Lipu taro has tender meat and unique flavor, which is worth recommending. At the same time, it is big, the taro meat is white and soft, and the quality is excellent. Lipu taro has high starch content and special flavor. Lipu taro is fragrant, crisp, pink, sticky, sweet and fragrant, which is most suitable for making sand-resistant taro. When it comes to the selection of taro, you should choose a relatively strong taro without spots. Must be symmetrical, light to pick up, it means less water, and the meat is fine and white when cut, which means that the texture is loose and it is top grade. Be careful not to have rotten spots on the appearance, otherwise the incision will be corrupted. In addition, you can also observe the incision of taro. If the incision juice is powdery, the meat is crispy and delicious. If it is liquid, the meat is not so fluffy. Taro with smooth taste generally feels heavy, and taro with flour noodles is not only dense but also round.
When taro turns to sand, we should grasp three points: first, don't cook the syrup for too long, and when the syrup thickens, we should quickly pour taro strips into our pockets; 2. After the taro strips are coated with syrup, immediately turn off the fire and 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 paste and be bitter.
Traditional practice will also add some chopped green onion to add fragrance to relieve boredom.
Required materials
300g of taro, 30g of chopped green onion, 50g of sugar,15g of water.
Production steps
1. Peel the taro and cut it into strips about two centimeters square.
2. When the oil temperature reaches 70% heat, turn to low heat and add taro strips.
3. Fry for about 7 or 8 minutes, remove and control the oil.
4. Pour the right amount of oil into another pot and stir-fry the chopped green onion for fragrance.
5. Stir-fry the fragrance and add sugar and water.
6. Turn the heat down and keep stirring until the syrup changes from large bubbles to dense bubbles.
7. Quickly pour in taro and stir fry, and coat with syrup.
8. Wrap the syrup in the back pot, and continue to stir fry from the fire until the surface of taro is evenly frosted.
9. Chaoshan specialty snack "Anti-sand taro" is ready ~ crispy and delicious, and a must-have dessert after dinner.
Tips:
1. When frying taro, you can put a fan beside the pot or move it to a ventilated place for better cooling.
2. Sweet potato can also be made in this way.
3. Keep stirring the syrup and pour the taro strips into the big bubbles.
4. After the taro is cut into strips, you can't wash it with water, otherwise, when frying in the oil pan, oil flowers will splash around and burn people.
Wear gloves when peeling taro, because taro juice contains saponins, which will irritate the skin and make people itch.
6. Know how far sugar can turn into sand. Take a small bowl filled with clear water and drop the syrup into the clear water with a spoon. If the syrup drops in clear water, it will not spread out and condense into one piece, indicating that the syrup is ripe.