The practice of anti-sand taro is to cut taro into strips and fry it. After frying, stick boiled syrup on its surface until the syrup becomes snow-white icing.

Anti-sand taro tastes sweet, soft and glutinous, which is especially delicious. It is a home-cooked dish that many people like to eat. When cooking, you should remove the surface of taro in advance, wash it with clear water, dry the water on the surface and cut it with a knife. 1.5 cm thick, and then cut it into thick strips of 2~3 cm. Also prepare enough oil and sugar.

First, fried taro

To make anti-sand taro, you should first fry the cut taro. When frying, you should prepare a wok and put enough cooking oil in it. When the chopsticks are inserted, when it bubbles all around, you should put the taro into the wok and fry it with a meat spoon constantly, and keep the fire at medium heat for about 10 minute, so that the reading strips in the wok are evenly heated and all the fish strips are fried.

Second, boil syrup

After frying taro, boil the syrup. When boiling the syrup, prepare water and sugar according to the ratio of 1:2, mix them together and put them in the pot to start boiling the syrup. When cooking, be sure to cook it with medium fire, slowly cook it with low fire after boiling, and turn it constantly during the cooking process until the syrup in the pot appears a lot of foam, and the foam changes from large to small and becomes thick paste.

Third, stir-fry taro

After the syrup in the pot is boiled, put the fried taro strips into the syrup in the pot and stir fry quickly, so that the surface of each taro strip is covered with a layer of syrup and stir fry evenly, then turn off the fire and continue to stir fry, so that the syrup on the surface of taro slowly turns into white icing, and then take it out and put it into a plate. At this time, the attractive anti-sand taro is ready and can enjoy delicious food directly.

Fourth, matters needing attention in making anti-sand taro

When making anti-sand taro, it should be noted that the cut taro can't be washed with water, otherwise a lot of oil will spill out when frying. When boiling syrup, you can't boil it for too long. After the syrup becomes thick, you should quickly put the taro strips in, and after its surface is covered with syrup, you should immediately turn off the fire and let it cool down before white icing can appear. If you boil it for too long and the heat is too strong, it will make the prepared anti-sand taro taste bitter.