Chinese Food
Chaozhou cuisine teaches you how to make sweet and delicious taro
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Cooking ingredients
Cooking Steps
Step1:A jin of taro and a cup of sugar. Cut the taro into long strips with middle finger thickness and steam for 15 minutes.
Step2:After cooling, fry with heat until the surface is yellowish and scoop up.
Step3:Add 90ml water and sugar and cook over low heat until the sugar dissolves. Keep turning the sugar water until it's almost dry. The sugar water changes from big bubble to small bubble.
Step4:Keep turning the sugar water until it's almost dry. The sugar water changes from big bubble to small bubble.
Step5:Stir fry the taro. Turn off the fire.
Step6:Continue until the sugar is white. It's called sand. You can load the dishes. Crispy when it's ho
Cooking tips:Dishes taste delicious - crisp and glutinous taste. The characteristics of pink, smooth and sweet dishes - anti sand, also known as back sand . It is a cooking method of Chaozhou cuisine. It is to melt the white sugar into syrup and put it into the fried ingredients. Let it cool and solidify. The syrup wrapped in the outer layer of the ingredients becomes white frost. Return to sand taro is made of taro rich in starch and sugar. It tastes smooth and sweet. In Chaoshan snacks, returning sand taro and sweet potato are often placed in the same plate. Because of their gold and silver color, they are called golden pillar and silver pillar. They have skills in making delicious dishes.
