Ingredients: one sweet potato, proper amount of dry starch, 20g of white sesame, 20g of black sesame, proper amount of edible oil, proper amount of sugar and a little water starch.

Exercise:

1 First we have to peel a white sweet potato. Sweet potato has less water, so it won't dry when fried and tastes sweeter.

2. Cut the sweet potato into thick slices, then dice it, put it in a pot, sprinkle with dry starch, and stir for a few times to make the sweet potato evenly coated with starch. The sweet potato fried in this way is more crisp.

3. Prepare 20g of white sesame and 20g of black sesame, and mix them evenly for later use.

After all the ingredients are ready, we start to fry sweet potatoes and burn oil in the pot. Try the oil temperature with sweet potato first. There will be dense bubbles around the sweet potato, and the oil temperature will be fine, about 150 degrees.

5. We put the sweet potatoes into the pot in turn and fry them on low heat for 3 minutes. The sweet potato is shaped, and when the surface is slightly burnt, the pot is taken out, and the residual temperature is used to keep turning. Let the heat slowly enter the sweet potato. Fried sweet potato. The oil temperature is too high, the surface is easy to paste, and the inside is not ripe.

6. After the temperature drops, put the pot on the tempering and fry for another 30 seconds. Fry the sweet potato until golden brown, take out and control the oil.

7. Then we fry a little syrup, add a little water to the pot, add half a spoonful of sugar, and keep stirring. After all the sugar is melted, add a little water starch and stir well. When the syrup turns Huang Shi, pour the fried sweet potato into the pot, stir-fry it quickly and evenly, so that the syrup is evenly wrapped on the surface of the sweet potato. Then pour it into the pot with sesame seeds while it is hot, stir-fry the pot and mix well, so that the sesame seeds are evenly wrapped on the surface of the sweet potato.

Cooking skills:

1, the best choice is sweet potato, which has less moisture and sweet taste, and will not dry up after frying, and the finished product is more beautiful.

2. Fried sweet potatoes should always be on fire. When the oil temperature rises too fast, it is easy to explode on the surface and undercooked inside.

Sesame must be wrapped hot, and it won't stick when it is cold.