Anti sand taro(fan sha yu tou )

Anti sand taro

Introduction:

"I have a LG in my family who likes anti sand taro very much, so I slowly grope for it and finally dare to show it to you today. I think it's OK. "

Production steps:

Step 1: peel taro and cut it into small pieces, thumb size.

Step 2: put about half a bowl of peanut oil or lard and stir fry over medium heat until it is crisp on the outside and well cooked on the inside. Remove the excess oil with oil absorption paper.

Step 3: after washing the pan, add 20ml cold water and sugar, stir slowly and quickly until all are melted into pulp, as shown in Figure 4.

Step 4: melt the sugar

Step 5: wait until the big bubbles appear in the syrup, as shown in Figure 5, then put in the fried taro.

Step 6: change the medium heat or slow heat, stir fry quickly until the syrup turns white, collect the water.

Step 7: put the taro on the plate and make it delicious

Materials required:

Taro: half (about 600-700g)

White granulated sugar: about half a bowl

Water: 20ml

Note: 1. Sugar is the key, small fire, stirring, add a little patience, otherwise some sugar has not melted, some have caramel color. 2. The time to add taro should be grasped. If there is a big bubble, put taro quickly, otherwise it is likely to become shredded taro.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sweet

Chinese PinYin : Fan Sha Yu Tou