Pour a little oil into the pot, add water and sugar (1: 4), and gently stir with a wooden shovel until the sugar melts. White foam at first, continue to stir until the foam disappears, the syrup turns from thick to thin, and the color turns from white to light yellow to dark yellow. Be careful not to blow it up. In the meantime, keep stirring. 4. At this time, you can pull out the taro, and the action should be light and gentle. This is because soft white sugar contains 20% invert sugar, which can inhibit the crystal formation in the process of syrup boiling. Heat the oil to 50%, add taro medicine, fry until the skin is golden and crisp, and take it out. It tastes crisper and avoids burning your mouth. Oh, you may like it, too: take oilfield chicken, fry eel in oil but not greasy, and tonify the kidney. Do you know Youxi Cloth Duck? Which restaurant in Quanzhou is delicious? There's always one you like. The popularity is also quite high. When Bian Xiao goes to a restaurant, he always sees many tables. 3. It is very important to stir-fry sugar. Ingredients: Taro seasoning: 4 tablespoons of sugar, 1 tablespoon of water, and proper amount of vegetable oil: 1. Peel taro and dig it out with a pill-making spoon. Water: sugar = 1: 4. The spoon next to it is used for measuring, about one spoon of water and four spoons of sugar. In this issue of Anhui Cuisine Culture, I will teach you how to make steamed taro.

The practice of sweet taro

Put the white sugar into a 1 oil pan (the dosage ratio of white sugar to oil is 50g of white sugar15g of oil), and the oil temperature should not be too high. Stir the melted sugar slowly with a spoon until the syrup is light yellow and can be pulled out, that is, put the fried taro pieces and segments into the syrup and turn them quickly from the fire so that the syrup is evenly wrapped on the fried materials.

The practice of rotating taro introduces the cuisine and its function in detail: home menu taste: sweet technology: the making material of rotating taro: main material: taro 200g, auxiliary material: sesame 5g, osmanthus 5g, egg 50g, seasoning: salad oil 100g, sugar 150g.

The practice of rotating taro introduces the cuisine and its function in detail: home menu taste: sweet technology: the making material of rotating taro: main material: taro 200g, auxiliary material: sesame 5g, osmanthus 5g, egg 50g, seasoning: salad oil 100g, sugar 150g. 2. Heat the oil in the pot, add the taro pieces, fry and set aside. ) appropriate amount of taro. Step 1 areca taro is washed, peeled and cut into strips of about 1CM.

3. Put a frying spoon on the fire, pour 750g of oil after it is cooked, and when it is half cooked, add taro pieces, fry it twice and color it (golden yellow), then pour out the oil.

This is because soft white sugar contains 20% invert sugar, which can inhibit the formation of crystals during the boiling process of syrup. ) 4. Heat the oil to 50%, add taro medicine and fry until golden brown.

5. Add the previously fried taro. Add hot oil to the hot pot. When the eighth floor is hot, put the taro strips into the oil pan and gently stir-fry until the skin is slightly golden.