Raw materials:

500 grams of taro, 10 grams of sesame, 200 grams of sugar, 750 grams of cooked lard or oil (100 grams of actual consumption).

Method:

1. first taro washed and peeled, cut into hobnail cut or rhombus-shaped block, put the disk to be fried.

2. Sesame seeds picked impurities to be used.

3. fire on the shelf frying spoon, burn well and pour 750 grams of oil, burned to six mature, the taro block into the two fried color (golden

color) decanting out of the oil.

4. the frying spoon oil out, leaving 15 grams of oil, 200 grams of sugar into the pot, stirring constantly, so that the sugar is heated evenly melted,

but the fire should not be too large, such as sugar bubbles small pinpoint-sized bubbles, quickly poured fried taro pieces, sprinkled with sesame seeds, turning over evenly

uniformly, the plate rush table.

Flipping sand taro

Materials: taro 1

Seasoning: sugar 1 cup

Methods:

1, taro peeled, cleaned, cut into strips, and then trimmed into an oval, into the hot oil, frying over low heat and fish out.

2, put the sugar in the pot, add cold water and taro back to the pot, stir-fry over low heat until the sugar dissolves, and evenly wrapped in taro that is.

Easy:

1, taro repair into an oval shape is to look good, do not repair can also be cut directly into long columns can be, but the repair down the fragmented part of the taro puree can be steamed to do sago dew.

2, sugar dissolved into syrup, initially transparent, after cooling the sugar will be reduced to powder, as if wrapped in a layer of white sand.