-- Ingredients --

Taro 1 (1-1.5 pounds) Oil just before taro

Sugar 250g Water 50g

-- Method --

1 | Taro cut strips, not too thin, and the picture is similar.

2 | Heat oil until bubbles form, add taro. Fry the taro.

3 | Fry the taro until it is about this color. This way the taro tastes more crispy, and I feel that the texture is better. Do not like too crispy can be early fishing up, spatula can easily poke taro break means taro has been cooked.

4 | sugar into the pot, according to personal preference, the appropriate amount of sugar.

5 | Add water, open high heat.

6 | Cook over high heat until the sugar thickens. If you have a thermometer, it will be about 110-115 degrees. Or, you can take a little boiled sugar water, put it into the pot, pinch it to see if the sugar is sticky, sticky state is ok ~

7 | Off the heat, fried taro into the boiled sugar water.

8 | Immediately stir immediately, the speed should be fast, to make the counter-sand to look good. If you have the conditions, you can use a fan to blow on the pot.

9 | Successfully, one serving at a time to clear the plate.

-- Tips --

1 | The taro must be powdery enough, so that the anti-sand taro is delicious.

2 | Cooking sugar is very dependent on the effort, sugar is not cooked properly, the counter-sand will fail, so pay attention to the state of the sugar water.

3 | The recipe can add 30 grams of orange peel, after the sugar boiled, and fried taro together into the sugar water, a different flavor, worth a try.

4 | Want to do a good look, cut off the head and tail of the taro, take the middle part, so that out of the anti-sand taro is the most beautiful.