How to make anti taro in desserts, how to make anti taro with frosting

Anti-taro. Anti-taro is a common delicacy in Chaoshan area.

It is a delicacy that combines taro and sugar.

Crispy and sweet anti-sand taro method:

Ingredients: 750 grams of shaved white taro, 500 grams of raw oil (150 grams of oil), 400 grams of sugar, 15 grams of green onion beads, 25 grams of ground peanuts.

Method: 1) After cutting the taro into strips of 6 cm long and cm wide, wash the fried Ding and put it on the fire, put in the raw oil, wait for the oil to warm to about 180, put the taro into the Ding, fry until golden brown (to be fried) and scoop it up.

2) Pour the green onion beads into the ding and fry until fragrant, add sugar and a little water, boil the sugar to sweet (that is, when the syrup rolls to the appearance of big white bubbles), pour the fried taro and peanut kernels into the ding together, leave the end of the ding from the stove, and then use the ding shovel to cool with a fan until the sugar becomes dry and white.

Anti-taro ingredients: 750 grams of white taro, 500 grams of lard (150 grams), 400 grams of sugar, 15 grams of green onions, 25 grams of minced beans (soybean flour). How to do it:

1. After cutting the taro into corners, put the woks on the fire, put in the lard, and when the oil is hot, put the taro pieces into the wok, fry them until golden brown (to be fried) and scoop them up. 2. Pour the green onion into the wok and fry until fragrant, add sugar and a little water, wait for the sugar to boil into a pulp, pour the fried taro pieces and minced beans into the pot together, take the wok away from the stove, and then use the spatula to cool with a fan while spatula until the sugar becomes dry and white. Features:

Crispy, sweet and refreshing.

Ingredients (4 servings) 1/2 taro (about half a catty) 1 bowl of raw oil Seasoning: 1 4 bowls of sugar 1 2 bowls of water Method: 1 Peel the taro and cut it into small pieces of about 1 inch and 1 2 inches.

2 Stir up the oil wok on a fierce fire, add the taro after the oil is boiled, and fry on slow heat until it is fully cooked for about 10 minutes. Drain and set aside. 3 Boil water, add less sugar and dissolve, stirring constantly.

Simmer for about 8 minutes until syrup. 4 Put in the taro, quickly carry it until it is dry, and then pick it up and put it on the plate. Tips:

The taro should be washed and wiped dry before being cut into pieces, otherwise the oil will splash when it is fried. Name: Anti-taro Raw Materials:

Taro Condiments: sugar, oil, a small amount of water, chopped shallots Method: Pick good taro, and ask those that are very powdery, so that the taste and effect will be very good.

Peel it, wash it, cut it into small pieces, and put it in the raw oil**, and the amount of oil is almost over the taro. When the oil boils, put the taro in the pan and fry it. Wait until the taro cubes are golden brown and when cooked.

Pour out the remaining oil from the pot, add a small amount of water (note: not too much water, almost a small teacup or tablespoon is enough), and dissolve the sugar into the syrup. The amount of sugar is almost 2 catties of taro and half a catty of sugar.

Then pour the fried taro cubes into the pan, stir well, turn off the heat, remove from the pan, and sprinkle the prepared chopped green onions. When the taro is cold, each piece is wrapped in a layer of syrup and ready to eat.

1. Cut the taro into strips of ribs, blanch them with boiling water, control the water, sprinkle dry starch on the surface, and fry them in a pan (do not color, fry until the surface is white).

2.Wash the spoon, add two taels of water, four taels of sugar, simmer the sugar, and stir the spoon until the sugar is sticky and foamy. Add the sautéed taro and remove from the heat until the sand comes out.

Peel the tomatoes with a knife, roll them into florets and place them on one side of the plate. Put down the cilantro and place the taro on a plate.

1. Peel off the surface of the Lipu taro and wash it.

2. Cut into large thick slices with a knife, and then cut into long strips with a knife.

3. Put parsley in a pot, add taro, and fry over high heat until the skin is slightly colored, about 5 minutes. After frying, put it on blotting paper to absorb the oil, and set aside.

4. Put 30g of sugar and 60g of water in a pot, boil over medium heat, and after boiling, turn to low heat and boil slowly. The shovel should be turned all the time.

5. As the water is volatilized, the state of the sugar also changes from the initial big bubbles to this delicate small bubbles, and then you can turn off the heat.

6. This step is very critical to defeat, and it is also the easiest place for everyone to make mistakes, the reason for not reversing the sand is that the fire is not turned off and the temperature is not cooled. Therefore, we must turn off the heat before we can add the taro and stir-fry it non-stop.

7. As the temperature of the pot slowly drops, the sugar will slowly frost, we keep turning the taro with a spatula until the sugar becomes a solidified state, and then it can be put out of the pot and plated.

Method steps.

Wash the taro, cut it into cubes, or cut it into long strips, as you like.

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Add an appropriate amount of oil to the pot, put the taro in it and fry it until it is cooked, the surface is crispy, and set aside.

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Add an appropriate amount of sugar to the pot and add it according to your personal preference for sweetness, but it is recommended not to have too much.

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Add an appropriate amount of water and submerge the sugar and you're good to go. Stir constantly over medium heat, and cook for about 20 minutes until the soup becomes very thick.

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At this time, add the fried taro, stir-fry constantly, let the sugar evenly coat the taro, keep turning, and turn off the heat first when the soup is almost closed. Flip it over a little more. The soup was quickly collected and quickly solidified.

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Finally, it will be served on a plate.

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Also known as "sand taro"! "Turning sand" is a state of fried sugar, after the sugar is fried and melted, it is slowly cooled and stir-fried, and the fried taro is wrapped in it. The taro should be fried until the taste of pine cotton should not be too soft, the sugar should be fried to just right, and a little chives should be integrated into the icing, which is the medicine that really brings out the taro fragrance!

I love this Chaoshan snack.

Ingredients: 250 grams of taro.

Sugar 60 grams.

Water 30 grams.

5 grams of chopped green onions.

Method 1Taro, buy Lipu taro type of large taro, the taste is loose and delicious. Cut into large pieces, don't be too small and easy to crumble when stir-frying.

2.After cutting.

3.Prepare 60 grams of sugar and 30 grams of water, basically the ratio of sugar to water is 2:1.

4.Prepare 5 grams of chopped green onions.

5.Fry the taro at 180 degrees for about 5 minutes. How to do anti-taro Step 5

6.After frying, the taro is fully ripe, and the shell becomes a little crispy.

7.Heat the sugar and water in a pot**, bring to a boil over medium heat, then turn to low heat and simmer slowly.

8.As the water is slowly evaporated, the state of the sugar changes from large bubbles at the beginning to such dense small bubbles.

9.Add the fried taro and stir-fry.

10.Sprinkle in chopped green onion and continue to stir-fry.

Keep stir-frying, and as the temperature of the pot slowly drops, the sugar will slowly frost and be grilled on the taro. Serve until the sugar is completely solidified. The delicious anti-sand taro is ready.