minutes to make the powder fully absorb water. There are many coarse particles in sweet potato starch, and the dissolution speed is slow, so don't worry.

Third step

In order to make the taste better, you can let the batter stand and sieve it, and crush the coarse particles thoroughly with a spoon.

Fourth step

This is sieved sweet potato paste, which is very delicate. You can start doing it next class.

Step five

Add chopped green onion and salt into the sweet potato paste and stir well.

Step 6

Add 4 eggs, the eggs should be added according to the amount of sweet potato powder, and the taste of two eggs is the best according to 100 g sweet potato powder. Fully stir and blend the refined eggs and sweet potato paste.

Step 7

Pour a little oil into the pot, heat it, turn to medium heat, pour the prepared sweet potato paste into the pot, slowly turn the pot so that the batter completely covers the bottom of the pot, and fry the bottom of the cake until it is solidified. A slightly thinner batter will be easier to cook.

Step 8

Shake the pan and the cake will slide naturally, indicating that the bottom has been completely solidified, turned over and fried on both sides. The remaining paste is fried in turn.

Step 9

Take out the fried sweet potato skin and cut it into small pieces to facilitate the entrance. The fried sweet potato skin won't go bad in the refrigerator for two or three days. You can make more at a time and save it. )

Step 10

Ginger and garlic are minced, and green and red peppers are cut into circles.

Step 1 1

Put oil in the pot, heat it, pour the minced ginger and garlic into the pot, and stir-fry until fragrant.

Step 12

Stir-fry the green peppers until they are slightly soft. Season with salt to make green pepper and red pepper more tasty.

Step 13

Pour in a spoonful of soy sauce to color.

Step 14

Pour the sweet potato vermicelli into the pot, stir well and take it out.

Finished map of spicy sweet potato skin

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Cooking tips

There are a lot of coarse particles in sweet potato starch, which is not easy to dissolve. It is best to prepare in advance. The longer the standing time after pouring water, the better the dissolution. If you can let it stand for one night, basically you don't need to sieve it.

The concentration of sweet potato powder is adjusted according to your own preferences. The paste is slightly thinner, and the fried cake tastes softer and softer. If it is thicker, the taste will be stronger and it will be easier to preserve. You can catch it once.