所需食材
- 红薯2个（约400g）
- 白糖100g
- 食用油（炸+熬糖用）
- 清水2汤匙
- 白芝麻（可选）
食材准备
- 红薯去皮切滚刀块，用厨房纸吸干表面水分
烹饪步骤
- 炸红薯：油温160℃下锅，炸至表面金黄、用筷子能轻松扎透，捞出沥油。
- 熬糖浆：另起锅放白糖和2汤匙水，小火慢慢搅动，糖融化后继续熬至浅琥珀色、起大泡。
- 拔丝：立刻倒入炸好的红薯块，快速翻拌让每块都裹上糖浆，关火。
- 装盘：趁热装盘，旁边放一碗冷水，夹起红薯蘸一下冷水即可拉出糖丝，撒芝麻装饰。
小贴士
- 熬糖全程小火，颜色变深要立刻离火，糖浆苦得很快
- 必须趁热上桌，糖丝凝固后口感会变硬
Ingredients
- 2 sweet potatoes (~400g)
- 100g sugar
- oil (for frying + caramel)
- 2 tbsp water
- white sesame seeds (optional)
Preparation
- Peel sweet potatoes and cut into rough chunks. Pat dry.
Steps
- Fry: Deep-fry at 160°C until golden and a chopstick passes through easily. Drain.
- Caramel: In a separate pan, melt sugar with 2 tbsp water on low heat, stirring gently, until light amber and bubbling.
- Coat: Immediately add fried sweet potato, toss quickly to coat every piece, turn off heat.
- Serve: Plate while hot with a bowl of cold water on the side — dip each piece briefly to pull dramatic sugar threads. Sprinkle sesame.
Tips
- Keep the caramel on low heat throughout — it darkens (and turns bitter) fast
- Must be served immediately while the sugar is still pull-able
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