“The skin is crisp, the inside is soft and waxy, sweet and delicious.”“
|sweet potato||Appropriate amount|
|Glutinous rice flour||Appropriate amount|
|time consuming||Twenty minutes|
Cool sweet potato chips in moderation, peel off.
Sugar in moderation.
Grab well with your hands.
Appropriate amount of glutinous rice flour.
And a little hard dough.
Put some oil on your hands, take some sweet potato glutinous rice dough and knead it into a ball.
The oil in the pan is 50% hot, sweet potatoes and glutinous rice balls are put in and fried in medium and small heat.
Use chopsticks to move one by one to prevent sticking to the bottom of the pan.
Deep-fry until golden yellow and fish for oil control.
Sweet potato sticky rice balls should not be put in too low oil temperature, nor too hot.Too small sticky pan bottom, too big paste endogenous.