1 How to eat, wash the sweet potato, peel it, steam it and press it into mud for later use; Add cream cheese to the sweet potato paste and mix well, then add 200 grams of glutinous rice flour and appropriate amount of sugar; Mix sweet potato paste with glutinous rice flour and sugar, stir-fry a small piece with chopsticks, and put it in an oil pan for frying; When the oil temperature is about 70%, add sweet potato balls, fry until golden brown, and immediately remove the oil control.
How to eat 2. Peel, clean and cut sweet potatoes, put them in a steamer and take them out. Mix sweet potato blocks, white rice and fine sugar together, and stir evenly with a bread scraper to make a paste. Then add sweet potato powder and mix well to form dough. Cut the dough into small dough about 2 cm, knead it into a ball by hand, and cook it in a boiling pot.
How to eat 3. Peel the sweet potato and steam it in a pot until it is kneaded into a paste. Add sugar and flour according to personal taste. Stir by hand. Put oil in the pan and heat it. Burn it until it's almost cooked. Squeeze 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 golden brown and take them out. Sprinkle sesame seeds while they are hot.
How to eat? Washing sweet potato, removing head and tail, steaming in a steamer, and peeling sweet potato; Mash into sweet potato paste, add sugar and stir together; Add flour and mix well; Pour the 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 into a circle, rub it back and forth with both hands alternately, and then put it in a pot and fry it over low heat; Turn meatballs; When the meatballs are fried to golden brown, you can turn off the fire and fry them in hot oil for two to three minutes, and then you can go out of the pot.
How to eat 5. Ingredients: sweet potato paste100g, white rice100g, roasted walnut 20g, shredded seaweed, dipping sauce: 36g, glutinous rice 36g, fine sugar 6g, fine sugar10g, and a little salt. Practice: 1. Take a pot, put all the dipping sauces into a bowl, mix and cook well, and set aside. 2. Take a bowl, put the white rice into the bowl, add all seasonings and mash it until it is slightly sticky. 3. Add sweet potato paste and stir well. Chop walnuts, add them and stir well. 4. Knead the sweet potato paste of method 3 into the shape of small balls, and string the three together with bamboo sticks for later use.