Choose Lipu taro with sharp tips and thick roots. This kind of taro is powdery. Lipu taro must be boiled. The interface of boiling water should be as far away from taro as possible, so it tastes very pink, soft, sweet and delicious. It is really a good idea to cut taro with cotton thread.

material

Taro, cotton rope, sugar

working methods

1.2 Jin of taro is steamed for about 40 minutes, cooled and peeled;

2. Prepare a cotton rope, "cut" with both hands, and eat the taro pieces with sugar.

3. The taro steamed in the microwave oven is relatively powdery, and slicing in advance can reduce the microwave time.

material

Lipu taro, sugar practice

1. Wash the taro, drain it and cut it into strips (I forgot to take photos of the strips).

2. When the oil is 60% hot, add taro strips and fry on low heat until the taro is cooked. You can try poking it with chopsticks. If it's easier to pierce holes, it's ripe. Take it out and put it on kitchen paper to absorb excess grease.

3. Clean the oil in the pot, without washing the pot, add water and sugar directly, and the ratio of water to sugar is about 1: 2, which is more suitable for returning sand. Cook until big bubbles appear in the syrup, quickly put in the fried taro strips, turn off the heat quickly when sugar sand appears at the side of the pot, and keep stirring until the taro is evenly covered with sugar sand.

Jiaoxiang taro

material

Taro, chopped pepper

working methods

Cooked taro, peeled

After frying, add soy sauce, add taro, stir fry and color.

Stew for 2 minutes. Add a little salt and chopped pepper.

The pot is out.