Taro in sand(fan sha xiang yu )

Taro in sand

Introduction:

"Returning to sand" is a kind of cooking method in Chaozhou cuisine. To put it simply, first heat the sugar to make syrup, then pour the fried raw material into the syrup, and when it cools and solidifies, the syrup will turn into a layer of white frost and wrap in the outer layer of the raw material. Because we Chaozhou people are used to call white sugar as granulated sugar. Returning to the sand means melting granulated sugar into syrup and then turning it into solid sugar powder after cooling. Therefore, returning to the sand means "returning to the original state of granulated sugar."

Production steps:

Step 1: peel the taro, wash and peel it, cut it into even inch pieces, cut coriander, scallion and orange peel into small pieces.

Step 2: cut taro into water and dry it. (it's ok if you don't fly water) deep fry in oil pan over medium low heat.

Step 3: wash the frying pan (be sure to wash it clean), put in water, white sugar and white vinegar (the ratio is about 2:4:0.5).

Step 4: use medium heat and stir with a spoon until bubbles appear on the syrup surface.

Step 5: remove from the heat, pour the cooked taro and ingredients into the syrup, and gently turn over with a hand shovel. (in summer, we have to blow the raw materials. Now it's winter, we don't have to. )

Step 6: the syrup coagulates a layer of frosty powdered sugar on the outer layer of the taro segment, so that it can be served on the plate!

Materials required:

Taro: 1

Sugar: 4 tablespoons

White vinegar: 1 teaspoon

Note: 1, deep fried taro section can not be stained with water. 2. When boiling syrup, you must use gentle fire. If you burn it, you will lose all your previous achievements! 3. Don't cook the syrup too long on the fire. Pour in the deep fried taro section soon after the big bubble, and leave the fire at the same time. Otherwise, due to excessive evaporation of water, the sugar powder after sand returning will be hard and not soft enough.

Production difficulty: ordinary

Process: others

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Fan Sha Xiang Yu