Back to the sand taro is delicious and has a knack. Crispy, waxy and sweet, and the skin does not become soft. Eat a big plate alone.
I remember that the first time I ate taro was a few years ago. A colleague is from Chaoshan. He often takes some taro back to Sha for dessert. I was lucky enough to taste two pieces, and I will never forget them. Later, my colleagues and I learned this taro to return to the sand. After several attempts, I finally got taro back into the sand without soft skin and frost. If you like taro, let's try it together.
Back to the sand taro is delicious and has a knack. Crispy, waxy and sweet, and the skin does not become soft. Eat a big plate alone.
Prepare ingredients: taro, shallots and sugar.
Specific steps:
1. Prepare a big taro, peel it off with a knife, then clean it, and then cut it into small pieces with a thickness of about 2 cm. It is recommended not to cut it too small. After cutting it all, rinse it twice with clear water again, clean the sticky starch on the surface of taro, drain the water and put it in a plate for later use. Cut shallots into chopped green onions for later use;
Back to the sand taro is delicious and has a knack. Crispy, waxy and sweet, and the skin does not become soft. Eat a big plate alone.
2. Take out the pan, pour enough cooking oil into the pan, pour in the chopped taro after the oil temperature is 60% hot, turn on a small fire and fry slowly, turning the taro constantly during the period, so that the taro can be heated evenly, prevent the taro from sticking to the pan, and take it out after frying; Continue to raise the oil temperature, when the oil temperature rises to 70%, put the fried taro in again for re-frying, and control the oil after re-frying for 30s;
Back to the sand taro is delicious and has a knack. Crispy, waxy and sweet, and the skin does not become soft. Eat a big plate alone.
3. Take the pot again, pour 50 grams of water into the pot, then pour 250 grams of white sugar, simmer slowly, and cook the white sugar until it melts, until a large number of large bubbles appear in the white sugar;
Back to the sand taro is delicious and has a knack. Crispy, waxy and sweet, and the skin does not become soft. Eat a big plate alone.
4. Add chopped green onion, then pour in the fried taro, turn on a small fire and stir fry constantly, stir fry quickly; Stir-fry until the surface of taro is evenly coated with syrup, then immediately turn off the heat and continue to turn the taro. As the temperature drops, the syrup turns white slowly, and then condenses into a layer of frost on the outer layer of taro. After returning to the sand, taro is ready. Taro skin is crisp but not soft, it tastes sweet and delicious, and it is great as a snack.