"Crystallized sweet potato..." Lin Shanyue found the idea novel, and after flipping through a cookbook, she mastered it with ease.
She reaffirmed a fact in her mind: Young Master Huo loved sweets.
The process for making crystallized sweet potato wasn't difficult. You deep-fry the sweet potato chunks until they are golden brown, boil sugar syrup until it turns brown and bubbly, then toss the fried sweet potato into the syrup, stirring quickly so the surface of each chunk is evenly coated. When you pick them up, the syrup stretches into long, thin threads—hence the name "crystallized sweet potato."
Chapter 120