Chaoshan snacks---Huisha taro

Overview

Huisha is a cooking method of Chaoshan cuisine. It involves melting white sugar into syrup and adding the fried ingredients, allowing it to cool and solidify. The syrup coating the ingredients turns into white frost. In Chaoshan snacks, taro and sweet potatoes are often placed on the same plate. Because of their gold and silver colors, they are known as golden pillars and silver pillars. Here, I only made taro.

Tags

• snacks
• taro
• white sugar

Ingredients

Steps

1. 1 Peel and wash the taro.

   

2. 2 Cut the taro into strips.

   

3. 3 Put more oil in the pot and heat it.

   

4. 4 Put the taro into the hot oil pan and fry.

   

5. 5 Flip occasionally to fry the taro evenly. Prick it with chopsticks. If it penetrates easily, it's done.

   

6. 6 After taking it out of the pan, absorb the oil with absorbent paper and let it cool.

   

7. 7 In the pot, put a small bowl of water and half a packet of sugar. Bring to a boil over medium heat.

   

8. 8 After boiling, reduce the heat to low, simmer the syrup and stir-fry continuously until the foam of the syrup changes from large to small, becomes thick and the color changes slightly. (Or get a bowl of cold water, use chopsticks to stick the syrup in the pot, and put it into the cold water in the bowl. If the sugar does not fall apart and sticks to the chopsticks, it is ready)

   

9. 9 Place the fried taro strips in the pan and mix well, coat them with syrup and turn off the heat immediately.

   

10. 10 Quickly use a fan to blow air into the pot, stir-fry until white frost appears on the outer edge of the taro strips, and then place it on a plate.