Anti-sand taro practice

Sand prevention is a cooking method of Chaozhou cuisine. It is to melt sugar into syrup, then put it into fried ingredients, let it cool and solidify, and then the syrup wrapped in the outer layer of ingredients becomes frost. Taro back to sand is made of taro rich in starch and white sugar back to sand. It tastes smooth and sweet. In Chaoshan snacks, taro and sweet potato are often put on the same plate, which is called "golden pillar and silver pillar" because of its gold and silver color.

Step 1: Peel and clean taro, cut it into long strips, then sprinkle 1 tbsp salt on taro strips and marinate evenly for about 15 minutes.

Step two, pour the oil into the hot pot. When the oil is basically hot, pour in taro strips and fry for 8 ~ 10 minutes. In the process of frying, the taro strips in the pot should be constantly stirred and heated evenly until the taro strips are cooked and drained.

Step 3: Drain the remaining oil from the pot, clean the pot, pour in 150g white sugar and half a bowl of water to boil, and stir-fry the syrup with low heat until the foam of the syrup becomes smaller, thicker and the color changes slightly.

Step 4: Soak the fried taro strips evenly in the pot, coat the taro strips with syrup, immediately turn off the fire, blow air into the pot quickly with a fan, stir-fry until the outer edge of the taro strips is white frost, and then serve.

What should I pay attention to when making sand-proof taro?

First of all, taro strips should be fried twice in the pot, so that they can be fried evenly and thoroughly, and secondly, they can save time. In addition, after the taro is cut into strips, it should not be washed with water, otherwise, when frying in the oil pan, oil flowers will splash around and burn people.

Secondly, mom should wear gloves when peeling taro, because taro juice contains saponins, which will irritate the skin and make people's fingers itch. If you accidentally get mucus, it is recommended that mothers wipe it with vinegar or ginger to relieve itching, or put their hands on the stove for a while to achieve the effect of relieving itching.

Finally, we should pay special attention to these three points: first, don't cook the sugar water for too long. When the sugar water thickens, we should quickly pour the 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.