One, materials: 50 pounds of sweet potatoes (sweet potatoes in the cellar to the end of the year will be sweeter, higher sugar), malt 5 pounds (winter in the northern countryside is not a shortage of malt), 0.5 pounds of sesame, 3 pounds of flour, gauze a small eye funnel spoon

Second, the production process:

1, sweet potatoes cleaned and cut into cubes standby, malt washed and crushed with a garlic mortar standby, the flour is fried! Standby, sesame seeds fried standby

2, a large pot with water (water than sweet potatoes always more than double) and then add sweet potato pieces, ignite the pot! Specifically how long to cook did not count, but until the sweet potatoes with chopsticks gently inserted into it until the addition of mashed malt, stirring, easy to asphalt, with a slotted spoon to the sweet potatoes as well as crushed pieces of fish finished, put on a flat plate in the cold, the rest of the sweet potato water to stay in the pot, wrapped in saran wrap fished out of the sweet potato blocks to squeeze out the juice of the sweet potatoes that are still there and then poured into the pot of juice, the sweet potato residue to feed the pigs

3, turn on the fire, the pan of the sweet potato water slowly collect juice, to keep stirring, to prevent the sugar sticking to the pot with a paste, until the juice is thick and shiny on it

4, start stacking sugar, put a little cooked flour on the bottom of the board, scoop a large spoonful of sweet potato sugar (not hot) put on the board with a rolling pin (smeared with oil) to roll out the point of thinness, sprinkle cooked sesame seeds, in the rolling a little bit (so that sesame seeds can get into the sugar), and then sprinkle cooked flour, rolled up, cut a piece of a piece, start making shapes (cut good) The first thing you need to do is to cut a piece and start to make a shape (it's okay if you cut it and don't move it)