What is the key to the success of sorghum molasses? The key is that the sugar content is also sweet. The practice of pure sorghum molasses is to use all sorghum cassava starch, so it is called "sorghum molasses". However, this cassava starch is not widely sold in the market at present. If you cook it at home, you can use sweet potato powder (sweet potato starch) instead.

Stir the sweet potato powder, juice and sugar until it looks like fine milk without particles. Sweet potato powder is particularly easy to precipitate, and there will be obvious friction resistance at the initial stage of mixing until it is evenly mixed. Be sure to stir the paste water until there are no particles. If the mixing is uneven, you can worry about it several times and filter out the residue. Fruit juice can be changed to any flavor you like, or it can be changed to cold water, and then it is squeezed into 50 grams of lemonade.

How can we make it successful? Pour the batter into a non-stick pan, simmer and stir constantly. After stirring for a period of time, you will find that with the heating of the cauldron, the batter will gradually agglomerate, become more and more sticky and eventually agglomerate. At this time, add sugar. Be sure to use a non-stick pan! You can't use a wok, or it will smell of rust. Stir-fry until the white sugar is completely digested and absorbed, add the white sugar, digest and absorb it, and finally add the rest. The whole process has to be fried, and eventually you will see the drawing situation, and it is getting harder and harder to fry.

When adding sugar for the third time, you need to turn to slow fire. In the case of frying, white sugar is added for the first time, because the moisture in the batter will be digested and absorbed quickly, and it is obviously not well absorbed for the second and third time, because a lot of water has evaporated in the case of frying. In the case of speculation, we must keep speculating and speculating.

Pour the fried batter into a grinder covered with cooked flour for shaping, and of course, let it cool and slice it. Cooked flour is corn flour, which is constantly stir-fried in the case of spicy griddle, and the aroma is stir-fried even if it is cooked. Be sure to cool thoroughly before cutting, so that the metal drawing effect is the best. Fruity sorghum molasses not only looks good in color, but also has excellent drawing effect. It also tastes rich in fruit. Although there is a lot of sugar in it, it is not particularly sweet.