Chinese Food
Chaoshan delicious taro
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Autumn is the season of taro harvest. It is also the seasonal food of this season. In ancient times, there were many poems praising taro. For example, in the village of raising people written by Wang Zhe of Yuan Dynasty, the flavor of chestnut was good, and taro was more fragrant. More Su Shi once praised taro with a poem like fragrance like ambergris is still crisp white, taste like milk is more complete and clear. Taro is delicious. It's fragrant and delicious. The nutritional value of taro is very high. It is rich in protein, calcium, phosphorus and other minerals, but also contains many vitamins. Nutrition is very rich. There are many ways to make taro. Steamed, braised and so on. As a Chaoshan person, what I will introduce to you must be Chaoshan famous snack - anti sand taro. In Chaoshan, almost every family can do this anti sand taro. When I was a child, I was looking forward to the festival. Because only during the festival can there be so many delicious snacks. When the adults at home are making taro, they must follow. Fried taro
Cooking ingredients
Cooking Steps
Step1:Select a taro. Of course. Raw materials are the key. Taro should choose this kind of taro. It's made of glutinous flour. When you buy it, you can ask the boss to peel it. If the juice is milky white, the lines are clear but the color is not deep. Usually such taro will be powdered.
Step2:Peel and wash taro. At this time, it's best to wear gloves. Because the taro mucus contains alkaloids, it will itch when touching the skin. So for the sake of safety, it's better to put on gloves and operate again.
Step3:Cut taro into square strips with a length of about 5cm. The taro is not so easy to cut. It's hard. It's a little hard to cut it well.
Step4:Pour some cooking oil into the pot. Don't wait for the oil to heat up. Pour in the taro first and let it heat up together with the oil. In this way, the taro can be ripened better. Otherwise, the taro surface is often burnt and the inside is not ripe.
Step5:In the process of blasting, use medium and small fire to slow down. Don't turn it often. First, it's a little hard on the surface. Then turn it over and continue.
Step6:When you get to the back, turn over from time to time. It can be picked up to see the color. When the surface is crispy and the color is a little golden, it's almost the same. You can also poke it with chopsticks. It's OK to poke it in.
Step7:Before you start the pot, turn on the fire and take out the fried taro chips for oil control.
Step8:Pour 120 grams of sugar and 60 grams of water into the pot.
Step9:Boil over medium low heat. Melt the sugar. In the process of cooking, constantly stir the sugar water, so that the sugar is easy to sand. The more the syrup is stirred, the more air will enter. This is the key step for the taste of anti taro. This way, the sugar coating will be more crisp and delicious after sanding.
Step10:When the syrup becomes thicker and slightly yellow, you can pour in the fried taro. Don't overcook.
Step11:At this time, pour in taro. The syrup is still in a liquid state. It is easier to sugar coat every taro. Turn the heat down. Pour in the taro and mix it quickly. Coat it evenly with syrup.
Step12:Continue mixing with minimum heat. You can see the syrup slowly turning white. At this time, you can sprinkle scallion. Or some orange peel is very good. Add color and fragrance.
Step13:When the syrup starts to coagulate, turn off the fire and leave the oven immediately. Continue mixing and cooling.
Step14:Until the syrup is all curdle
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Cooking tips:1. Don't pour the sugar into the taro until it's ready to sand. In this way, the taro doesn't stick to the icing. The sugar has caked. 2. After the icing is formed, the taro is rubbed with each other in a pan. The excess sugar is wiped off. The sugar sand on the surface is also finer and more powdery. There are skills in making delicious dishes.
