Traditional Cantonese sweet potato(chuan tong yue shi tian dian fan sha yu tou )

Traditional Cantonese sweet potato

Introduction:

"It's a special Chaoshan food. It's very famous. I've heard from friends and seen it on the Internet, but I haven't seen it, eaten it, let alone made it. A few days ago, a relative said that Chaoshan's anti sand taro is delicious, but it's not easy to succeed, especially the melting temperature of syrup is difficult to master. If it's done well, it's anti sand taro. If it's not done well, it's shredded taro. At that time, I wanted to do it once and challenge myself! I'm an impulsive and hot-blooded person. I want to do whatever I think. I can't dream without it until I finish my day. After struggling in the kitchen for an hour in the evening, the finished product came out. The appearance is not bad, but I haven't eaten it before. I can't compare my level. But my family likes it, and I think praise is the best affirmation. So, to sum up, this challenge is a success. "

Production steps:

Step 1: peel and wash the taro, cut it into strips 1 cm thick and 5 cm wide (pick up two pieces for use); sprinkle 1 tbsp salt on the taro strip, grasp well by hand, and marinate for 15 minutes

Step 2: put 3 bowls of vegetable oil into the cold pan and bring it to a boil. When it starts to smoke, throw in the small pieces. If the oil bubbles, it proves that it has been brought to a boil

Step 3: pour in the taro sticks and fry them in medium heat for 8-10 minutes. Stir the taro sticks in the pot and let them heat evenly until the taro sticks are deep fried (after smelling the flavor of taro, fry for 3 minutes), then remove and drain the oil

The fourth step: pour out the remaining oil in the pot, wash the pot, pour in 130 grams of white sugar and half bowl of water, boil it, change the syrup slowly, and stir fry until the syrup froth becomes smaller and thicker and thicker.

Step 5: stir the fried taro strips in the pot, let them be covered with syrup, then turn off the fire immediately, quickly blow the air in the pot with a fan, stir fry until the taro strips are frosty outside, and then put them on the plate (that night, it was a storm, the north wind was blowing, there was a window in front of the stove, directly open the window, the syrup turned into frosty immediately, no fan is needed)

Step 6: finished product drawing

Materials required:

Taro: 800-1000g

Vegetable oil: 3 bowls

Sugar: 130g

Water: half a bowl

Note: 1. How to choose taro: round appearance, trachoma, the same size of light weight is better, white meat, dense distribution of purple lines, there is mucus on the knife after cutting, and quickly dry into powder, then powder taro. 2. Taro can be fried twice, one can be fried thoroughly, two can save time. 3. After the taro is cut into strips, it should not be washed the night before, otherwise when it is fried in the oil pan, the oil will splash everywhere. 4. When the taro returns to the sand, three points should be grasped: first, the syrup should not be boiled too long, and when the syrup becomes thick, the taro strips should be poured in and stirred quickly; Second, after the taro strips are coated with syrup, turn off the heat immediately, blow the air and stir constantly, so that the syrup outside the taro strips can cool down quickly and condense into white frost; third, the heat should not be too high, and the syrup should be boiled with low heat, otherwise the syrup will scorch and taste bitter. 5. Don't use too much syrup, otherwise the taro strips will be sweet and greasy if they are wrapped with too much syrup. 6. Use it immediately after the taro strips are out of the pot to avoid the temperature of taro strips melting the icing, which will seriously affect the taste (the last picture shows that the icing is melting)

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : Chuan Tong Yue Shi Tian Dian Fan Sha Yu Tou