Crispy and texture and Rimitsu no failure with this recipe!"Thorough Mitarashi University

This is accented!"Thorough Mitarashi University

Speaking of sweet potato popular snacks, college.It is an image that seems to take a lot of time, such as frying good texture and making bite, but if you get the tips, you can make it delicious.[See images] "Sweet potato chips parfait" and "sweet potato shine snack" with two kinds of textures and two kinds of texture.Roughly chopped walnuts are accented to taste and look!*** ■ Thoroughly enjoyed the sweet and spicy sauce with plenty of the universities [Materials, 2-3 people] * 1 person 357kcal/salt 1.3G / sweet potato...Large one (about 300g), walnut (roast)...15g / sugar...6 tablespoons, salad oil...3 tablespoons soy sauce...1 tablespoon and 1/2, water -soluble potato starch ∟ potato starch, water...Each tablespoon [How to make] 1.Sweet potatoes are peeled and cut into 2cm square and 6cm long rods.Sprinkle about 3 minutes to water and drain.Put it in a heat -resistant bowl, add 2 tablespoons of sugar and water, and mix.Sprinkle softly and heat in a microwave (600W) for about 3 minutes, take it out and mix quickly.As well, heat it for about 3 minutes and wipe the water firmly.2.Heat the oil over medium heat in the frying pan and add 1.Until it is colored, fry it for 3-4 minutes while rolling, remove it and remove the oil.3.Clean the frying pan, add 4 tablespoons of sugar, 180 ml of water, soy sauce, and heat over medium heat.When boiled, turn off the heat, turn the water -soluble potato starch, and thicken while mixing.Four.Cut the walnut coarsely and add it to 3.Return 2 and heat over medium heat and entangle.The point is to stop the heat and then add water -soluble potato starch.Prevent it from being deceived, for a smooth sweet and spicy!* The microwave oven is based on 600W.500W 1.Double, 700W 0.Please heat it in 9 times.Also, there is a difference depending on the model, so please heat it while watching it.*** It is said that fried fried is needed twice to finish the university in the texture well, but by heating lentin, it is a crisp and chewy finish in time saving.Mitsu can easily do it with potato starch.Please try it!Cooking/Nao Kaneko/Ikuko Soda Ikuko Styling/Editing Cooperation/Yuko Nakata Nutrition Calculation/Studio Food [Lettuce Club Editorial Department]