Candied Taro

Candied Taro

1. Be sure to use crispy betel nut taro

2. Taro peeled, washed and cut into hob pieces

3. Pour oil into the pot and cook until it is six mature, put the taro pieces in, and fry until the fragrant taro is slightly yellow

4. Drain and drain the oil, here I have the oil blotting paper at the bottom

5. Add a little water to the pot, add white sugar and fry to melt, stir constantly to make the sugar evenly melted by heat, but the fire should not be too high

6. When the sugar liquid makes a small needle-sized bubble, quickly pour the fried taro pieces into the evenly coated sugar juice

7. Serve with sesame seeds and serve

Tips:

In fact, this dish is very simple, it is more troublesome to boil the sugar