edit

Taro, starch, sugar, chocolate needles, salad oil, a tomato and a coriander.

1 Cut taro into ribs, blanch it with boiling water, control the water purification, spread dry starch evenly on the surface, and fry it in an oil pan (don't color it until the surface turns white).

Wash 2 tablespoons, add 2-2 clear water, 4-2 white sugar, and cook the sugar with low heat. Stir with a spoon until the sugar is thick and foamed, add the fried taro, and turn off the heat until the sand comes out.

Peel the tomatoes with a knife, roll them into small flowers and put them on one side of the plate. Put down the coriander and put the taro on the plate.

1, taro strips should be fried twice in the pot, so that they can be fried evenly and thoroughly, and secondly, they can save time.

2. After the taro is cut into strips, it can't be washed with water. Otherwise, when frying in the oil pan, oil flowers will splash around and burn people.

3. You should wear gloves to peel and cut taro, because taro juice contains saponins, which will irritate the skin and make people itch.

4. When taro returns to the sand, you should master three points: First, don't cook the syrup for too long. When the syrup becomes sticky, you should quickly pour the taro strips into your pocket; Second, after the taro strips are coated with syrup, immediately turn off the fire to blow dry and stir fry constantly, so that the syrup outside the taro strips can be quickly cooled and condensed into frost; Third, the heat should not be too large, and the syrup should be boiled with a small fire, otherwise the syrup will burn and become bitter.

5. Lipu taro is the best choice for taro selection. Taro with smooth taste generally feels heavier. The powdered taro is not only dense and round in the head, but also round.