前菜篇｜脆炸蕃薯角 (附影片) - Crispy Sweat Potato Wedges－Small House Cooking 蝸煮

今次會用名廚 Heston 的方法來炸蕃薯角,
結果係外脆內嫩~~~
This time, we will using the method of famous chef Heston to make sweet potato wedges,
Result is crisp outside and tender inside~~~

詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/D7qd3NGZLrM

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需時: 3.5 小時
Time: 3.5 hrs

材料 - Ingredients:
蕃薯(Sweet Potatoes) - 3個(pcs)
鹽(A) (Salt A) - 1-2tbsp
鹽(B) (Salt B) - 適量(TT)
白醋(可省略) (White Vinegar (Optional))- 適量(TT)

做法 - Method:
1. 先把蕃薯外皮洗淨, 切角, 備用;
Wash the Sweet Potato first, cut into wedges, and set aside;

2. 煮一鍋熱水, 加入鹽(A), 放入蕃薯角, 再 5 - 10分鐘至軟身, 之後浸冷水冷卻, 備用;
Boil a pot of hot water, add salt (A), add sweet potato wedges, then cook 5-10 minutes until soften, then ice bath, set aside;

3. 蕃薯角冷卻後, 用布吸收表面的水份約30分鐘, 之後放入冰格中冷藏風乾1-2小時;
Sweat Potato Wedges after cool down, absorb the water with a towel for about 30 minutes, then put into freezer for drying 1-2 hours;

4. 1-2小時後, 準備炸鍋, 倒入油後加熱至140c, 蕃薯角分2批炸, 炸至形成脆就取出;
After 1-2 hours, prepare the fryer, pour the oil and heat up to 140c, Sweat Potato Wedges are deep-fried in 2 batches, and take out until they get the crisp shell;

5. 之後升至180c, 再次把蕃薯角分2批炸, 炸至熟透即可取出;
Afterwards, heat up to 180c, and Sweat Potato Wedges will be deep-fried in 2 batches again.

6. 最後加入鹽(B) 和噴上白醋 (可省略), 拌勻後即可享用。
Finally add salt (B) and spray with white vinegar (Optional), mix well and serve.

完成
Finish