[Chaoshan classic anti taro] recipe-Chinese Food-best chinese food recipes-cooking food

[Chaoshan classic anti taro]

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Then on. There's no end to one dish of cannonball sized taro. I'm going to make four or five dishes to make a special topic. Today, I'm going to share the classic practice of Chaoshan [anti sand taro]. I'm huajuan dad. The fat reducing food practitioner brings you good food. You're welcome to play v-seedsugar [original work. Reprint please indicate the source]

Cooking ingredients

Cooking Steps

Step1:[ingredients preparation] 500g taro, 60g sugar, 1 shallot, 120g wate

Step2:[cutting ingredients] cut taro into 1cm thick and 3cm long strips. Dice shallot.

Step3:[production steps] 1. Slow fry taro over medium heat (about 120 ℃ oil temperature). The surface is golden.

Step4:2. Add warm water and sugar to the pot.

Step5:The water is slightly thick and slightly burnt.

Step6:Stir fry taro over low heat.

Step7:Stir fry the syrup and tighten it. No obvious liquid. Turn off the fire.

Step8:Continue to stir fry and add scallion. Cool down naturally until the temperature is reached. Shake the pan evenly after sand out. There are obvious granulated sugar in the pan.

Step9:Set the plate. Make it.

Cooking tips:[production skills] this is a kind of patient Kung Fu dish for postgraduate entrance examination. It seems simple. In fact, it controls the fire temperature accurately, even physical strength. The process of stir frying needs patient observation, especially after turning off the fire. Repeat for at least 5 minutes to get out of the sand. [flower roll food review] the outer skin of the taste is slightly crispy. The taste of anti sand can eat the combination of taro and sugar. After the entrance, it is thick, delicate and fragrant. High sugar, high carbon, not suitable for people to eat fat. There are skills in making delicious dishes.