Ingredients: sweet potato, white sugar, glutinous rice flour, ordinary flour, white sesame, bread bran, edible oil
Specific methods:
1. Prepare some washed sweet potatoes, peel off the skin first, and then cut the sweet potatoes into pieces.
2. Next, steam the sweet potatoes in the steamer until they can be easily pierced with chopsticks.
3. Then pour it into a larger basin, press the sweet potato into mud while it is hot, add white sugar according to your taste, add more glutinous rice flour in batches, add a small amount of flour to mix, and then turn them into a slightly soft dough.
4. Sprinkle some dry flour on the chopping board, pull a small piece of dough onto the chopping board, knead it into long strips, and cut it into equal portions with a knife.
5. Then knead these small preparations into round balls, dip them in water after kneading, and then wrap them with white sesame seeds. Those who like bread bran can also wrap them with bread bran.
6. Pour more oil into the pan. Turn the heat down when the oil is 50% hot. Put the sweet potato balls one by one in the pan. At first, use the heat down, and then turn the heat up after the balls float. Finally, when the color is golden, you can control the oil and get it out.
7. Sweet potato balls are ready
Sweet potato balls are made with ordinary flour
Main material:
500g sweet potato
Sweet corn kernels 100g
Auxiliary materials:
Eggs
Appropriate amount of bread crumbs
Proper amount of flour
mixed ingredients:
Appropriate amount of corn oil
Appropriate amount of white sugar
Practice:
1. About 500g of steamed sweet potatoes are left.
2. Peel the sweet potatoes and set aside.
3. Wash corn kernels and blanch them in boiling water for 3 minutes.
4. Remove and drain.
5. Use paper towels to absorb moisture.
6. Beat sugar, flour, bread crumbs and eggs well.
7. Muddle the sweet potatoes, add white sugar and corn kernels, and mix well.
8. Roll the sweet potato mash into balls.
9. Evenly dip a layer of flour, eggs and bread crumbs.
10. Heat the pan, pour in 50% or 60% of the corn oil, and deep fry the sweet potato corn balls for 3 minutes.
11. Turn to the fire and blow until golden.
12. Just put it on the tray