White sesame milk sweet taro paste Ingredients: condensed milk,white sesame,Taro,white sugar,olive oil
fried taro I have been thinking about frying this taro today for a long time, haha! I also like fried sweet potatoes this way. I wanted to make some more sweet potatoes, but forget it. Two people couldn't eat them. The key is that this thing gets hot and you can't eat too much. <br /><br />It was just out of the pot, fragrant and crispy, and I was so greedy!
auspicious sanbao As the Spring Festival approaches, I dedicate the very good auspicious treasures of Yitou to everyone
milk-flavored black sesame taro paste After taking pictures for a long time, the camera ran out of power. This one looks better. The light is not turned on well, and there is no other color to mention, the picture is too dark. Learn your lessons. PS: I processed the pictures, and the effect is a little better, heh!
Pulled taro I originally wanted to restore the taro, but there was only rock sugar left in the room and no white sugar. I thought it would be okay if it was all sugar. After straightening, I realized that there was no legendary frosting, but I created the silk taro that had not been successfully made before. Even I admire myself, a master! Expert!
Fansha taro "Return to sand" is a cooking method in Chaozhou cuisine. Simply put, first heat the white sugar and melt it into syrup, and then pour the fried ingredients into the syrup. When it cools and solidifies, the syrup will turn into a layer of white frost. Wrap on the outer layer of the ingredients. Because we Chaozhou people are accustomed to calling white sugar sand sugar, and returning sand is to melt the sand sugar into syrup and turn it into solid sugar powder after cooling. Therefore, returning sand means "returning" to restore the original state of sand sugar.
