Purple potato, taro, sugar and onion.

Exercise:

1, peeled purple potato and taro and cut into thick strips;

2. Heat a pan to pour oil, take out the onion after the oil, stir-fry the purple potato and taro in a semi-cooked way and take it out;

3. Pour the oil out of the pot, add a little water, pour in the sugar, cook the sugar with a small torch until white bubbles appear, turn the fried purple potato and taro into the pot with a small torch to stop the fire, and keep turning with a spoon. 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. . . . .

Sweet-Fansha taro and purple potato ~

(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. )

The same is true for making sweet potato yam.