Hawthorn is sweet potato, also known as sweet potato, is delicious in winter, grilled and eaten, porridge is very delicious. Deep-fried sweet potato round, with a fragrant, soft-smelling taste, sweet and chewy, is also a memorable New Year's delicious. This side is learned from the mother, unlike many of the sweet potato bowls, mainly with glutinous rice flour and ordinary flour in it. That is to say, the general formula is simply using glutinous rice flour and sweet potato puree, the viscosity is too big, and the shape and taste are too soft. The addition of flour is to increase chewing and to make it easier to shape. We like this taste from our family.
Slice the sweet potato and steam on the steamer for 20 minutes. There will be a small amount of water overflowing, the water can be drained, leaving only sweet potato puree.
Take out, use a spoon to grind it into a mud, and press it directly into the mud without adding water. If you add water, the powder on the back will be much more, and the taste of the dough will be worse! It is not recommended to use a cooking machine.
Pour glutinous rice flour and regular flour, and sugar into the sweet potato puree, and knead it into a smooth dough. As a reminder, the amount of the two types of powder may change due to the difference in water content and softness of the sweet potato. You can reserve the powder or add it as appropriate. The basis is that if you like soft palate, add more glutinous rice flour. If you like chewy taste, increase the amount of flour. However, the amount of flour must be less than the amount of glutinous rice flour.
Take 10 grams, the shape of the silkworm cocoon. When you get it, you may stick your hands and apply some dry powder to your hand to prevent sticking.
Open the pot and open the fire, pour 500 grams of oil, see the oil slightly rippled, you can put the round into it, inexperienced pro, you can take a round and try it, throw it into the picture, you can.
Put in a good round and turn it evenly with chopsticks or colander. The amount of oil I use is not big, the pot is not big, about 2 to 3 pots can be good.
Boil until golden brown, and use the colander to control the oil. The whole process uses medium-high fire, or medium-fire, in short, the hot taste is good, but the fire is too big, and it is easy to be uncooked in the skin, so adjust the heat according to the oil temperature of the churn.
Come to an internal map.
Fried dumplings, hot taste the best, but can not be greedy, after all, sweet potatoes eat more will accumulate food, causing indigestion, plus fried food, but can not be greedy. Can not eat the sweet potato round, spread out in the basket, try not to squeeze, the next day, cool, the skin will slightly wrinkle, the taste is also harder, can be heated in a meager furnace for ten seconds, taste It will be soft again.
Already an overnight plate of sweet potato, slightly wrinkled, but still very attractive in the sun ????
Let’s take a look at the video.
Of course, you can also make a round ball and see if you just get it out, it’s tempting.
1. The amount of sweet potato can be adjusted according to the size. It is not recommended to fry too much at one time, and half of it can be done. It’s just that the family likes to eat, and the bombing is once, so I do enough every time. ????2. The role of glutinous rice flour and flour is soft and glutinous, respectively. If you like soft glutinous rice, you can increase the amount of glutinous rice flour. If you like chewy, firm, you can increase the amount of flour. It is recommended to adjust the ratio up to 20 grams. The amount of glutinous rice flour should be greater than the amount of flour. 3. The temperature and heat of frying should be paid attention to, because the round itself is small and easy to cook, and the firepower is too high. 4. The fried rice is very delicious, remind you not to greedy! Especially for children, don't give him more. Small children should also pay attention not to get stuck in the throat, after all, glutinous rice flour has viscosity.