The practice of anti-sand sweet potatoes consists of two main steps.

The first is frying, which means that the sweet potatoes should be cooked and fried thoroughly until they are charred on the outside and tender on the inside.

Although Xu Zhuo has no relevant skills, he is no stranger to fried things.

And now a group of chefs in Xujia Restaurant, casually pull someone to let them check the heat, and they will not let the fried step overturn.

In addition to frying, all that's left is fried sugar.

This step is actually exactly the same as the sugar used for stir-fried hawthorn, which is also to coat the sweet potatoes with a layer of frosting.

It's just a different name.

For Xu, this step is really simple.

He can make sugar-fried hawthorn, and anti-sand sweet potatoes are not a problem.

He took the peeled sweet potato and began to cut it into pieces.

Cut the sweet potatoes into cubes and cut them into long strips that look like fries.

This is not only convenient to eat, but also easy to fry through.

However, Boss Xu does not plan to take the usual path.

Because he thinks that the appearance of cutting sweet potatoes into fries is a bit cheap.

No matter how you look at it, it looks like French fries bought from a fast food restaurant, and it is not at all classy.

I finally did it once, and I had to impress everyone.

After all, the character is maintained.

Therefore, this time the anti-sand sweet potato, he is ready to do a little high-end.

What is high-end?

To put it bluntly, it is made to look like it can't be eaten.

Actually, it's also very easy to do.

Cut the sweet potato into square cubes with a side length of two centimeters, and the resulting sweet potato will become very beautiful.

It's not that this kind of square looks good, it's mainly that such a square is easier to pose.

The high-end styling will not only increase the appetite, but also give the impression of being tall.

Regardless of whether it is Chinese food or Western food, the price of a four-square dish is relatively high.

For example, dishes such as the dense sauce fire recipe of Zhejiang cuisine, Dongpo meat, and the tofu box of Shandong cuisine are all very standard square shapes.

Will this shape taste better?

No!

Yes, it will be more expensive.

Sweet potatoes can only be maximized by cutting them into fries, and once they are cut into cubes, the utilization rate is greatly reduced.

But it doesn't matter, it's not a Sifangkan warehouse anyway, and you don't have to pay for the ingredients to purchase.

To practice, you have to use other people's ingredients to practice.

In this way, even if it is ruined, it will not be distressed.

Since becoming the master of the house, I have become more and more able to live a good life.

......

Xu Zhuo soaked the cut sweet potato chunks in water, which not only removed the starch from the sweet potato chunks, but also made the fried sweet potato chunks more crispy.

It can also prevent the oxidation and discoloration of sweet potato chunks, which will affect the final color.

He took five or six more sweet potatoes from the warehouse, peeled them and cut them into pieces in turn.

After soaking in water and washing several times, set up an oil pan, pour in peanut oil, and start frying.

When frying sweet potatoes, the oil temperature should not be too high, because such sweet potato chunks are too large, and the oil temperature is too high to fry thoroughly.

If you cut it into fries, fry it in hot oil until golden brown, and the inside will be just right to fry through.

But if you are square, you have to put the sweet potatoes in the pan.

This will ensure that the sweet potatoes are fried softly and thoroughly.

In addition, if you use warm oil, the color of the sweet potato wedges is lighter.

In terms of color, it will give people a sense of luxury.

Unconsciously, it is associated with ingredients such as condensed milk and butter.

Since you want to make it look like you can't afford it, you have to not only have a high-end shape, but also a taller color.

This is also the reason why Xu Zhuo repeatedly washed the sweet potato wedges several times.

Frying sweet potato chunks in warm oil, if the surface starch content is high, will only fry the sweet potato chunks until they are soft and collapsed, and they will not feel crispy at all.

When the oil temperature was fifty percent hot, Xu Zhuo poured the washed sweet potato chunks into the pot.

Turn on medium heat and fry slowly.

You can't rush this step, you have to take it slowly.

When frying, use a spoon to gently push in the pan.

This will prevent the sweet potato chunks from sticking together or sticking to the bottom of the pan.

After frying for a few minutes, the sweet potatoes in the pan gradually float as they lose their moisture.

When all the sweet potato chunks are floating on the surface of the oil and the surface is gradually turning yellow, it is ready to cook.

When it comes out of the pot, first put a few layers of blotting paper in the tray, then use the fence to remove the sweet potato pieces and carefully place them on the tray.

In this way, the oil on the surface of the sweet potato can be sucked dry, and the purpose of rapid cooling can also be achieved.

Then, Xu Zhuo began to fry the sugar.

This step is exactly the same as fried hawthorn in sugar.

Pour water into the pot, add sugar and stir slowly.

The reason why I chose water is because the color of the sugar boiled with water is relatively white, especially after hanging the frost, the white color looks more high-end.

After the sugar in the pot melted, turn down the heat, and when the sugar juice in the pot gradually appeared a lot of bubbles, Xu Zhuo turned off the heat and poured in the sweet potato cubes that had cooled down slightly at this time.

Then hold the pan and quickly turn it with a spoon, so that each piece of fried sweet potato can be stained with sugar juice.

Just keep turning it over until the white frosting appears on the surface of the sweet potato, and then you can take it out of the pan and serve it on a plate.

Xu Zhuo found a white porcelain plate, and was just about to put it in, when he suddenly found that the sweet potato pieces with frosting were also white, which was somewhat inconsistent with the white porcelain plate.

After thinking about it, he found a light blue square porcelain plate.

This kind of porcelain plate is generally used for tofu boxes.

Xu Zhuo used a clip to carefully take out the sweet potato pieces that had been covered with hoarfrost and put them on the plate.

Thirty-six pieces of sweet potatoes were used, and a large square was neatly placed at the bottom of the plate.

The four corners of this square face the middle of the four straight sides of the plate.

Follow this square, and then put a layer on it, and the visual effect will come out immediately.

But this is not over, Xu Zhuo put the remaining pieces on top of a small square.

Four pieces per floor, for a total of eight pieces.

This square is also staggered from the larger square below.

After arranging it, Xu Zhuo put another piece on the top.

Then I put the remaining two pieces into my mouth and tasted them, the entrance is sweet and the skin is crispy when I bite into it, and the sweet potato inside is soft and delicious, and the sweet aroma is very strong.

Succeed with flying colors!

He handed it to the waiter who served the food and said, "Go, send it to the private room on the second floor where my family eats." ”

It took a bit of a long time to pose just now, and the sweet potatoes should have been steamed by now.

So he couldn't get upstairs in person.

I felt a little regretful in my heart.

But that's okay, this plate of anti-sand sweet potatoes should be able to win a wave of praise.

Unfortunately, the system doesn't have a function to collect compliments.

Otherwise, this plate of desserts will definitely get a lot of praise.

While thinking, he opened the door of the steaming cabinet, took out the steamed sweet potatoes inside, put them on the cutting board to cool a little, and then began to puree them with a kitchen knife.

Just when Boss Xu was busy mashing the sweet potatoes, the system's prompt suddenly sounded in his mind.

"Ding! The dishes made by the host have been praised by the eight chefs, and the host will be rewarded for his cooking skills - damn, congratulations to the host!"

Xu Zhuo didn't react a little.

Depend on?

How does this dog system curse?