How do you make silk taro? I love the crispy and numb food

First of all, peel and cut the taro, put the taro into the taro at a temperature of 60 percent, fry until the skin is crispy and take out, re-fry the oil temperature for 10 seconds, add the sugar under the heat of the oil in the pot, the ratio of oil and sugar is 1:4, fry over low heat until it becomes dark yellow and bubbles white, put in the taro, stir to make the taro all coated with sugar.

To pull shredded taro, you need to wrap the taro in a layer of caramel, put it in a pot and fry it slowly, and when it is crispy and delicious, take it out, and then coat it with a layer of sugar.

1.taro, cut into cubes, set aside; 2.rock sugar, ready; 3.

Heat the pan, add the oil, wait for the oil to be hot, put in the taro, fry, fry on the side, and turn it from time to time; 4.Fry the taro on one side, put rock sugar and water in the other pot, proportionally high heat, bring to a boil, and make a big bubble; 6.At this time, pay attention to the fryer next to it, fry the taro until golden on both sides, remove from the pot, and set aside; 7.

Turn the heat down and stir constantly with a shovel; 8.When the bubbles become smaller and denser, and the color begins to slowly darken, dip them with chopsticks and quickly put them in cold water. 9.Lift the non-stick pan, add the taro, shake, and it will be out of the pan

Ingredient details: appropriate amount of betel nut taro, appropriate amount of blending oil, appropriate amount of rock sugar, appropriate amount of water, chocolate color needles (sesame seeds are also OK, for decoration.) The method of pulling the taro in an appropriate amount Chang Tangerine Step 1: Wash and peel the betel nut taro and cut it into strips of about 1cm.

Drain the water and set aside. 2. Heat the oil in a hot pan, put the taro strips into the oil pan when the eight layers are hot, gently stir until the skin is slightly golden, remove it, drain the oil and set aside. 3. Clean the pot, pour in an appropriate amount of rock sugar, mix with a little water, and the sugar-to-water ratio is about 1:

3。Bring to a boil over low heat. 4During the boiling process, the rock sugar will slowly melt and the sugar water will gradually thicken.

Then it will start to bubble, and eventually it will change to the golden color of the hall hunger picture. The whole process should be stirred from time to time with a small spoon or spatula, and the force should not be too large. 5When the syrup turns golden brown, immediately pour the taro sticks into the pot and stir quickly while hot.

6Scoop up the plate, sprinkle some chocolate needles, and serve. Remember, there should be a small bowl of cold boiled water next to it. <>

The method of making a stool spine for pulling silk taro is as follows:Ingredients: 500 grams of taro, appropriate amount of starch, 30 grams of sugar, appropriate amount of oil.

Steps: 1. Peel the taro and soak it in water for a while. This is shown in the figure below.

2. Then cut into small cubes. This is shown in the figure below.

3. Then add starch. This is shown in the figure below.

4. Dip well. This is shown in the figure below.

5. Add oil to the pan. This is shown in the figure below.

6. Then bring to a boil. This is shown in the figure below.

7. Add taro and fry. This is shown in the figure below.

8. Fry until golden brown. This is shown in the figure below.

9. Add oil to the pot and sugar. This is shown in the figure below.

10. Then fry until saccharified. This is shown in the figure below.

11. Then add the fried taro. This is shown in the figure below.

12. Add salt. This is shown in the figure below.

13. Stir-fry quickly and dip each piece of taro in sugar. As shown in the figure below, jujube sensitization is shown.

14. Take it to the side to see the fried. This is shown in the figure below.

As a kind of food that we often eat in our daily life, taro can be said to be a household name, taro is not only a vegetable with high nutritional value, and also can be used as medicine, and different taro, its taste, production methods, etc. are also very different, then, if you want to make taro food, color, flavor, and flavor, choosing shredded taro is the best way. So, many people will ask again, what should I do with pulling taro? Let's lead you to learn how to make the simplest silk taro.

1.A good start is half the success, first of all, we have to prepare some complete ingredients, in fact, if you want to make the simplest silk taro, guess the requirements are not very high, just prepare the amount of taro you are ready to make, but also prepare a piece of sesame with some sesame seeds, you have to pay special attention to the sesame seeds can enhance the taste, so that the silk taro to eat more fragrant. Of course, you also need to prepare an indispensable white sugar, and the sugar must be sufficient.

2.The first practice is also the simplest way, is to buy back the taro peel, and then cut into pieces, the size of the specific piece according to personal preference to cut, in the Northeast there is a food called sweet potato hanging pulp, can also be called silk sweet potato, can also be called silk sweet potato. The method is the same as that of drawing shredded taro, it is necessary to first put the sweet potato and taro in the oil and fry it, in fact, the fried taro and sweet potato can also be eaten, if you want a better effect, you have to move on to the next step.

Finish. 3.After the taro is fried, take out the taro, and then pour out the oil, at this time you can not pour out all the oil, you should leave a small layer of oil at the bottom of the pot, and then put the prepared appropriate amount of white sugar into the pot, stir it constantly in the process of frying, and wait until the sugar in the pot can probably be pulled out of the silk, and evenly dispersed, then pour the fried taro into it, mix evenly, and then sprinkle the prepared sesame seeds. After stirring well, it can be put on a plate and used, and the fragrant and delicious shredded taro is ready.

Extended reading: Taro Preparation of taro.

Wash the taro and cut it into pieces, pour oil into the pot, heat it, pour the taro into the pot, fry it, put it on a plate, pour the oil out of the pot, leave a little oil in the pot, pour in a glass of water, pour in the appropriate amount of sugar according to your preference, boil the sugar thickened, turn off the heat, pour the sugar ginger on the fried taro, and the delicious shredded taro is ready.