Anti-sand taro is one of the traditional snacks of Chaoshan in Guangdong, which tastes soft and sticky, and has a sweet taste, which is loved by sweet lovers. The key anti-sand taro method is also very simple, only 1 taro, 1 bowl of sugar and some common ingredients, you can do it at home, very convenient.
Just recently chased Hong Kong drama, saw that many Hong Kong people love to eat this snack, so they decided to check the information, do it yourself, although I am also the first time to try, but it is no exaggeration to say that after the pot is really delicious to suck fingers.
Below, I will teach you to make Chaoshan people's favorite anti-sand taro, according to the method I taught you to make this dish, out of the pot soft glutinous sweet without frost, especially delicious, love to eat taro friends must try it!
First, the practice of anti-sand taro
Ingredients: 250g of Lipu taro, 60g of sugar, 30g of water, 5g of green onion
1: Wash the prepared Lipu taro first, then remove the outer skin, and finally cut the rectangular taro noodles for later.
2, after the taro is processed, start the pot to burn the oil, wait for the oil temperature to be 5-6 into the heat, about 180 degrees, put in the cut taro noodles, the appearance of the taro noodles can be fried until slightly hard, you can fish out the oil control.
3, another pot without oil, pour in 60g of sugar and 30g of water (the ratio of sugar and water is written at the end), turn the medium heat to boil the sugar water, bubble and reduce the heat.
4: Reduce the heat and continue to simmer until the sugar water in the pot changes from a large bubble at the beginning to a thick bubble.
5: After turning off the heat, add the fried taro noodles, stir-fry evenly, so that each taro noodle is evenly wrapped with a layer of sugar water, and then add 5g of green onions.
6, continue to stir-fry, with the temperature in the pot drops, the surface of the taro noodles will form a layer of frosting, at this time you can come out of the pot.
7, so far, this Chaoshan snack anti-sand taro is ready, because of the addition of green onions, so it will not be sweet to eat, a bite down soft glutinous sweet, especially delicious.
Second, the precautions for making anti-sand taro
1, the ratio of sugar and water is 2:1, according to this ratio to make the anti-sand taro sweetness is just right.
2, whether the success of making anti-sand taro mainly depends on boiling sugar water, when the sugar water in the pot from large bubbles to thick small bubbles must be turned off in time, and then put into the taro stir-fry, so that once can be successful.
3, if you are still not sure whether the sugar water is boiling well, you can take the appropriate amount of sugar water to drop into the water, if not scattered, the anti-sand taro that comes out of this way can be 100% successful.
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