The nutritional value of dried sweet potatoes is actually similar to that of large sweet potatoes before they were made, as they are mainly evaporated by the action of the sun wind, resulting in the formation of dried sweet potatoes. The sweet potato slices we usually see have become a favorite food among people.

Cut the freshly roasted potatoes in half, place them on this board press them flat with your hands. Dip bamboo aluminum slices in hot water to smooth smooth the meat. This way, the finished product is smooth free cracks, meeting traditional specifications. You can also wrap the cooked potatoes in a damp handkerchief sandcloth, gently press them flat with your hand to form an elliptical shape, then take them out flatten them, directly send them into the baking cabinet for baking. The temperature should be kept at 60-70 ℃ to prevent them burning cracking. Roast until 7000 hours. At this point, the head tail fiber parts of the potato block can be trimmed to ensure consistent shape specifications of the finished product.

The specific process of processing dried potatoes

1. Potato selection: Choose sweet potatoes that are insect free, rot free, have a smooth skin, have a fresh moist color as the raw material, especially white potatoes.

2. Peeling cutting: Wash the selected sweet potatoes, peel them, then cut them into 3 parts × 35 centimeters divided into moderate stripes.

3. Cooked: Boil the French fries in boiling water. Sweet potatoes need to be cooked, while white potatoes need to be half cooked.

4. Air drying: Dry the cooked potatoes in the sun in an oven at 25 ℃ -30 ℃ (note: the temperature should be too high).

5. Steam: Put the dried ripe potatoes into a steamer steam for half an hour until the dried potatoes are completely soft.

6. Spray sugar to soften: Put the dried potatoes into a steamer steam them. When the potatoes are hot soft, sprinkle brown sugar on the surface (the weight ratio of dried potatoes to brown sugar is 10:1). When the brown sugar dissolves flows to the bottom layer of dried potatoes, stop steaming. Then pour the dried potatoes onto the container stir. Wait for the brown sugar to adhere evenly, spread cool until the brown sugar seeps into the dried potatoes the skin is air dried, which is the finished product.

Sweet potato jerky retains its natural color quality, with a yellow to reddish color, a fragrant sweet taste, a soft chewy texture, high levels of glucose vitamin A B. Usually, the whole piece of sweet potato is steamed peeled, then pressed baked. After being made, it can be preserved for several years without damage. It can be used as a snack cut into small pieces, mixed with fabric, eggs, spices, fried in oil, then dipped in icing sugar powder as a famous banquet dish. Peel the entire sweet potato, then slice slice it, steam it, freeze it, fry it.

Choose sweet potatoes that have no insect infestations on their outer skin. Let the sweet potatoes evaporate taste sweeter. Longbao has baked sweet potatoes purple potatoes this time, so he chose red heart sweet potatoes. In Guilin, this type of sweet potato is usually called "egg yolk" sweet potatoes because its heart is red looks as good as the egg yolk. There is also a light colored sweet potato called "chestnut yellow". It is recommended to choose light colored sweet potatoes, as the color may look good when exposed to sunlight the taste is average. Purple potatoes are slightly dry recommended for sun drying.