Dried sweet potatoes are common snacks in rural areas. Of course, many people have gradually introduced it into cities. There are many drying methods of dried sweet potatoes, and the drying taste varies from person to person, but the technology is similar, but there are slight differences in material selection and technology. Here is a simple and feasible method of drying sweet potato.

There are two kinds of dried sweet potatoes, one is white skin and the other is red skin and red heart. White skin and white heart, dry should be softer and sweeter; Red skin and red heart have more starch.

First, let's take a look at the one with white skin and white heart. White-skinned sweet potatoes can be dried first, dried in some water and then washed and peeled. After cooking, put the peeled sweet potato into the pot and add appropriate amount of water (generally not more than two knuckles of sweet potato) to cook. After cooking, cook for about ten minutes. After cooking, cut the sweet potato into long strips, spread them flat on the drying net made of bamboo sticks, and dry them for about three days (sunny days). At this time, the dried sweet potato is slightly translucent, soft to the touch and sweet in taste. Put it away and seal it up.

The second is sweet potato with red hearts. This kind of starch is more, and the previous process is basically the same. Boil it in a pot after peeling, but it is recommended to cut it smaller when cutting into pieces. Sweet potatoes with red skins and hearts are slightly harder and more chewy. Pay attention to keep the integrity of sweet potato slices when planing, and plane (cut) on the chopping block with a sharp knife if necessary. Dry sweet potatoes should be sealed and stored in a dry place.