Traditional Cantonese dessert - taro

Overview

This is a Chaoshan specialty delicacy that is very famous. I have heard it from friends and seen it online, but I have never seen it in person or eaten it, let alone made it. A few days ago, someone mentioned that Chaoshan's taro is delicious, but it is not easy to succeed, especially the heat of melting the syrup is difficult to control. If it is done well, it will be taro, and if it is not done well, it will be shredded taro. At that time, I wanted to make it once and challenge myself! I am an impulsive person. I want to do whatever comes to my mind right away. If I don’t finish it in a day, I can’t do it without dreaming. I worked hard in the kitchen for an hour at night, and the finished product came out. It looks good, but I haven't eaten it before, so I can't compare my level. But my family loves it, and I think a thumbs up is the best affirmation. So, in summary, this challenge was a success

Tags

• hot dishes
• common dishes
• clear water
• taro
• white sugar
• vegetable oil

Ingredients

Steps

1. 1 Peel and wash the taro, cut into 1 cm thick and 5 cm wide strips (pick up two small pieces and set aside); sprinkle 1 tablespoon of salt on the taro strips, spread them evenly with your hands, and marinate for 15 minutes

   

2. 2 Put 3 bowls of vegetable oil in a cold pot and bring to a boil over high heat. When it starts to smoke, throw in the small pieces. If the oil bubbles, it means it has boiled

   

3. 3 Pour in the taro strips and fry over medium heat for 8 to 10 minutes. Keep stirring the taro strips in the pot to allow them to heat evenly until the taro strips are cooked (another 3 minutes will be enough after you smell the taro aroma). Remove and drain the oil

   

4. 4 Pour out the remaining oil in the pot, clean the pot, pour 130 grams of white sugar and half a bowl of water and bring to a boil. Reduce the heat to low and simmer the syrup and stir-fry continuously until the foam of the syrup changes from large to small, thick and thick in color

   

5. 5 Put the fried taro strips into the pot and stir until they are coated with syrup. Then turn off the heat and quickly use a fan to blow air into the pot. Stir-fry until the outside of the taro strips is frosty, then put it on a plate (it was a storm that night, with a strong north wind, and there is a window in front of the stove. Just open the window, and the syrup will immediately turn into icing sugar. No need for a fan)

   

6. 6 Finished product pictures