Crispy taro is one of Chaoshan snacks. The head is definitely fried mutton crisp. It chooses the best.

Sweet potato, peeled, sliced, dried, fried in oil pan, picked up and filtered to remove oil.

Stains, put into the boiling white sugar solution. Take out and cool, then evenly sprinkle with fried white sesame seeds and chop them.

This is coriander.

Taro paste is another skill. Taro paste is usually the last course of a banquet, so take its head.

A sweet tail means sweetness. The preparation method of taro paste comprises steaming taro, grinding into paste, adding bean paste,

White sugar, fried sesame seeds and diced white meat, cooked lotus seeds, a little orange juice or chopped Osmanthus Jelly,

Steam it again, it will become hot without smoking, sticky without hanging the bowl, fragrant and sweet, oily but not greasy.

Chaoshan snacks. People always like to tell such a story of taro paste, which tells the suffering of Lin Zexu in those days.

Appointed by Daoguang, smoking is prohibited in Guangdong. Consuls of Britain, Germany, the United States and Russia in Guangzhou invited ice to dinner.

Ice cream, Lin Zexu saw this "foreign toy" steaming, afraid to import it rashly. Foreigners saw it cautiously.

Wing, then very impolitely laughed. Lin Zexu kept a straight face. The next day, Lin Zexu asked

Diplomatic etiquette, set a seat in return. After several cold dishes, the taro paste came up, and a consul thought it was cold dishes again.

I scooped up a spoonful with a spoon and sent it to my mouth. As a result, I was very hot and screamed.

Third, it is the dish of turning over sand and taro, which was once the seasonal food of Mid-Autumn Festival. Peel taro and cut it into fingers.

Small pieces, fried in oil and picked up. Every once in a while, put taro in oil to remove water.

Steam. Then add some water to the sugar and cook it in a pot until the sugar water is as sticky as glue.

Put the block in, mix well, pick it up and take it off the stove immediately. This is crispy boiled taro. close

In Fansha taro, there is also a rather heroic story: after Yuan soldiers invaded Chaozhou, in order to consolidate its

It is stipulated that the joint household system, that is, three households and one insurance, one for every three households, can go anywhere at will.

Go to sleep. What is even more intolerable is that whoever marries a daughter-in-law is only allowed to sleep with Yuan Bing the night before. one hundred

The last name was unbearable, and they agreed to kill Fan Yuan on the night of August 15. As a result, overnight, heinous.

Yuan bing was cut off. People are still angry, but they regard taro as Fan Yuan's head and cut it into strips.

Deep-fried, fished out and added with sugar to worship the moon mother.

Crispy taro slices

[Required materials]

[Cooking process]

Main materials:

600g of taro paste, 250g of self-raising flour, 500g of chives, 50g of cooked lard and 750g of crude oil (oil consumption 100g).

How to do it:

1. First, clean the shallots, cut them into fine beads with a knife, then clean the wok and heat it, add lard, add the shallots when the oil is hot, and pour them out when the shallots are fried, thus obtaining the shallots oil. Then mix the onion bead oil into the taro paste, stir it evenly by hand, knead the taro paste into 20 pieces, put it in a plate, and then put it in the refrigerator until it is hard to use.

2. Put self-raising flour into a large bowl, add 200g water, dilute and stir evenly to avoid granulation, otherwise, add 40g crude oil and stir evenly to form a crisp slurry for later use.

3. Wash the frying pan, heat it and pour in the crude oil. When the oil is heated to 180℃, paste the taro paste one by one and fry it in the oil. Fry until the skin is crisp and golden yellow, and serve on a plate.

Features: crispy skin, sweet and smooth inside.