Fried and braised
| Sweet potato starch 100 grams | Water 500 grams |
| Salt 1 small spoon | Tahini 1 tablespoon |
| Minced garlic Appropriate amount | Light soy sauce 1 scoop |
| Vinegar Appropriate amount | Salt Appropriate amount |
| Water Appropriate amount | Pepper powder Half a teaspoon |
| Edible oil Appropriate amount |
Step 1
100 grams of sweet potato starch, preferably this lumpy sweet potato starch. I have made it with both mung bean starch and corn starch, and only sweet potato starch has the best texture when fried.
Step 2
Add 500 grams of cold water and 1 teaspoon of salt. Mix well.
Step 3
Turn on medium-low heat and stir while heating until a transparent floc appears, then stir again.
Step 4
Until they are all mature and turn into this gray-white sticky shape.
Step 5
Pour into a small basin and level, let cool, and cool completely in the refrigerator. The stew is ready.
Step 6
Cut the refrigerated stew into pieces, put an appropriate amount of cooking oil in the frying pan, and fry the stew.
Step 7
When all sides of the stew are cooked and fried, it is ready to be taken out of the pot.
Step 8
Transfer it to a plate and pour in the sesame sauce. The sesame sauce is a sauce made from sesame paste, minced garlic, light soy sauce, vinegar, salt, Sichuan peppercorns and water. A portion of fried stew is ready.
Step 9
The waiter at the stall takes a small paper bowl, puts the stewed rice on it, pours the juice on it, and gives a few long bamboo skewers to pierce and eat. I don't have a bamboo skewer, so I can only use a fork. Cooking techniques for pan-fried and stewed vegetablesSweet potato starch is very nutritious and rich in lysine, which is not found in rice and flour. This snack can be used as a snack for children. It is soft and chewy, and the sesame paste in the sauce is also a good calcium supplement. You can try it if you like.
