Chinese Food
Taro
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Taro is not greasy, sweet and nutritious. Its protein content is twice that of yam. It also has the effect of nourishing the spleen and clearing away heat. There are many ways to eat taro. It can be steamed, stewed, fried and so on. My favorite food is taro. It's also very simple. Let's have a look next.
Cooking ingredients
Cooking Steps
Step1:1. Prepare the ingredients. Cut the taro into strips with small fingers.
Step2:2. Put the deep pot of ACA multi-functional cooking pot on the base, turn on the high heat, and pour in some vegetable oil.
Step3:3. When the oil temperature reaches about 180 ℃, pour taro into it and fry for 23 minutes.
Step4:4. Pour the fried taro on the oil absorption paper and suck off the remaining oil.
Step5:5. Use the deep dish just fried. Pour out the fried oil without brush. Pour in water and sugar directly. Melt over medium heat.
Step6:6. Heat and stir with the spatula until the syrup turns white and bubbling.
Step7:7. Pour in taro. Quickly mix.
Step8:8. Wrap the taro surface evenly and turn it into sand. Serve it hot.
Step9:9. Use kitchen tissue to clean the deep dish of fried syrup.
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:1. You can also use the steam pan matched with ACA multi-functional cooking pot to steam, and then wrap the syrup and stir fry until it is turned to sand. 2. Pay attention to the temperature of boiling syrup. Don't boil it until it changes color. It will become a cabbage without sand. If it doesn't boil well. The syrup is too thin. It won't sand. There are skills in making delicious dishes.
