Shredded taro

Shredded taro

Introduction:

"Taro has high nutritional value. The starch content in tuber is 70%. It can be used as both food and vegetable. It is a good tonic for both the old and the young. It is a treasure for vegetarianism in autumn."

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the cleaned taro into hob pieces.

Step 3: too much mucus, soak in salt water for 5 minutes. (may be omitted)

Step 4: deep fry in oil.

Step 5: heat evenly and fry well. (raw taro is poisonous and must be cooked thoroughly when eating)

Step 6: deep fry until golden and drain.

Step 7: pour out the excess oil, leave a little oil at the bottom of the pot, and give the right amount of sugar.

Step 8: stir fry the sugar over medium low heat.

Step 9: turn the heat down and stir fry until it dissolves.

Step 10: the fried syrup is light yellow (Amber), and the effect of raw materials is the best.

Step 11: pour in the fried taro.

Step 12: stir fry quickly, let sugar juice evenly wrapped in taro, leave the heat out of the pot.

Step 13: pull the silk!

Materials required:

Taro: moderate

Sugar: a little

Edible oil: right amount

Note: taro mucus has strong irritation to skin and mucous membrane, so when peeling taro, you don't need to wash it before peeling it. It's better to wear disposable gloves. Raw taro has little poison. It must be cooked thoroughly when eating.

Production difficulty: ordinary

Process: wire drawing

Production time: 20 minutes

Taste: sweet