Ingredients: 65438 purple sweet potatoes+0,8 mesh dough pieces. Accessories: two spoonfuls of cream. Seasoning: a spoonful of sugar. Practice: 1, steam the purple potato with skin for about 20 minutes, then take it out and peel it. 2. Add sugar and cream, crush the purple potato and saccharify it with the remaining temperature. 3. Take 8 nets, cover them with clean wet towels, roll them twice, and then roll them back into a cylindrical hot oil pan. When the oil temperature reaches 70% heat, put the rolled cylindrical seal into the oil pan for frying. When the skin hardens, you can take out the oil and drain it (it is still white at this time), or you can turn it into golden yellow for a long time (wordy sentence: at first I was fried into golden yellow, but later I found it unnecessary, and white was just as crisp. If there is more oil, you can probably throw it into the pot. ) 1. moisturizing step: after the first dough is softened, turn it over with a towel, so that the moisture in the towel can be soaked in the filling after the dough is softened, which can generally save time and effort. 2. If you can't buy net-shaped dough, the method of kneading dough is: flour: rice flour = 3: 1, add a little salt to make a thin paste, put it in a fresh-keeping bag, hold the fresh-keeping bag tightly, poke a corner of the fresh-keeping bag with a needle, and then squeeze it into a heated rice cooker or non-stick pan until it dries.

Technology: frying

Taste: milk fragrance

Time:

Heat: Lower heat.

Composition:

1 purple potato, 8 pieces of dough, 2 tablespoons of whipped cream and 1 spoon of sugar.

Cooking steps:

1. Steamed purple potato with skin for about 20 minutes, and then removed and peeled.

2. Add sugar and cream, crush the purple potato, and saccharify with the remaining temperature.

3. Take 8 nets, cover them with clean wet towels, roll them twice, then fold both sides and roll them into a tube.

4. Heat the oil pan. When the oil temperature reaches 70% heat, put the rolled cylindrical seal into the oil pan for frying. When the skin hardens, you can take out the oil and drain it (it is still white at this time), or you can turn it golden for a long time (wordy: I fried it golden at first, but later I found it unnecessary, and white looks better and is just as crisp. If there is more oil, it is estimated that you can throw it in and out of the pot.

Cooking tips:

Moisturizing step: after the first dough is softened, turn the dough over with a towel, so that the water in the towel can be involved in the filling after the dough is softened to moisten the next dough, which can generally save time and effort.

If you can't buy clean dough, add a small amount of salt according to the ratio of flour: rice flour = 3: 1 and put it in a fresh-keeping bag to make dough. Hold the bag tightly, poke it in the corner of the fresh-keeping bag with a needle, then squeeze it into a heated rice cooker or non-stick pan, and take it out after it dries.