Chaoshan snack -- Fansha taro(chao shan xiao chi fan sha yu tou )

Chaoshan snack -- Fansha taro

Introduction:

"Returning to the sand" is a kind of Chaoshan cuisine. It is to melt the sugar into syrup and then put it into the fried food. Let it cool and solidify. When the syrup wrapped in the outer layer of the food turns into white frost, it will become. In Chaoshan snacks, Fansha taro and sweet potato are often placed on the same plate, which is known as "Jinzhu Yinzhu" because of its gold and silver color. Here, I only make taro. "

Production steps:

Step 1: peel and wash taro.

Step 2: cut the taro into strips.

Step 3: put more oil in the pot and heat it.

Step 4: fry the taro in a hot oil pan.

Step 5: turn the taro from time to time to make it cooked and even. Stab with chopsticks, easy penetration is ripe.

Step 6: after out of the pot, use suction paper to absorb the oil, and then cool.

Step 7: pot a small bowl of water, half a packet of sugar. Boil over medium heat.

The eighth step: boil to small heat, slowly boil syrup and stir fry until the syrup froth becomes smaller, thicker and slightly changed. (or get a bowl of cold water, stick syrup in the pot with chopsticks, put the cold water in the bowl, if the sugar is not scattered, knot it on the chopsticks)

Step 9: put the fried taro into the pot and mix well. Let it be covered with syrup and turn off the fire immediately.

Step 10: quickly blow the pan with a fan, stir fry until the outer edge of the taro head is frosty, and then put it into the plate.

Materials required:

Taro: 1

Sugar: right amount

Precautions: 1. After the taro is cut into strips, do not wash it with water, otherwise when frying in oil pan, the oil will splash everywhere and scald people. 2. You should wear gloves to peel and cut taro, because taro juice contains saponins, which can stimulate the skin and make people itch. 3. When returning taro to 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 quickly poured into the bag; second, after the taro strips are coated with syrup, the fire should be turned off immediately, and the air should be blown continuously to stir, so that the syrup outside the taro strips can quickly cool down 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 delicious Bitter.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Chao Shan Xiao Chi Fan Sha Yu Tou