Taro a sugar moderate (like sweet on more), if easy to fire people, use rock sugar, maltose (dispensable) cooking oil (preferably not use peanut oil), with salad oil, sunflower seeds, corn oil can be

practice

1, taro peeling, cut into rolling blocks (taro polygon, the more the area of the number of contact with the water the larger the area, the easier to cook and taste)

2, put in the rice cooker and pour as cooking oil. easy to cook and taste)

2, into the rice cooker, pour such as cooking oil, and then pawed the pot of taro (shaking taro), so that the oil can stick to the taro.

3, pour in sugar, the amount of sugar, like sweet on more.

4, pour the water, the amount of water should not exceed the height of the taro in the pot, like a rock in the river, there is still water underneath, but half of the taro in the water, did not cover the taro.

5, into the rice cooker, like cooking rice can be, until the rice cooker jumped to keep warm, you can unplug it! Wait 5 minutes can be served out

6 served on a plate, the pot of sugar sauce poured over the taro on it. The bottom layer of taro, due to the oil has a golden brown crispy skin ~ ~

Tips

The amount of water should not exceed the height of the taro in the pot, otherwise it will become taro puree!