The chef teaches you a dish of purple potatoes, which is sweet and soft and glutinous, with a crispy skin, but it is not difficult!

 Today I will share with you the method of turning sand purple potatoes, which is sweet, soft and glutinous, and super delicious.

1: First prepare a few purple potatoes to wash and peel, first cut into thick slices of about 1cm, then cut into long strips of about 1cm, cut them and put them in a pot.

2: Sprinkle a little water on the purple sweet potato, then sprinkle with cornstarch, stir a few times first, it is easier to get starch after sprinkling with water, and then repeat the previous steps again, so as to ensure that the starch is evenly wrapped. It will be made after a while, and it can form a crispy shell on the surface of the purple potato.

3: Put more oil in the pot, boil until it is 60% hot, and put in the purple potato to quickly bubble. The oil temperature should be as high as possible, as the starch will fall off easily. Keep stirring to heat the purple potato evenly to prevent adhesion, and feel that the purple potato skin is hard after it's fine. Pour out the purple sweet potato to control the oil. There is no need to re-frry, which will make the purple potato too soft and easy to break.

4: Change to a pot without oil, add a tablespoon of water and a tablespoon of sugar, stirring constantly to melt the sugar. As the temperature rises, the water gradually evaporates and bubbles. If the sugar water is too runny, boil it for a while to make it sticky.

5: Then put the fried purple potatoes in the pot and turn off the heat. The next thing is to keep stir-frying and stirring to cool it down, it is more convenient to turn it with a shovel, and the spoon is easy to break the purple potato. When the sugar cools, the following effect will appear, and you can put it on a plate.

A sweet, soft and glutinous purple potato with crispy skin is ready.