Today. My mom, father and grandmother do deepfry yam together piece, I also learn.
今天。我妈妈、爸爸和外婆一起做油炸红薯片，我也来学一学。
Immerse all yam above all in water. Reoccupy hand cleans the mud outside yam. Wash it neatly, dig or dig out with a finger or sth pointed gets rid of various besmirch. Then, with a sharp plane a dig comes down, special attention hand wants in the process of dig, must not come up against sharp razor blade. Yam is very big, be cut very thinly by that one razor blade very thin, such easier a few riper. Very fast, unripe yam piece arose.
首先将所有的红薯浸泡在水中。再用手清洗掉红薯外面的泥巴。把它洗得干干净净，抠除掉各种各样的污渍。接着，用一块锋利的刨子一片一片的刨下来，刨的过程中要特别注意手，千万别碰到了锋利的刀片。红薯很大，被那一个刀片削得很薄很薄，这样就更容易熟一些。很快，生的红薯片就产生了。
Can leave boiler now. A few oil are burned inside preexistence boiler. After burning oil, the yam that takes about one palm again piece, let yam cautiously along boiler edge piece slippery go down, do not do so, the oil that can make so that be heated is splashed case, very hot hand was bothered.
现在可以下锅了。先在锅里面烧一些油。把油烧开后，再拿大约一手掌的红薯片，沿着锅边小心翼翼地让红薯片滑下去，不这样做，就会引得被加热的油溅起，烫着手就麻烦了。
After entering oily boiler, the color of yam can become deep slowly in boiler, turn deep composition into yellow by light color. And yam slowly decrescent crumple, the yam with ripe blast rises to fat face slowly, this moment, yam piece OK, gently scoop up it, put in salver, cold on a few hours can eat. Smell right now this kind sweet sweet smell. Your metropolis covet 3 feet.
进入油锅后，红薯的颜色在锅里会慢慢变深，由浅色变成深作文黄色。并且红薯慢慢的变小变皱了，炸熟的红薯慢慢地浮出油面，这个时候，红薯片就可以啦，轻轻的把它捞起来，放到盆子里，冷上几个小时就可以吃了。此时闻到这种香香的味道。你都会垂涎三尺。
Edge of the observation side me thinks, why is yam met desiccate crumple? Because oil evaporated the moisture of yam, so yam is met desiccate crumple. Scamper when why cannot be in boiler agitate? When yam is put in boiler, go forcibly agitate yam is met go to sticks and staves. The yam of go to sticks and staves, it can drop oily boiler base, cannot float rises. The yam that why boils has a skin? Scamper when did not see? The potato that scamper comes out piece skin and fleshy be in harmony were in one case.
我边观察边思考，红薯为什么会变干变皱？由于油把红薯的水分蒸发了，所以红薯会变干变皱。炸的时候为什么不能在锅里搅拌？红薯放在锅里的时候，用力去搅拌红薯会碎掉。碎掉的红薯，它会掉到油锅底，不能浮起来。为什么煮的红薯有皮？炸的时候没看到？炸出来的薯片皮和肉融在了一起。
Do not see yam of a blast piece, observed whole process just discovers make true still not simple. Do you want to eat appetizing scamper yam piece? Can look for me next time!
别看一个炸红薯片，观察了完整过程才发现制作还真不简单。你们想吃香喷喷的炸红薯片吗？下次可以找我哦！(文/邓蕴豪)