This is a Chaozhou dish. Many people think it's difficult to cook, but I think it's easy to cook. I'll teach you a few tricks that are easier. You can try them.

material

Ingredients: 500g； taro;

Accessories: appropriate amount of oil, white sugar 150g.

the taro

1

Cut the taro first for use.

2

Add more oil, and when the oil is hot, it is easy to fry taro and not easy to stick to the pot.

three

Taro, like this piece of taro, I can fry it in about 5 minutes. I fry it with a small fire. Don't be too big, or it will burn easily. Dear friends who don't know whether taro is cooked or not, you can use chopsticks to insert it. Normal taro is almost cooked, you can smell the delicious taro, and chopsticks are easy to insert, that is, it is cooked.

four

Then fry it, fish it up and drain the oil for later use.

five

Pour the oil in the pan, without washing the pan, put about 3 spoonfuls of clear water, fire it to boil, and then I put 6 spoonfuls of white sugar (to remind everyone here, the fried taro can only be dry if there is less water and a little more sugar), and you should keep stirring to prevent the white sugar from coming loose and sticking to the pan easily.

six

When the sugar water is almost sticky, you can immediately pour the fried taro into the pot, then turn the heat down and stir fry several times.

seven

When you turn it over, it feels more and more sticky, and you can't turn it over a bit. Then you turn it over with a spatula for a few more times, and it's all dry. You don't have to blow it at the fan or wait until it gets cold to get hard. This is the technology of anti-taro.

eight

That's it. It's on the plate.

Tips

Anti-sand taro must be eaten while it is hot, and cold anti-sand taro is not good for the stomach and intestines.