There are two ways to make purple potato balls, steamed soft and glutinous, fried crispy and soft and fragrant, which one do you like?

Today I will share with you two ways to make purple potato balls, steamed soft and glutinous is healthier without fire, and fried is crispy on the outside and soft on the inside, which one do you like?

First of all, clean the purple potato, peel off the skin, cut it into thin slices, put it on a plate and put it in a steamer, and steam it for about 15 minutes. Pour the steamed purple potatoes into a pot and press them into a delicate purple potato puree with a fork or other handy tools.

Note: Purple potatoes must be steamed thoroughly, so that they can be easily pressed into a puree, and the puree pressed out is delicate.

Add one-eighth to one-tenth of the weight of glutinous rice flour of purple potato puree, knead it together, knead it thoroughly, so that the purple potato puree and glutinous rice flour are completely fused into a soft dough. The purpose of using glutinous rice flour is to increase the viscosity of purple sweet potato puree and make it moldable.

This plate is ready to be fried.

Divide the purple sweet potato glutinous rice dough into small portions, put it in the palm of the left hand, and knead it alternately with the palm of the right hand to form a small round ball, the size should be moderate, and 15 grams per piece is more appropriate.

This plate is ready to be steamed.

You can also break the tradition and change the shape, according to your preference, roll it into other shapes or flatten it into a small circle, and then use the same method to move on to the next step.  

Put it in a steamer, bring the water to a boil over medium heat, and steam for 8-10 minutes when the water is boiling. The steamed purple potato balls became chubby and tightly united.

This is fried purple sweet potato balls. Its biggest feature is that it is crispy on the outside and soft on the inside.

If you like to eat sesame seeds, you can dip the purple potato balls in water, roll a circle of sesame seeds, and then shake off the excess and rub it in the palms of both hands to make the sesame sticky firmer.

Take advantage of the steaming time to fry the purple potato balls, put oil in the pot, turn on low heat and heat it, put the cooked meatballs in the pan with cold oil, and let the meatballs and oil slowly heat up together. After a while, the balls will slowly float up, and use chopsticks or spoons to press and turn over constantly to make them evenly heated and more rounded. The water on the epidermis evaporates, it looks relatively tight, and if it is clamped lightly, the balls are cooked, and they can be fished out with oil. The fried purple potato balls have a crispy skin and a soft inside, and they are particularly fragrant when eaten with oil.

The original purple sweet potato flavor is particularly strong, no added sugar, no frying, no burden to eat at low calories, and the stomach will not be uncomfortable. It is especially delicious when eaten hot, and it is not hard when it is cold, but it is more glutinous. The comparison between hot and cold food is: hot food is softer, cold food is more glutinous.