红薯薯条 Sweet Potato Fries

红薯跟土豆相比，它含糖量是土豆的好几倍。所以红薯煮熟后会变得软软的，不易成型。直接下锅炸或者放入烤箱烤时，表面的糖分会在高温下焦化变黑，且不易形成薯条的形状。然而，解决这个问题的方法非常简单。只需按照特定的步骤制作，做出的红薯薯条不仅不会变黑软，而且口感焦酥无比。
Compared to potatoes, sweet potatoes contain several times more sugar. Therefore, sweet potatoes become soft and are not easily shaped when cooked. When fried directly or baked in the oven, the surface sugars caramelize and turn dark at high temperatures, making it difficult to form the shape of fries. However, the solution to this problem is very simple. Just follow specific steps, and the sweet potato fries made will not only avoid becoming soft and dark but also become incredibly crispy.
红薯薯条食谱：
地瓜：1
脆炸粉
面粉： 1.5大勺
淀粉： 1.5大勺
泡打粉：1/4 小勺
苏打粉：1/8 小勺
醋水
水：1 大勺
白醋：1大勺
调料
香菜，蒜末，盐，辣椒粉，孜然粉
第一次油温：170-180°C
第二次油温：190-200°C
Sweet Potato Fries Recipe:
Sweet Potatoes: 1
Crispy Coating:
Flour: 1.5 tablespoons
Starch: 1.5 tablespoons
Baking Powder: 1/4 teaspoon
Baking Soda: 1/8 teaspoon
Vinegar Water:
Water: 1 tablespoon
White Vinegar: 1 tablespoon
Seasonings:
Cilantro, minced garlic, salt, chili powder, cumin powder
First Oil Temperature: 170-180°C
Second Oil Temperature: 190-200°C
背景音乐：
Pastorale by Joel
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