When I was a child, I liked to eat the sweet potato made by my father. Every time the guests came to dinner, the last dish must be the sweet potato, because the cooking speed should be fast and the heat should be well controlled. When I eat it hot, I feel that the sugar silk pulled out by a sweet potato is crystal clear and continuous. That’s a must


A sweet potato
100g sugar
A little salad oil
Little water


Step 1
Wash and peel sweet potatoes and cut hob blocks

Step 2
Put an appropriate amount of salad oil in the pot and heat it over medium heat until 70-80%. Put in sweet potatoes and fry them. Try to fry them thoroughly with chopsticks and remove them

Step 3
Put a little oil and water in the pot and boil it with white sugar over a low heat. The white sugar melts into big bubbles and continues to boil into small bubbles. It turns slightly yellow into millet grains. Pick it with chopsticks and drop it in a line

Step 4
Quickly put in sweet potato blocks and quickly stir well

Step 5
Take out the pot and put it on a plate

Step 6
Stir up a sweet potato glass filament constantly

Step 7
Glass sweet potato ha