Ingredients: 2 and a half cups of sweet potato powder, 2 pieces of sugar 1 kg, a little salad oil, 4 cups of cold boiled water, boiled water 1 cup.

working methods

1. Pour 1/3 disaccharide and 1/4 cups of cold boiled water into the pot to completely wet disaccharide, then boil it with strong fire until the sugar melts and turns dark golden yellow, and shake the pot to make the sugar color uniform.

2. Then turn off the fire, pour in 2+ 1/4 cups of cold boiled water and the remaining two grains of sugar, simmer for 25-30 minutes until the sugar is completely dissolved, then turn off the fire and let it cool to finish the molasses paste.

3. Take a container, pour 2 cups of sweet potato powder and 1 cup of cold boiled water and mix well, then quickly pour boiled water and stir into fine powder slurry for later use.

4. Take another container, pour half a cup of sweet potato powder and half a cup of cold boiled water into the powder water, then slowly pour it into the fine powder slurry, and dilute it until the powder slurry can flow in pieces for later use.

5. Then take a Potter bottle, cut off the narrow mouth of the upper section, then tie four holes from the bottom with hot iron scissors to form a mold, then put the mold into a deep bowl, and then pour the powder slurry for later use.

6. Boil a pot of water, first add a little salad oil, then move the mold and bowl to the height of about 1 cm above the water surface, then take the bowl away, let the vermicelli flow into the boiling water one by one and cook until it floats, then take it out and put it into cold boiling water to cool and drain, and complete the handmade vermicelli.

7. Add appropriate amount of caramel honey and crushed ice when eating.

Chef reminds:

* Burned molasses should be stored at room temperature, not in the refrigerator, so as to avoid syrup crystals returning to sand.

* Don't stir caramel during cooking, so as to prevent air from entering to crystallize the syrup back to sand, but shake the pan to make the sugar color uniform.

* The container for making vermicelli must be clean and oil-free.

* When making fine powder slurry, if the slurry is invalid, you can heat it slightly from the water.

* If the vermicelli is not eaten immediately after cooling, it should be stored in a bag to avoid drying, but it should not be placed in the refrigerator to harden the taste. It can be stored at room temperature for about 2 days.

Steamed sweet potatoes with flour.

Soft noodles are sweet.

material

Three sweet potatoes, preferably sweet and soft, spiced steamed meat powder 100g, two shallots, one teaspoon of salt, one teaspoon of soy sauce, one teaspoon of chicken essence and a few drops of sesame oil.

working methods

Peel and wash the sweet potato, and then cut it into pieces of appropriate size.

Evenly sprinkle the steamed meat powder on the sweet potato, then add the above seasonings in turn, add a little water, stir the sweet potato and steamed meat powder evenly, let the steamed meat powder evenly wrap the sweet potato, and finally sprinkle a little water on the surface.

After the steamer is started, add the sweet potato and steam for about 30 minutes. Finally, sprinkle a little chopped green onion when you leave the steamer.

Tips:

Be sure to sprinkle water on the surface when serving, otherwise it will not affect the taste, and the steaming time should not be too long.

Chicken balls with potato flour

material

Sweet potato powder, half chicken (braised pork products are also acceptable), ginger slices, garlic, onion, chicken essence and salt.

working methods

1. Wash the chicken (don't blanch it) and put a little oil in the pot (the chicken sticks to the pot). Add chicken pieces and stir-fry until the oil is dry. Add shredded ginger and garlic and stir-fry until fragrant.

2. Stir-fry the soy sauce, add salt and water.

3. The sweet potato powder, salt and chicken essence are put in a container, and the water is boiled (very boiled water) until it is slowly stirred with chopsticks. Better know that the powder is not dry and there is no water. Stir evenly, and stir evenly by hand;

4. Don't boil chicken water in the pot. There seems to be a bowl, and a flat circle is attached along the edge of the pot. After pasting, pour the oil along the edge of the steamed stuffed bun to avoid sticking to the pot.

5. Cover and cook over low heat (without adding water). Pour the chicken soup into the pot and put the spoon on the dough.

6. Put the chicken on a plate when you start the pot, then fry the chicken essence and onion in the pot and turn off the heat.

You can make your own vermicelli. Bean jelly, let me show you a picture and see what I made myself. I bought my own purple potato and then made it into sweet potato powder, and then processed it into vermicelli.