Chinese Food
An endless orange flavored taro
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Anti sand taro. As a classic snack in Chaoshan, it is loved by the family. The traditional taro is mostly made of scallion after boiling syrup. Today's orange peel is made of orange peel. The unique fragrance of orange peel makes the taro sweet but not greasy. The taste is good. Would you like to try it?
Cooking ingredients
Cooking Steps
Step1:First prepare the orange peel. Cut off the excess white pulp. Only a small amount is needed.
Step2:Dice, dice.
Step3:30 grams of water and 70 grams of sugar are ready. Because my family likes to eat sweet. I actually use a little more sugar than this.
Step4:The best way to buy taro is to choose Lipu Taro. It's soft and delicious.
Step5:My Taro with skin weighs 984g. I only use half of it. Peel it and cut it into about 5cm long and 2.53cm wide taro sticks. Ps-taro should not be cut too small. Otherwise, it is easy to break up in the process of turning syrup.
Step6:Put a proper amount of cooking oil into the pot. Turn on the medium and small heat. When the oil is almost warm, you can heat up the taro sticks together and fry them slowly. In this way, the surface won't be fried. But the inside is not ripe yet.
Step7:It needs to be turned over again and again. It's about ten minutes. The surface of the taro is slightly golden when it's picked up. If the shell is a little brittle and hard, it means that it's fried. Take up and control the dry oil.
Step8:Pour out the oil in the pan. Put in water and sugar. Boil over medium heat and turn to low heat to boil slowly
Step9:And stir with a spatula.
Step10:As the water evaporates, the syrup begins as a big bubble
Step11:When it becomes thick and small bubbles, the syrup will boil. Pour in the orange peel and stir fry for several times. Turn off the heat.
Step12:The novice has a way to judge whether the syrup is well cooked. It is to dip the syrup with a spatula and drop it into a bowl of cold water when boiling the syrup. If the syrup immediately melts and melts, it means that the syrup is not well cooked; if the syrup is in a condensed state after dropping, it means that the syrup is well cooked, as shown in the figure.
Step13:After turning off the fire, put the pot on the other end of the rack to cool down the pot quickly. Pour the taro into the pot, and use the spatula to continuously stir, stir and stir, so that each taro is evenly coated with syrup.
Step14:As the temperature of the pot slowly drops, the syrup will also slowly solidify on the taro and frost. That is anti sand . Anti sand taro is ready. I actually put more sugar. So the icing is thicker. The outer layer will be crisper.
Step15:Come out of the pot and put it on the plate. This dish is a finished product made according to the sugar content of the formula. Light and thin sugar can be seen on the surface.
Step16:Crispy outside, soft inside. Sweet but not greasy. Eat well One bite is not good. A few more.
Step17:This is the finished product with a little more sugar. Sugar coating rati
Step18:
Cooking tips:1 A kind of It is better to choose the taro of Lipu Taro type. Two A kind of Cut taro into small pieces. Three A kind of If you are worried about waxing the orange peel you bought, rub the surface with salt before taking the orange peel. Four A kind of 30 grams of water is a little more than 3 spoons of water. Five A kind of You can put more sugar like dessert. There will be extra sugar left at the bottom of the pot when the last sand comes out. Don't like too sweet. The ratio of sugar to water is generally 2-16 A kind of When frying taro, the oil temperature does not need to wait until it is very high. There are skills in making delicious dishes.
