Anti-sand Taro

Anti-sand Taro

1. Simple ingredients.

2. Peel the taro and cut into long strips. The width and height of the taro should be about 2 cm.

3. Add taro to deep fry in medium oil, warm to medium high heat.

4. Fry until the appearance is slightly golden, the bubbles become smaller and less, and it feels crunchy when shoveled, turn the heat to a large amount and increase the temperature of the oil to force the oil out.

5. After the taro is in the pot, suck in the excess fat.

6. In another pot, add water and sugar and boil over high heat, stirring with a spatula.

7. When the syrup is boiled, stir constantly with a spatula, and cook until foamy, so that the syrup on the side of the pot will bubble up.

8. Pour the taro from the heat and stir evenly.

9. Flip the taro so that the syrup is evenly coated.

10. The temperature began to drop and the sugar also began to change color, and continue to stir gently.

11. Until this syrup turns white, some powdered sugar will come.

12. It's served.

13. The sugar melts in your mouth and the taro is deep-fried.

14. Recent photo 😊

Tips:

①Fried taro should be deep-fried at medium oil temperature, and deep-fried slowly. If the taro is fried quickly at high oil temperature, the outside is golden but the inside is not fully cooked.
②The oil temperature should be increased when the taro is cooked. After the taro is cooked, the remaining temperature of the taro can drive away the excess oil, and there will be no oil on the surface of the taro after a while.
③Boil the syrup in another pot without fat. The syrup should be stirred continuously, and the whole process will be boiled on high heat until the syrup is thick, and the syrup on the side of the pot will also bubble.
④After the syrup is boiled, add the taro and stir-fry the syrup evenly to make the taro fully stick to the syrup, and gently stir it to help the temperature drop. As the temperature drops, the syrup will also condense and turn white.
⑤The main thing is that the taro is fried well, and the surface is dry without oil. It is very important that the syrup pot does not have oil.