Variety Sweet Potato Dessert

        In daily life, sweet potato is not only a dish, but also can be made into snacks or snacks. It is easy to obtain and affordable, especially with high nutritional value. It is rich in dietary fiber and vitamins, and can be called a super food. This issue will demonstrate how to use sweet potatoes to make four different kinds of snacks and dishes, including "Steamed Pork Ribs with Rice Flour", "Stretched Sweet Potato", "Sweet Potato Ball", and "Sweet Potato Ball". You are also welcome to use your creativity and ingenuity to add color to the table according to your own preferences.

        steamed spareribs with rice flour

                Materials

        400g ribs, half sweet potato (about 250g), 5g ginger, 5g garlic

        [Seasoning]

        1 tablespoon bean paste, 1 tablespoon rice wine, 1 tablespoon sweet flour paste, 1 tablespoon steamed meat powder, 2 tablespoons sugar, 3 tablespoons water

        Practice

        1. Cut the small ribs into 3 * 3cm pieces, peel and slice the sweet potato, peel and mince the garlic and ginger.

        2. Sprinkle chopped ginger and garlic into the ribs, then put in bean paste, sweet flour paste, rice wine, sugar and steamed meat powder in order, finally pour in 3 tablespoons of water, mix well and set aside.

        3. Take a bowl, arrange the sweet potatoes in order, put the marinated ribs into it, press it as tightly as possible, put it into a steamer, and steam it for 40-50 minutes.

        4. After cooking, turn the finished product upside down on the plate to enjoy the delicious steamed pork chops.

        Remarks

        1. Steamed meat flour is mainly composed of rice, round glutinous rice and other ingredients. When using, you must add water to mix well and prolong the steaming time, otherwise it is not easy to steam.

        2. Bean paste and sweet flour paste have salty taste, so it is unnecessary to add salt. If you like spicy taste, you can use hot bean paste instead.

        Stretched sweet potato

                Materials

        1 sweet potato (about 500g), 2/3 pots of fried oil

        [Seasoning]

        Oil 100ml, sugar 65g

        Practice

        1. Peel the sweet potato and cut it into small pieces with a rolling knife for standby.

        2. In a skillet, fry the sweet potato at 170~180 ° C until done.

        3. While frying sweet potatoes, start another frying pan. First pour the oil into the pan, then add white sugar, and slowly cook until the syrup is thick and bubbles appear. When the big bubbles turn into small bubbles, turn off the fire. At this time, the sugar temperature is about 160~170 ° C.

        4. Mix the freshly fried sweet potato pieces into the syrup, let each piece of sweet potato evenly dip in the syrup, and pull out the shredded sugar while hot. At this time, you can also take the opportunity to sprinkle the fried white sesame seeds to add aroma.

        Remarks

        1. When the syrup is cooked, the freshly fried sweet potato should be put in immediately, otherwise once the syrup is cooled and solidified, the sweet potato will not be easy to mix.

        2. In addition to sweet potato, you can also use yam, taro and other ingredients to do the silk pulling, but you must steam them and then fry them to avoid diluting the concentration of syrup.

        3. If soft food materials such as apples or bananas are used instead, because of the high water content, it is easy to come out of water when frying, and it needs to be wrapped to make it successful.

        Sweet potato balls

                Materials

        1 sweet potato (about 180g after steaming)

        [Seasoning]

        40g fine granulated sugar, 100g sweet potato powder, 25g Taibai powder, 50cc water

        Practice

        1. Peel the sweet potato, cut it into slices, steam it, press it into mud, mix in fine granulated sugar, and add sweet potato powder and taibai powder in order to make a smooth dough (not sticky).

        2. Roll the dough into strips, cut it into palatable size, and set aside.

        3. In a water pot, add sweet potato dough after boiling, and cook until it floats.

        4. The materials of home-made sweet potato balls are not only easy to buy, but also easy to do. The main thing is to eat at ease, and you can also mix with bean curd, red bean soup, etc.

        [About sweet potato]

        1. It is different from that potato sprouting will produce solanine toxin, which will lead to poisoning. Sweet potato can still be eaten at ease after sprouting, but its nutritional value will decline. Therefore, it is recommended that everyone try to eat as soon as possible when the ingredients are fresh.

        2. Sweet potato is a low GI food, which can stabilize blood sugar, has low calories (about 33% of rice), and has a high sense of satiety. It is very suitable as a staple food to replace some rice intake, and with exercise, it is conducive to weight loss.

        3. Steamed sweet potato is recommended to be eaten with its skin, but if baked, it is likely to cause cancer, so it is recommended to peel the skin first. In addition, although sweet potato has high nutritional value, it is easy to be obese if you eat too much, so don't overdo it.

        4. Sweet potato and white rice can reduce uncomfortable symptoms such as flatulence or excessive stomach acid.

        5. When selecting sweet potato, you should choose a plump body, smooth skin, no black spots or pits, and pay attention to whether the pulp is damaged or rotted, and try to reduce the number of fibrous roots, no germination, which is a fresh and delicious sweet potato.

        6. If you want to cut the sweet potato into blocks, you can steam it first, and then cut it after cooling, which is not easy to loose; If mud is to be pressed, heat treatment is required.

        7. Common sweet potatoes in Taiwan can be divided into the following three categories, and it is recommended to choose according to the taste:

        (1) Tainong 57, with yellow skin and yellow meat, has the highest yield in Taiwan, and its peak production period is in autumn; After cooking, the taste is dense, soft and fragrant.

        (2) Tainong 66 with red skin and red meat has high carotene content, and its peak production period is spring and summer; After cooking, the taste is firm, soft and sweet.

        (3) Tainong No. 73, also known as Taro Sweet Potato, is rich in anthocyanins and dietary fiber. It is mostly used as a food material for processing and dyeing, and is also a real anti-oxidation expert.

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