Making Chinese Sweet Potato Mattang, which is crispy like Tanghu
In China, I ate a pasta with a crispy sugar coating like Tanghulu and made it with a longing heart!
2 serving
Within 30 minutes
만두맘
Ingredients
  • sweet potato
    3ea
  • Sugar
    100g
  • Water
    50ml
  • Cooking oil
    500ml
Cooking Steps
STEP 1/11
Wash and prepare 3 palm-sized sweet potatoes.
STEP 2/11
Peel all the sweet potatoes with a potato knife, and the sweet potatoes need to be fried, so wash them once and wipe off the water slightly with a kitchen towel!
STEP 3/11
Cut the sweet potatoes roughly into bite-sized pieces. It's okay if it doesn't look pretty.
STEP 4/11
Heat the oil, and fry all the chopped sweet potatoes in the pan! When frying, it gets tangled when you put several pieces of frying powder in it, just fry the outside, so you can put them all together and fry them comfortably! Turn it over and fry it until the surface turns yellow.
STEP 5/11
Strain the fried sweet potatoes through a sieve and wait for a while!
STEP 6/11
Put 100g of sugar and 50ml of water in a clean pan and stir over low heat to dissolve the sugar well.
STEP 7/11
Boil more until the sugar is completely golden!
STEP 8/11
When sugar turns brown like dalgona, add sweet potatoes and mix quickly.
STEP 9/11
If you mix it over a very low heat, all the moisture in the sugar water disappears and stretches like this, and then you turn off the heat.
STEP 10/11
Place a paper foil on top of it so it doesn't stick to the plate, and you're done!
STEP 11/11
It's crispy on the outside, soft on the inside, and sweet on the inside. It's a sweet potato matang that's great for snacks and side dishes!
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