Sweet potato is a beet of Shandong cuisine, which almost everyone is willing to eat. However, it is also skillful to pull out the silk wool. When Nini learned to do it, she not only did not have silk, but also stuck her teeth. Go to ask the chef for advice. After knowing the secret, the kitchen in the hotel usually uses a small trick to make the silk longer and finer, that is, dropping a few drops of white vinegar or lemon juice in the process of frying sugar can prolong the length of the pulled sugar silk.


550 sweet potato
150g sugar
50g clear water
5 drops of lemon juice


Step 1
Wash and peel sweet potatoes

Step 2
Cut into hob pieces

Step 3
Heat the widened oil in the pot to 50% heat, and pour in sweet potatoes

Step 4
Fry over medium low heat until mature and remove the oil control when the surface is golden

Step 5
Boil the pot with water

Step 6
Pour in sugar

Step 7
Heat over low heat until the sugar melts completely

Step 8
Squeeze in a few drops of lemon juice (if you don't have it, you can change it to white vinegar)

Step 9
Turn the fire down and continue to boil

Step 10
Until the sugar turns amber

Step 11
Pour in the previously fried sweet potato and stir fry quickly, so that the sugar is evenly wrapped on the surface of the sweet potato

Step 12
Quickly load the plate, sprinkle a little sugar needle, and bring a cold water bowl to the table