The specific steps are as follows

Put 60 grams of screened glutinous rice flour into a clean bowl available in the microwave oven, which is free of oil and water.

Add 60g strawberries, crush them with your fingertips, and mix with glutinous rice flour.

After mixing, add 60ML of cold water three times, wipe the bottom with a rubber scraper each time and stir until there are no particles before adding the next time.

Add 90g of fine sugar at one time and stir evenly with a scraper.

Cover the surface of the big bowl with plastic wrap.

Poke a few holes in the plastic wrap with a toothpick, put it in the microwave oven 1 min, take it out with insulating gloves, and stir it evenly with a scraper.

Cover the surface of the big bowl with plastic wrap again and poke the hole, then send it into the microwave oven for 30 seconds, take it out with insulating gloves every 1 minute 10 second, stir it with a scraper and continue heating.

After heating, take it out and stir it again, then transfer the whole dough to oil paper that has been screened with a scraper, and evenly screen the corn starch on the surface of the dough.

It doesn't feel hot and forms a uniform rectangle.

Put it in a fresh-keeping bag and send it to the refrigerator for freezing for half an hour, then take out the cut slices and brush off the excess corn starch with a brush.

160 degrees fire for about 20 minutes, the temperature should not be too high.

Ingredients of sesame potato: 60g of glutinous rice flour, 60g of strawberry, 60ml of cold water, 90g of fine sugar and corn starch.