Chinese Food
Crispy taro and sweet potato
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As a Chaozhou person, anti sand taro is a classic. But I prefer this syrup Version (more simply) which is located between the Tusk and sand. It will not eat the sugar and hard sticky teeth like tusk. It will not dry like anti sand. It's better to add sweet potatoes. Because sweet potatoes are sweet. With the little fresh smell of ginger and orange peel, it's really memorable. You can buy materials online
Cooking ingredients
Cooking Steps
Step1:Chopped orange peel. Cut taro and sweet potato. Chunky. Sliced ginge
Step2:Hot oil in the pot. When it's a little hot, pour in taro and stir fry until it's ready. Then turn to a small heat and scoop it up for use
Step3:Then stir fry the oil in the pan and turn to high heat. Then add the orange peel and ginger slices. Then pour in the sugar and stir fry. Then add half a bowl of boiling water. Stir until the sugar dissolves (boiling and a lot of bubbles are good)
Step4:Then pour in the taro which has just been heated. Stir fry until taro and sugar stick together. Then you can put out the po
Cooking tips:There are skills in making delicious dishes.
