Drawn taro is a traditional famous dish in Shandong province, which belongs to Shandong Province. Taro has high nutritional value and is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins, saponin, etc. It has the effects of benefiting the stomach, relaxing bowels, detoxicating, tonifying the middle warmer, benefiting the liver and kidney, relieving swelling and pain, invigorating the stomach and strengthening the spleen, dispersing stagnation, regulating middle qi, resolving phlegm, and replenishing essence. The recipe is delicious and nutritious. At the same time, it should be noted that eating more taro will lead to flatulence, taro must be cooked, and raw food is slightly toxic. Practice 1 ingredients

500g of taro, sesame10g, 200g of sugar, 750g of cooked lard or clear oil (actual consumption100g).

operate

1. First, wash and peel taro, cut it into roller knives or diamond-shaped pieces, and put it in a plate for frying.

2. Sesame seeds are removed from impurities for later use.

3. Put a frying spoon on the fire, pour in 750 grams of oil after burning, and when it is half cooked, put in the taro pieces, fry them twice and color them (golden yellow) and pour out the oil.

4. Pour out the oil in the frying spoon, leaving the remaining oil15g, and put 200g of white sugar into the pot, stirring constantly, so that the sugar is evenly melted by heating, but the fire should not be too big. When the sugar liquid bubbles up to the size of a small needle tip, quickly pour in the fried taro block, sprinkle with sesame seeds, turn it over evenly, and serve it on the table quickly.

Practice 2

Food ingredients:

Ingredients: taro (500g), sesame (1 0g) and ginger (1slice).

Seasoning: white sugar (200g), clear oil (750g).

Production method:

1 first, wash and peel taro, cut it into hob blocks or diamond blocks, and put it in a plate for frying; Sesame seeds are removed from impurities for later use.

2. Heat 1 bowl of raw oil to 60% heat, add taro pieces, fry the taro pieces until golden brown with slow fire, and take out and drain the oil.

Leave the remaining oil in the pot, add 200 grams of sugar, and stir-fry the sugar with low fire until it melts.

4 Cut some ginger slices and stir-fry the ginger in sugar.

5 when the sugar is fried until it melts slightly, add some water.

6 When the sugar solution bubbles, quickly pour the fried taro into it, stir-fry for dozens of seconds, then serve, sprinkle with sesame seeds and serve.

Delicious tips:

1. The syrup should be extracted with oil, and the sugar should be kept away from the fire when it begins to bubble.

2. Ginger slices are used to avoid making the taste of finished dishes too monotonous, and the amount of ginger can be adjusted according to personal taste.

3. When the candy is insoluble, you can add a little water, but not too much, otherwise it will be difficult to make syrup.