1. Peel taro, wash and cut into pieces (remember to wear gloves).
2. Wait for the oil pan to start bubbling before frying (not too hot, it will dry out, and fry again later). When it becomes Huang Shi, fish it up.
3. Hot pot, if it smokes slightly, go back to the pot and fry for the second time, about 15 seconds. It needs a big fire (to force the oil out), and then take it out and turn off the fire (otherwise the oil temperature will drop and it will eat oil).
4. Add a tablespoon of oil to the pot, turn on a small fire, pour sugar into the pot while it is hot, and stir fry slowly (be patient, this step is the most important).
5. Stir fry until it bubbles and add salt (this will be less greasy). Sugar will change as shown in the figure. It's almost the same when the sugar turns reddish brown. Keep stirring with a spoon to avoid sticking to the pot.
6. Turn off the fire, pour in the taro and continue stirring. The more stirring, the more painting.
「
Leisure snacks Xiangxiang roasted taro slices
title
」
Original author Huo Shuangyu
food
Taro 1 salt content
Appropriate amount of pepper and cooking oil
step
1. Peel taro and wash it for later use.
2. Cut into thin slices. It is best to have a uniform thickness, so that the baking time is roughly the same.
3. Add the right amount of cooking oil and a small amount of salt. The amount of salt depends on personal taste.
4. add pepper. Stir all the seasonings evenly. Personally, I think pepper is a good condiment. Other seasonings can be added according to personal preference, such as cumin powder.
5. Preheat the oven. Put the taro slices on the baking tray for 200 degrees, about 15 minutes. The baking time should be related to the thickness of taro chips. Look carefully, don't burn yourself.
6. Crispy taro chips are a good snack for leisure.
「
Taro omelet
title
」
The original author is happy xiangchu.
food
3 eggs of taro 1
Proper amount of edible oil
step
1. Peel taro, wash and steam.
2. press it into fine mud with a spoon while it is hot. If you like sweets, you can add sugar.
3. Break the eggs one by one.
4. Brush a little oil in a non-stick pan with a small fire, pour in the egg liquid, make it as neat as possible, knead the taro into a strip about the width of the egg liquid, and put it on the edge of one end.
5. Roll it up slowly and neatly with chopsticks.
6. The interface is down. Handbag, plastic surgery. Cut a centimeter-thick piece. Set the plate.
「
Sand-resistant taro
title
」
food
300g taro, 4 tbsp sugar.
2/3 water sugar
step
1. Cut taro into strips. As thick as a thumb. Don't cut it too fine, because if it is too fine, it will get tired of eating it with sugar. -I cut it too thin this time. At first, I was afraid that it was not good, but later I found that I would rather fry it for a while than cut it too thin.
2. put oil in the pot, the amount of oil just covers all the taro. Heat the oil for six minutes, and then fry the taro. Don't turn it over with a shovel, you'll break the taro. Shake the pan after frying for a while to avoid sticking. Fry for about four minutes, turn over and fry for another three minutes. When you decide to touch the surface of taro with a shovel, it's OK and you can cook. Don't turn off the fire when cooking, so taro will bring less oil when cooking.
3. stir-fry sugar. Take out the oil and wash the pan. Here is the first trick to prevent sand from turning into wire drawing, that is, there is no oil in the pot. Add 4 ~ 5 teaspoons of ceramic sugar, and then add 2/3 of water. Fire and melt the sugar with a small torch. Keep stirring.
4. Continue to stir fry after saccharification, and add 2 drops of vinegar when the sugar bubbles. A friend taught me, and I don't know why. The second measure to prevent sand from turning into wiredrawing is that when big bubbles turn into small bubbles, the sugar will be fried instead of syrupy. The picture above shows large bubbles, and small bubbles are finer.
5. Serve taro. The third measure, don't let the sand control become wiredrawing, that is, leave the pot at the back end of taro out of the fire and wrap the sugar evenly in the state of leaving the fire.
6. If you follow the above practice, you find that the taro has turned into a rotating shape just after being put into the pot. Don't worry, let the sand control remain the same. The fourth technique of rotation, let taro be evenly coated with syrup, let it stand, and when the pot cools down, you will find that the syrup has become icing. Sand prevention succeeded! But at this time, taro sticks to the pot and won't fit in. Then continue to heat on low heat until the sugar melts slightly, then shake the taro evenly and take it out while it is hot. Otherwise it will stick to the bottom of the pot again.
7. The last pot looks like this. I think in order not to waste sugar, we should boil sugar water to drink.