Food and efficacy: Dessert/Snack Taste: Sweetness Technology: Fried sweet potato rose cake Production materials: Main ingredients: 500g sweet potato Accessories: 300g wheat flour Seasoning: 180g white sugar, 150g peanut oil Sweet potato rose cake Features: This cake is tender on the outside and tender on the inside, fresh and sweet, with a rose fragrance. Teach you how to make sweet potato rose cake, how to make sweet potato rose cake so that it is delicious. 1. Wash the sweet potatoes, steam them, peel them and press them into puree. 2. Put 250 grams of flour into a basin, pour an appropriate amount of boiling water, and stir evenly around the water. After soaking into pimples, pour it on the chopping board to cool, add 50g dry flour, and knead evenly. 3. Mix sweet potato puree and wet dough, knead into long strips and divide into small noodles. 4. Add rose sugar to each portion of the batter, wrap it into a round shape, and then flatten it into a flat round cake base. 5. Pour peanut oil into the pan, heat it to 60% heat, add the cake dough, turn over while frying, and fry until the cake dough bulges and turns light yellow in color, then it is ready to eat.

Tips for making sweet potato cakes: The peanut oil in the seasoning is used as a fried cake base, so prepare more than actual. How to make roses: 2 bright red roses, 100 grams of sugar. Tools: wooden mortar, dark bottle. 1. Select red rose petals and wash the rose petals without stamens and calyxes. (Roses bought at the flower shop are not edible, and there are edible roses in food.) Drain the excess water, or press it gently with a paper towel to dry the water; 2. Put all the rose petals and sugar into a wooden mortar, and use Mash with a stone pestle, and after about 10 minutes, mash until the sugar and petals melt into a ball, the color is bright purple, and the texture is crystal clear; 3. Put the mashed rose sugar into a colored glass bottle, package the bottle, and seal the bottle mouth, and store it in a dark and ventilated place. If you are in a hurry, you can eat it for a few days, but the more fragrant the flowers, the stronger the aroma. Use a spoon to scoop them out when eating. It is perfect for making porridge, cakes and dumplings. Tips: Sweet potatoes: Sweet potatoes should not be eaten with persimmons, tomatoes, white wine, crabs, and bananas. Sweet potatoes and persimmons should not be eaten at the same time within a short period of time. If the food is large, wait at least five hours. If eaten at the same time, the sugar in the sweet potato will ferment in the stomach, which will increase the secretion of gastric acid, and will precipitate and condense with the tannin and pectin in the persimmon to produce lumps. Serious amounts can cause gastrointestinal bleeding or gastric ulcers.

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