hanging taro
Ingredients: Taro,white sugar
Recipe Recommendations
- Taro appropriate amount
- white sugar Banxiaowan
- sweetening
- wire drawing
- ten minutes
- simple
Steps for hanging taro
1
I cut off a corner of a big taro.
2
Cut it into small pieces, preferably evenly. Hehe, I didn't cut it very well either.
3
Put the chopped taro into the oil pan, don't rush to light the fire slowly, fry it slowly. Generally, good taro is very heavy and will sink to the bottom of the pot. When it is fried, the taro will float up. That way you can fish it out.
4
Put a small amount of water in the pot, but also add some oil, I feel that sugar boil faster after refueling, ha ha feeling just.
5
Add sugar and stir well with a spoon.
6
Stir constantly with a spoon, the heat can be medium.
7
See the bubbles in the sugar water? The water in the pot is not dry yet. Continue to stir.
8
Have you noticed that the sugar foam in the pot has become smaller and more delicate, and the color is slowly turning red? At this time, you can pick up the pot and continue stirring with a spoon. The sugar is almost ready to boil, and wait for the sugar to become redder. When you smell the paste smell of sugar a little, immediately pour in the fried taro (sweet potato), and use your hands to stir the spoon to make the taro stick to the sugar evenly.
9
After turning two pieces in the pan, plate them immediately.
10
Use chopsticks to pull out the silk, so the sugar is cooked just right.