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.
Recipe Recommendations
- Taro one
- white sugar 4 tablespoons
- white vinegar 1 teaspoon
- sweetening
- other
- ten minutes
- ordinary
Steps for Fansha taro
1
Peel, wash, peel, and cut the taro into evenly sized sections. Cut the coriander, green onion, and orange peel into small pieces respectively.
2
Fly the chopped taro into water and drain it dry. (It will work without flying water) Put it in an oil pan and fry it over medium to medium heat for later use.
3
Wash the frying pan (make sure it is well), and put down the water, sugar and white vinegar (ratio about 2:4: 0.5).
4
Use medium heat and stir constantly with a spoon until large bubbles float on the surface of the syrup.
5
Remove from the heat, pour the fried taro segments and ingredients into the syrup, and flip the shovel lightly with a hand shovel. (You still have to blow air on the raw materials in summer, but now it's winter, you don't need it.)
6
The syrup condenses a layer of frost-like powdered sugar on the outer layer of the taro segments, so that you can serve on a plate!Fansha taro Make Tips
1. The fried taro segments must not come into contact with water. 2. You must use low heat when making the syrup; if it burns, all your previous efforts will be in vain! 3. The syrup should not be cooked on the stove for too long. Shortly after large bubbles form, pour in the fried taro segments and remove from the heat immediately. Otherwise, due to excessive water evaporation, the crystallized sugar coating will be dry and hard, and not soft enough.