How to eat 1, clean the sweet potato, remove the skin, steam it and press it into mud for later use; Add smooth cream cheese to the sweet potato paste and mix well, then add 200 grams of glutinous rice flour and appropriate amount of sugar; Mix the sweet potato paste with glutinous rice flour and sugar, stir up a small piece with chopsticks and fry it in the oil pan; When the oil temperature is about 70%, put in the sweet potato balls, fry them until golden brown, and remove them immediately to control the oil.

How to eat 2. After peeling, washing and cutting sweet potatoes, put them in a steamer and take them out. Mix the sweet potato pieces, white rice and fine sugar together, and mix well with a bread scraper to make a paste. Then add the sweet potato powder and mix well to get the dough. Cut the dough into small dough about 2 cm in size, knead it into round balls by hand, put it in a boiling pot and cook it.

How to eat 3. Peel the sweet potato and steam it in the pot until it is kneaded into mud. Add white sugar and flour according to personal taste. Stir by hand. Put oil in the pot and heat it. Burn it until it's nearly done. Squeeze the meatballs from the tiger's mouth, and the size is according to your own requirements. (If you can't squeeze the meatballs out of the tiger's mouth, you can also use a stainless steel spoon. But remember to put a bowl of water next to it to avoid sticking. Fry the meatballs until they are golden brown and take them out. Sprinkle sesame seeds while it is hot.

How to eat 4. Wash the sweet potatoes, remove the head and tail, and put them in a steamer to steam and peel the sweet potatoes; Mash into sweet potato paste, add sugar and stir together; Add flour and mix well; Pour vegetable oil into the pot. When the oil is heated to 50%, take a proper amount of sweet potato paste in the palm with a small spoon, gently knead it round, knead it back and forth alternately with both hands, then put it into the pot and fry it over low heat; Turn the meatballs; When the meatballs are fried to golden brown, you can turn off the heat, and then use the temperature of hot oil to fry for two to three minutes before you can take out the pot.

How to eat 5. Ingredients: sweet potato paste100g, white rice100g, roasted walnut 20g, moderate amount of seaweed shreds, dipping sauce: 36g, glutinous rice 36g, fine sugar 6g, soy sauce1. Practice: 1. Take a pot, put all the sauce-dipped materials into a bowl and cook them evenly for later use. 2. Take a bowl, put the white rice into the bowl, add all the seasonings and mash it until it is slightly sticky. 3. Add the sweet potato paste and mix well. Chop the walnuts, add them and mix well. 4. Knead the sweet potato paste of the method 3 into the shape of small balls, and string the three with bamboo skewers for later use.