In winter, those ingredients that are particularly convenient to store have become particularly popular. Today, we will use two seasonal ingredients to make sweet potato balls that must be eaten in winter. They are soft and sweet, and not only children love them, but also adults love them!

The main ingredients used are sweet potatoes and carrots, and the production process is more convenient than other meatballs. Next, let's take a look at the specific methods.

1. First slice the sweet potato and steam it.

Prepare a sweet potato, peel it and cut it into even slices. The thinner it is, the easier it is to steam it. After cutting it, put it in a steamer, boil the water and put it in the steamer. Steam it for 10 minute.

10 minutes later, the sweet potato has been steamed very soft and glutinous. Take out the sweet potato and pour it into a basin, add 30 grams of white sugar, or you can quantify it according to your taste.

Then, while it is hot, stir the sweet potato with chopsticks until there are no pimples. Then add honey10g, continue stirring, and let the sweet potato honey stand and cool for later use.

After the sweet potato paste is cooled, add glutinous rice starch100g and flour 30g to increase the viscosity of the dough, and stir again until there is no dry flour, so as to form a very soft dough.

2. Prepare some auxiliary materials after dough forming.

Prepare a proper amount of chopped green onion and carrot, cut them into cubes, put them together with the dough, and mix them evenly.

Add 5 grams of vegetable oil to make the fried meatballs crisp and soft.

3. When all the ingredients are ready, start to fry meatballs.

Burn oil in the pot, and when the oil temperature rises to 50%, turn to low heat. Grab a handful of stuffing and squeeze it into balls at the tiger's mouth, dig it down with a spoon and put it in the pot (dip some water on the spoon to prevent adhesion)

In order to keep the raw and cooked meatballs consistent, always keep the fire low. After all the meatballs are put in, gently stir them with a spoon to break up the stuck ones. Turn to high fire and fry for another 2 minutes.

When the surface of the meatballs turns golden yellow, take out the oil control and put a plate casually to eat.

1. Add flour and starch to the sweet potato paste after cooling. If it is too hot, it will easily gelatinize the starch, and the fried meatballs will taste bad.

2. Keep the meatballs on low fire, and the oil temperature should not be too high, so as to avoid different colors and raw and cooked meatballs.

The fried meatballs are crisp and tender outside, and have a sweet taste, which is very suitable for daily snacks. You will definitely like this taste!