food and efficacy: dessert/snack constipation cookbook youth cookbook anti-aging cookbook anti-cancer cookbook taste: sweet technology: other materials for making preserved sweet potato: ingredients: 5g of sweet potato seasoning: 1g of honey, 2g of sugar to teach you how to make preserved sweet potato, and how to make it delicious. 1. Wash ripe, plump, pest-free and undamaged fresh sweet potatoes, peel them and cut them into strips with a width of 2 cm. After washing the surface starch with cold water, wash it with .16% sulfurous acid solution to make it white, put it in a basket, and put it in clean water to wash away the residual sulfurous acid solution. 2. Boil sugar and water together to make 35% sugar water. Put the potato pieces into the pot and boil them with the sugar solution. At the same time, mix 2% bee, 4g citric acid, sulfurous acid and other solutions, and pour them on the cooked potato pieces for three or four times. When the sweet potato is ripe to 8%, turn off the fire, pour the potato pieces and sugar solution into the tank and keep soaking for 8 hours. 3. Finally, take it out, drain it and bake it in a 5-degree oven. When the water content is reduced to 18-2%, it is the finished sweet potato preserved.

Tips for making preserved sweet potato: Citric acid is fermented from starch and sugar, and is used as an acidulant in food processing. Tip: Sweet potato: Sweet potato should not be eaten with persimmon, tomato, liquor, crab and banana. Sweet potato and persimmon should not be eaten at the same time in a short time. If the amount of food is large, it should be at least five hours apart. If eaten at the same time, the sugar in sweet potato will ferment in the stomach, which will increase the secretion of gastric acid and precipitate with tannin and pectin in persimmon, resulting in a lump. When the amount is serious, it can cause gastrointestinal bleeding or gastric ulcer.