Pulled sweet potatoes, to be delicious and not sticky teeth, master the fire is the key.

Here is how to make sweet potatoes.

Ingredients: sweet potato, corn starch 60 grams, 1 egg, 40 grams of water, a small spoon of vegetable oil, 50 grams of water, 60 grams of sugar

Making Steps:

One, sweet potato a piece of about 200 grams, peel and cut into hobnail pieces.

Second, in a large bowl add an egg, then add 40 grams of water, 60 grams of cornstarch to mix, not too thin, not too thick.

Three, cut the sweet potato cubes, into the batter, stirring so that it is evenly coated with batter.

four, start a pot of oil, burning paper fifty percent hot, put the prepared sweet potato into the frying pan, frying with low heat, but can chopsticks penetrate on the good.

V. Fish out the sweet potatoes and put them on absorbent paper to drain the oil.

Sixth, start a pot, add a small spoon of vegetable oil, and then add the right amount of sugar and water, the sugar water to cook until the big bubbles, change to micro-fire, continue to slowly simmer, the process to use a spatula to keep rotating, otherwise it will be paste the pot and stick to the pot. This process must use the micro-fire, with a spatula to lift up to see if the wire, if not, but also continue to simmer, and so the sugar sauce into a light yellow color, pulling the long wire, add sweet potatoes, turn off the fire, stir evenly.

Seven, put a bowl of cold water, dipped in cool water to eat will not pull long silk. When it is completely cooled, it will not pull silk at all. Eat a piece of still sweet and crispy.

The production of sweet potatoes, to be delicious and not stained teeth, simmering sugar water is the key. Simmering should be slow fire, first from the water cannon child into the water small bubble, and then from the sugar big bubble into sugar small bubble, until the sugar juice into a thick light yellow, and then poured into the deep-fried groundnut. After pouring, keep moving the spoon and stirring to make the sugar sauce evenly coat the sweet potatoes. When plating, first coat the surface of the plate with a layer of cooking oil, or sesame oil, so that the sweet potatoes will not stick to the plate, and it is easier to clip. On the table to eat, next to put a bowl of cold water, dip to eat, so as not to stain the teeth.