"Fansha Taro" is crispy on the outside and tender on the inside. How is this taro that the old people and children love to eat made?

first, we prepare a taro from Lipu, and clean it in clean water for later use. Students remember to clean the taro paste before peeling, otherwise it is easy to dirty the ingredients during operation, and then cut off the head and tail. The purpose of this step is to peel the taro for later use. The next step is to prepare for changing the knife. First, we cut the taro into a plane, then fry the plane to the bottom, and then cut it into thick slices about one centimeter for later use. Taro is relatively solid. This step needs to be handled carefully. Cut it into small strips for later use, and then cut it into diamond-shaped blocks with uniform size. Students should pay attention that only diamond-shaped blocks can make full use of the leftover materials in all cutting methods. If you cut small strips, there will be irregular leftover materials, which will affect the sale. After the taro is cut, put it into a basin and clean it. The purpose of this step is to remove the starch on the surface of the taro. After cleaning, take it out and drain it. Then add a handful of potato starch and mix it well for later use. After mixing well, sprinkle a little water to absorb the starch from the potato head. Finally, add a little potato starch and mix well.

In the second and next step, the auxiliary materials are prepared. Add a small half bowl of white sugar into the bowl, add water 1: 1 with white sugar, and stir evenly for later use. The next step is to start making. First, we heat the pot, and then add the small oil after the pot is heated. Then heat the oil to 51% heat. After the oil temperature is 51% heat, turn the fire in the pot to a low heat, and then put the taro into the pot in turn. Please fry the taro for two minutes after cooking, and don't stir it for two minutes again, otherwise the taro will easily break and affect the appearance. After frying for two minutes, peel off part of the egg noodles with a colander. Then continue to fry on low heat for four minutes. When the taro floats completely, you can take it out for later use.

thirdly, after the taro is fished out, the hot oil is poured out, and after the pan is washed again, the next step is to start to stir-fry sugar, and continue to turn on a small fire to put the prepared white sugar water into the pan. After the sugar water is put into the pan, the change is that the sugar water is boiled, and after the water in the sugar water is boiled for two minutes, most of it evaporates, and then the syrup begins to bubble, and then it starts to turn into dense small bubbles after being stirred for two minutes with a small fire. At this time, the water in the syrup basically evaporates. Then put the fried taro in the pan, turn off the fire and stir fry it with a spatula until it is completely cooled. During the cooling process, the syrup will frost automatically. Stir-fry until the syrup is completely cooled, and then take it out of the pan and put it on the plate. A crispy and tender taro is made.