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Rapid Processing of Sweet Potato Dried

Rapid Processing of Sweet Potato Dried

Introduction

“Sweet potato dried is one of the good snacks. Make it clean and hygienic. This method can be eaten in two days in good weather.”

Materials

Main material

Material Quantity
sweet potato Some

accessories

Material Quantity
water Appropriate amount

Characteristics

Property
Flavor Sweet smell
Technology Other
time consuming several days
difficulty simple

Steps

step 1:

Don’t rush to make sweet potatoes when you buy them. Put them in a cool and dry place for a week or so to make them sweeter.It is necessary to turn over the sweet potatoes in order to prevent the rotting and deterioration of the sweet potatoes touching the ground for a long time.Do not put sweet potatoes in plastic bags.The best way is to lay a layer of newspaper or kitchen paper.The best time to make sweet potatoes is when the surface of the potatoes is wilting.Wash, peel and slice sweet potatoes.The thickness of the tablet is 0.5 cm.Then steamed for 6 to 8 minutes.

step 1

step 2:

Steam well and then pour into the bamboo woven pan. Don’t rush to turn it over. Leave it in a ventilated and sunny place for an hour before setting it up.Form a uniform, flat structure.Turn it over in two or three hours.

step 2

step 3:

Basically, you can eat it in about two days. Immediately, you can eat it in a small bag. The rest are stored in a refrigerator after the small bag. You can eat whatever you like.

step 3

Tips

This method differs from the traditional method in that it is fast.The time of steaming and drying was shortened.There’s another way to change it. It’s suitable for friends in the north. Steam it before going to bed at night and put it on the heater. You can eat it the next morning.If you put the heater on, you need to slice the sweet potato slices thicker, otherwise they will dry too fast and be easy to bite.Sweet potato chips must not be steamed too ripe, too ripe will be broken.When a piece of water about 5 mm is boiled, 6 to 8 minutes is enough.

Info