Chaozhou is famous for its sweets. Although I am from southern Fujian, I have a strong interest in Cantonese cuisine and have eaten it many times, so I have nothing to do at home. I tried to improve the whole version, adding coconut milk in the process of collecting water, so that the taro was fragrant with coconut.

material

Ingredients: taro1000g; ;

Accessories: oil, sugar, a can of coconut milk.

Coconut taro

1

Wash taro, cut into pieces, or cut into strips, depending on personal preference.

2

Add some oil to the pan, add taro and fry until cooked and crisp. Put it aside.

three

Add the right amount of sugar to the pot and add or subtract it according to your favorite sweetness. Don't forget that we also have a can of coconut milk, which contains sugar.

four

Just add the right amount of water and drown the sugar. Stir constantly over medium heat. Boil the sugar for about 20 minutes. When the soup becomes thick, pour in coconut milk and stir again. Then add the spare taro and keep stirring, so that the sugar is evenly wrapped around the taro and kept turning. When the soup is about to be collected, you can turn off the fire first. Turn it over a little. Soup is collected quickly and solidified quickly.

five

Lift the pot

skill

1, pay attention to the temperature, pay attention to the temperature, pay attention to the temperature, and say the important things three times.

2, personal preference plus coconut milk, sugar water can be normal.