1, fresh sweet potato is prepared here, and it is almost 250g after peeling. Today I use yellow heart or white heart. They all taste the same, but the colors are different. Cut into small pieces.
2. Put it into a cooking machine, pour in about 800- 1000 ml of water, and make it into a delicate sweet potato juice.
3. Filter the beaten sweet potato juice with a dense filter, so that the sweet potato cake will be smooth and delicate.
Now we need to prepare a small bowl of sweet potato starch. There is no sweet potato starch, but potato and mung bean starch can also be used.
5. Find another bowl with the same size as sweet potato starch and pour in sweet potato juice with the same volume as starch. Just pour five bowls.
6. Put the prepared 5 bowls of sweet potato juice and a bowl of sweet potato starch into a large bowl. Stir the starch evenly.
7. Because I use sweet potato starch, there will be particles. Before pouring it into a clean cooking pot, I need to filter it with a dense sieve.
8. After you put it in the boiling pot, you can turn on the small fire. During this period, keep stirring with a shovel to prevent the sweet potato starch liquid from pasting the pot.
9. In this sticky, transparent and bubbling state, you can turn off the fire.
10, pouring it into a clean and high-temperature resistant mold while it is hot, and naturally cooling to form.
1 1, which can be cut into small pieces according to your own preferences after molding. At this time, we can eat cold, that is, bean jelly. Now the weather is getting colder and colder, and I prefer braising in soy sauce.
12, first heat the oil in the pot, add minced meat and stir-fry until the color turns white, then add onion, ginger and garlic until fragrant, then add a spoonful of red oil bean paste and stir-fry red oil, then add a spoonful of pepper noodles and soy sauce, and season with salt. Finally, add hot water that can't pass the minced meat and boil it.
13, boil and add the cut sweet potato cake. Turn down the heat and let the pot boil for three to four minutes. Push gently with a shovel, don't stir hard, to prevent the sweet potato cake from being smashed.
14, just before the pan, add a little starch to thicken.
15, Dangdang Dangdang, let's eat.
16, the sweet potato cake made in this way tastes smooth and delicate, and melts in the mouth. There is also a faint sweetness of fresh sweet potato, which is very good. My husband ate a whole plate by himself.