Chinese Food
Taro
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Anti sand taro is a classic snack in Chaoshan. My grandma loved to make this dessert for us. Grandma does a good job of anti sand taro. The key is that taro should be fried until it's loose and cotton and not too soft and rotten. Sugar should be fried properly. Then some chives should be mixed into icing. The flavor of non sweet and non greasy chives is the finishing touch of the whole flavor. A mouthful of crispy sand. Sweet into your heart taro with a cup of fragrant black tea. Very pleasant.
Cooking ingredients
Cooking Steps
Step1:Cut taro into pieces.
Step2:Heat the oil in the pot to 180 degrees and put in taro.
Step3:When it's floating, it's ready. Take it up for later use.
Step4:Take a clean pot and pour in water and sugar and boil over medium heat.
Step5:Turn to a small fire and boil slowly. As the water evaporates, the state of sugar will change from bubbling to dense bubbling, and then turn off the fire.
Step6:Pour in the fried taro. Stir quickly.
Step7:Add in the onion and stir continuously.
Step8:Stir fry until the sugar is evenly wrapped on the taro.
Step9:I remember that I used to enjoy the cool under the big trees at the entrance of the village in summer. I ate the taro made by my grandma and drank the tea my dad made. It's a simple and beautiful thing in life.
Cooking tips:There are skills in making delicious dishes.
