Chinese Food
Cereal taro
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Anti sand taro is one of the special snacks in Chaoshan area. It is often cut into columns. It is fried in an oil pan, then melted into syrup and poured into the fried taro. Stir until each taro is dipped in syrup and cooled and solidified. The syrup wrapped in the outer layer of taro becomes white frost. It is crisp, sweet and glutinous on the taste. It often appears on the table in various restaurants or various banquet. It is also often placed in a plate with sweet potatoes. It is known as gold pillar and silver pillar because of its two colors of gold and silver. Today's taro is an upgraded version. The taro itself is very crispy and delicious. I sprinkled nutritional cereal on the basis of the taro itself. Eating the cereal dry is sweet and delicious. So eating the taro has another sweet taste. It sublimates the taste of the taro. My husband has been praising it all the time. He can't stop eating one piece. It's really sweet The more you eat, the more addictive you become.
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:Taro peeled and cut into 2 * 2 * 5cm long strip
Step3:Heat the oil in the pot and fry it in tar
Step4:Fried taro is dry and the surface is a little golde
Step5:Remove the oil and separate it for standb
Step6:Sugar in the po
Step7:Add some water, turn on a small fire and simmer slowly. Don't turn it in the meantim
Step8:Boil until syrup turns from big bubble to small bubbl
Step9:Pour in taro and stir with spatula. Make the taro surface full of syru
Step10:Turn off the heat. Continue to stir until the syrup is converted into icing
Step11:Put it on a plate and sprinkle it with nutritious cereal. Eat it while it's hot
Step12:Don
Step13:Close loo
Cooking tips:1. After the taro is cut into strips, it can't be washed again. Otherwise, when frying in the oil pan, the oil will splash everywhere and burn people. 2. When returning the taro to the sand, you should master three points: first, the syrup can't be boiled for too long. When the syrup becomes thick, you should quickly pour the taro into the bag; second, after the taro is coated with syrup, immediately turn off the fire and blow continuously and stir fry, so that the syrup outside the taro can quickly cool down and coagulate into white frost; third, the fire should not be too big. Boil the syrup with a small fire, or the syrup will be burnt and taste bitter. 3. Lipu Taro is the best choice for taro selection. The taro with smooth taste is generally heavy in hand. The taro with flour is not only with dense and round head lines, but also round. There are skills in making delicious dishes.
