Cake-roasted sweet potato and taro is a delicacy known to everyone in the Chaoshan area, and it is also a popular dessert snack in the Chaoshan area. Gongshao is a cooking method of Teochew cuisine, which involves cutting ingredients such as sweet potatoes and taro into pieces and boiling them in syrup. The sweet potatoes and taro made in this way are sweet and tough, and are not as easy to get greasy as the sweet potatoes and taro steamed with water. If you don't pay attention to control and eat one bite after another, by the time you realize it, you may have eaten too much.

The method is as follows:

1. Peel the sweet potatoes and taro, wash them, and cut them into strips 2 cm wide and 5-6 cm long.

2. Pour the sugar into the water and cook over low heat until the sugar melts into syrup. Don't use too much water, make the syrup thicker.

3. While the syrup is boiling, use a separate wok, pour in oil, add the oil and fry the sweet potatoes and taro until the surface of the sweet potato and taro is a little burnt.

4. Put the fried sweet potatoes and taro into the syrup. Boil the sweet potatoes and taro over low heat first, then turn on low heat and simmer slowly. This process takes 20 minutes to half an hour. .

5. Finally, put it on a plate and sprinkle with sesame seeds.