Back to the taro
By VicentaLakin
The return of sand is a cooking method for the shoals, which melts sugar into syrup and puts it into cooked food, so that it cools and condenses, and so that the syrup wrapped in the outer layer of the food becomes white frost. In the cuddly snacks, the return of the taro and the potato are often placed on the same plate, which, because of its gold and silver colour, is called the “gold column”. Here, I just made taro。
Recipe Recommendations
- Taro one
- white sugar appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for Back to the taro
1
Potato head to wash。
2
Cut the taro into strips。
3
Put more oil in the pot and heat it up。
4
Put the taro in the hot pot and blow it up。
5
It's been a while since I've been back. Stick it with a chopstick, it's ripe for easy penetration。
6
When you get out of the pot, suck the oil out of the paper and cool it。
7
A small bowl of water, half a bag of sugar. Boil with the middle fire。
8
It boils and turns into a fire, slows down the syrup and continues to boil until the foam of the syrup becomes smaller, dense and taneous. "Or make a bowl of cold water, stick syrup in the pot with chopsticks, put in a bowl of cold water, and if the sugar's not spread, tie it to the chopsticks, it's fine."
9
The fried tarp is flattened so it can be covered with syrup and the fire will go off。
10
The wind is blown in the pot with a fan quickly, and the white frost rises to the outer edge of the tarp, so that it can enter the plate。Back to the taro Make Tips
1. After cutting the taro into strips, do not wash it with water again; otherwise, the oil will splash everywhere when frying and burn people. 2. Wear gloves when peeling and cutting the taro into strips, because the taro juice contains saponin, which irritates the skin and makes the hands unbearably itchy. 3. When sugar-coating the taro, master three points: first, do not boil the syrup for too long; when the syrup becomes thick, quickly pour in the taro strips and mix evenly; second, after the taro strips are coated with syrup, turn off the heat immediately and stir continuously while fanning to rapidly cool the syrup on the strips, causing it to solidify into a white frost; third, the heat should not be too high—simmer the syrup over low heat, otherwise the syrup will burn and taste bitter.