It's the first time to eat, so delicious that I cry. The skin is crisp, the inside is soft and waxy, and there are those small meatballs that can't stop eating. Now they are as delicious as bursting, which is much healthier than cream or something.

Step 1

After buying sweet potatoes, clean them, peel them with a peeler, cut them into pieces, and steam them in a pot.

Second step

After steaming, the sweet potato is already soft and rotten. When we steam sweet potatoes, we may steam out some water. After we pour the water out of the plate, mash the sweet potatoes as carefully as possible, so that the taste will be more delicate.

Third step

Then add about 200 grams of flour to the sweet potato. I suggest you add it twice, because adding it once may not stir, and then add 1 tablespoon sugar. If the sweet potato is sweet, don't add it. It depends on your personal taste. Then mix the sweet potato paste and glutinous rice flour evenly with chopsticks.

Fourth step

Add the remaining glutinous rice flour and stir well again. It looks wiser this time.

Step five

Knead the stirred dough into a smooth, soft but non-sticky dough.

Step 6

Divide the dough into equal balls.

Step 7

When the oil temperature is 60% hot, fry meatballs in the pot. Be careful when frying meatballs. When the surfaces solidify, turn them into small fires. Pay attention to stir gently with chopsticks when frying, so that the meatballs will not stick together. Stir-fry until the oil temperature is set, then take it out and stir-fry.

Step 8

When the surface color of meatballs is slightly darker, they can be taken out of the pot. At this time, the meatballs are crispy outside and tender inside.

The hardness of dough is not very strict. Dough is softer, meatballs taste more delicate and soft, but they will shrink after cooling. The dough with a little hardness is also soft and waxy after frying. After cooling, the shape is still round and does not deform, but it will be harder to eat.