How to make shredded betel nut taro

Ingredients

Half betel nut taro

White sugar half a bowl

Drawing How to make betel nut taro

Half taro

Peel

Use a ball-making spoon to scoop out into a ball shape

Prepare half of the sugar bowl. (It is best to use soft white sugar. This is because soft white sugar contains 20% invert sugar, and invert sugar can inhibit the formation of crystals during the syrup boiling process)

Burn the oil until it is 50% hot, and add Deep-fry the taro until the skin is golden and crispy, and the inside is cooked

Take it out. (It is best to fry in two times. The first time should be 50% hot oil temperature to fry the raw materials until they are 90% cooked, and the second time frying oil temperature should be between 70% and 80% hot oil.)

Stir-fried sugar is very important! Pour a little oil into the pot. (The ratio of oil to sugar is generally 1:4)

When the oil is slightly hot, add the sugar and stir over low heat

Use a wooden spatula to stir gently until the sugar dissolves. Start with White foam, continue to stir-fry until the foam disappears, the syrup changes from thick to thin, and the color changes from white to light yellow to dark yellow. Be careful not to burn it, and stir continuously during this period

At this time, you can cut the taro. When stirring, the movements should be light and quick to prevent the syrup from sticking into a lump. The time should not be too long. Coat the surface of the ingredients with syrup evenly and then it is ready to serve.

Put in the oiled batter. On the plate, serve with a bowl of cold boiled water for dipping