Taro 400g

Sugar 150g

Oil

Steps

Doing Steps

1, cut the taro into diamond-shaped pieces and spare.

2, oil pan heat, about 150 degrees, put a piece of taro down around a lot of small bubbles can be.

3, keep a small fire, put the taro in slowly fried, the first time is in order to the taro fried, so keep a small fire low temperature.

4, fried to chopsticks can easily penetrate, fried, can all fish out.

5, turn on the heat, the oil temperature to 180 degrees or so, taro put down there will be rolling big bubbles. This time is the surface of the taro fried crisp.

6, about a few dozen seconds, see the taro into a beautiful golden brown can be fished out, oil control for use.

7, ahead of time to put a moment to put the taro plate ready, coated with a layer of oil, so that the taro put on the pull will not stick to the plate.

8, frying pan pour oil, do not have to wait for the oil to heat up, you can put the sugar in, the most with good sugar, oil and sugar ratio is about 1:6 or so.

9, keep the heat in low, sugar poured into the slightly stirred, so that the sugar can be spread all over the bottom of the pot, so that the melting fast.

10, and so the sugar melted, we should always pay attention to, and so see the syrup becomes amber, we should put the taro in, this change is very short time, do not slip.

11, taro put in, quickly stir fry a few times, so that taro evenly coated with syrup, you can get out of the pan. A little drying can easily pull out a very long silk it.

12, taro put in, quickly stir fry a few times, so that the taro evenly coated with syrup, you can get out of the pot. A little drying can easily pull out a very long silk it.

13, and so the sugar wire cold to go, you can take down to the taro on the garnish.