Batter: oil (2 bowls), salt (1 tablespoon)
Sweet potato can be divided into red heart, yellow heart, white heart and purple heart, especially purple heart sweet potato. Purple sweet potato is a kind of healthy food, with delicate meat, sweet and waxy taste and rich in starch and cellulose. Purple sweet potatoes can be steamed, roasted, boiled or made into syrup, or cut into filaments, mixed with flour and water to make batter, and fried in oil to make cakes.
Exercise:
1/ Wash and peel sweet potatoes, cut into filaments, rinse with clear water several times, drain, add 1 tablespoon salt, and marinate for 15 minutes; Beat the eggs into a bowl and stir well for use.
2/ Mix sweet potato shreds and flour evenly, and add water while stirring for several times.
3/ Stir continuously with chopsticks until the sweet potato shreds are all bonded together, showing a thick paste, and pour in the egg mixture and stir evenly.
4/ Heat 2 bowls of oil, pour in a proper amount of sweet potato batter, spread it out, fry on medium heat until both sides are golden, drain the oil, then pour in a proper amount of batter, and fry in a pan until the batter is completely cooked.
5. Cut off the edge of the sweet potato pancake, then cut the pancake into triangles and put it on the plate, and you can start. 2. Taro buckle meat: pork belly is cut into "dominoes" after flying, and marinated with soy sauce (or southern milk sauce), sugar, liquor and soybean powder. Fried taro slices until the skin is slightly yellow, then put them in a plate one by one and steam them in a pot for one hour.
3. Taro duck: Taro cuts quickly. Cut the duck into pieces, put it in the pot without frying, fry the water dry and pick it up. Take a pot, add oil to it, add garlic (five grains), add duck meat, stir-fry until it is slightly yellow, stir-fry the taro together for a while, add white wine, sugar, soy sauce, vinegar and water (the amount of water is equal to or soaked in the pot), cover the pot, bring it to a boil with high fire and simmer for 20 to 30 minutes (be careful not to burn the taro because).
4. Fried flat fish with taro: Marinate the fish with a little salt for 20 minutes, take it out of the pan, add oil in the pan, fry the fish until it is slightly yellow, take it out, add a little oil, garlic or garlic leaves, fry the taro until cooked, then add the fried fish, add water (the amount of water has soaked the material), and cook it with medium fire (be careful not to cook) 15 to 20.
5. Taro powder is the key, and it is meaningless to use raw taro to make it, which wastes energy. Choose those big and light ones when you buy them. Taro doesn't like salt, so be careful not to have too much salt. 6. Materials: purple potato, taro, sugar and onion.
Practice: Peel purple potatoes and taro and cut them into thick strips; Heat the pan, pour the oil, take out the onion when there is too much oil, fry the purple potato and taro until half cooked, and take out; Pour the oil out of the pot, add a little water, pour in the sugar, cook the sugar with a small and medium torch until white bubbles appear, then pour the fried purple potato and taro into the pot with a small torch to stop the fire, and keep turning with a spoon to wrap the purple potato and taro. After turning over and cooling, the syrup will turn into a layer of white cotton sand.
Fansha dessert should be eaten while it is hot. It is sweet, powdery and delicious. ...
(Tip: Fried purple potatoes and taro taste better when onions are oiled; If you like the taste of coarse sand on the outside, boil the sugar a little. You can't be greedy when you are delicious, but enough is enough. )