It's said that the Japanese call our sweet potato "Chinese University taro". Soy sauce is the finishing touch of this dessert. A little soy sauce can cause a thorough change and promotion. The mellow flavor of soy sauce leads to a more layered sweet potato flavor, and the saltiness of soy sauce can also set off the natural sweetness of sweet potato. In addition, the original brown sugar with caramel flavor, after heating, becomes a rich syrup, tightly wrapped in the sweet potato, so that the University taro is sweet even without the effect of drawing silk.
Practice:
1. Wash the sweet potato and cut into the hob. Turn on medium heat. Put oil and brown sugar in the pot.
2. Heat the sweet potato, stir fry and spread evenly on the bottom of the pot, cover the pot, turn to low heat.
3. Stew the pot cover for 6-8 minutes, open the cover every 2 minutes and turn over the noodles, until the sweet potato pieces are all soft, remove the lid, sprinkle in Japanese soy sauce and mix well, fry for another minute at last, sprinkle with cooked sesame seeds after starting the pot.