Anti-Too Head

1

Simple food。

2

Tacos cut long strips, not too wide and about 2 centimetres tall。

3

The fire in the middle of the oil temperature added to the taro fried。

4

It's a small bubble, it's small, it's low, it's soft, it's soft, it's hot, it's hot, it's hard。

5

The taro pot is followed by a smoke of extra grease。

6

Add a pot of water and sugar to the fire and mix the shovel。

7

Sugar boils with shovels, and so does the foam, so there's bubbles on the side of the pot。

8

The fire fell into the taro flat。

9

We're going to flip the tacos and stick them to the syrup。

10

Temperatures began to drop and sugar began to change colours, and it continued to flatten gently。

11

Until the syrup becomes white, some sugar powder。

12

Here we go。

13

The sugar is ready to melt and the taro is fried with powder。

14

I'm sorry

One of the tacos needs to be hotter and slow to blow up the taro, if it's hotter and fast enough to blow up the outer gold. 2 taro needs to be warmed up when it comes to the pot, which can force the extra fat out of the taro, and the taro has no fat on the surface. 3 The syrup is boiled with another non-fat-free pot, the sugar boiler is mixed, the whole fire is boiled to soak, and the syrup on the side of the pot is bubbled. When the four syrups are ready to go off the fire, so that the maggots are evenly flattened, so that the taccos are fully glued to the syrup, and so lightly so that the temperature drops, and the syrups condensate and white. It is important that the tarheads are well fried, that the surface is dry and that no oil is allowed in the syrup pan。