Beef Toffee Dried Sweet Potato

Beef Toffee Dried Sweet Potato

　　Origin: Xingguo, Jiangxi, China

　　 Craftsmanship: Select late-harvest sweet potatoes weighing about 3 liang (approx. 150g) each, with low starch and high sugar content. After selection, the sweet potatoes do not require processing or washing—just air-dry them in a ventilated area until they soften due to moisture loss. Choose a few days of stable sunny weather, pick the sweet potatoes, wash them, and put them into a pot, cooking them until just done. Then slice them, remove the skin after boiling, and cut them into thin slices using a knife. Spread the slices out promptly on a bamboo mat to dry in the sun—not too dry or too moist, just right. Next, stack the dried sweet potato slices that have reached the proper level of dryness, and tie them together with palm leaf strips, ensuring the slices remain flat during the tying process. Finally, steam them with fragrant additives: place the tied sweet potato slices into a steamer, add aromatic spices such as orange peel, and steam vigorously until softened. Once soft and cooked, remove the palm leaf ties, spread them on a bamboo mat, and sun-dry until appropriately dry before storing.

　　 Features: Glossy red-transparent color, sweet and refreshing taste.