STEP 1/5
Wash the red clay chestnut sweet potatoes cleanly in running water, cut off both ends, and cut them into bite-size pieces to remove moisture using kitchen towels.
STEP 2/5
Pour cooking oil into a heated frying pan, heat it to about 180 degrees Celsius, and fry it until golden brown. You can fry the sweet potatoes while turning them upside down so that they can be cooked evenly.
STEP 3/5
Remove fried sweet potatoes with kitchen towels on a plate. The hot fried sweet potatoes that were fried golden brown looked delicious even if they were eaten as they were.
STEP 4/5
Put the syrup ingredients oligosaccharide, sugar, water, and cooking oil in a heated frying pan and simmer. Do not stir until the sugar dissolves. The ratio of oligosaccharide to sugar was 1:1.
STEP 5/5
Add the fried sweet potatoes to the syrup and mix them quickly. It's not hard to make sweet potato matang. It's a sweet potato matang that you can easily make and eat. If you put it on a plate, it's done!
- Do not store sweet potatoes in the refrigerator and store them in a well-ventilated place to prolong the preservation period.
- Sweet potatoes should be smooth and hard on the surface, and bright red color with bright epidermis is good.