Pulled taro
My favorite. I wonder if everyone likes it?
Recipe Recommendations
- betel nut Taro appropriate amount
- blending oil appropriate amount
- rock sugar appropriate amount
- qingshui appropriate amount
- sweetening
- wire drawing
- half an hour
- ordinary
Steps for Pulled taro
1
Wash and peel the Penang taro, and cut into strips of about 1CM. Drain the water and set aside.
2
Heat the oil in a hot pan. When the eight layers are hot, put the taro strips into the oil pan, gently stir, remove until the skin is slightly golden, and drain the oil for later use.
3
Clean the pan, pour in a proper amount of rock sugar, and add a little water. The sugar water ratio is about 1:3. Cook over low heat.
4
During the boiling process, the rock sugar will slowly melt and the sugar water will gradually become thicker. Then it will start to bubble and eventually turn into the golden color in the picture. Use a small spoon or shovel to stir it from time to time throughout the process, and the force should not be excessive.
5
When the syrup turns golden, immediately pour the taro strips into the pan and stir quickly until they are hot.
6
Scrape it up and put it on a plate, sprinkle some chocolate colored needles, and serve. Remember to serve it with a small bowl of cold boiled water next to it.Pulled taro Make Tips
①: Remember to wear gloves when peeling taro, because the mucus from taro can cause skin itching.②: The article introduces the water extraction method, which is the easiest to operate among the various extraction methods. There are also dry pulling methods, oil pulling methods, etc. If you are interested, you can check the information.③: The function of cold boiled water is that when the shredded taro is not pulled out, you can put the shredded taro into water and gently dip it in it.