Deep-fried sweet taro is a famous Chinese dessert. It is made by melting white sugar into sugar water and then adding ingredients to fry until dry. Let it cool and solidify. The syrup wrapped on the outer layer of ingredients turns into white frost.
1. After peeling the taro, cut it into strips with a width and height of 2 cm, keeping the thickness as uniform as possible.
2. Pour the taro sticks into the oil pan and fry over low heat for about 8 minutes. Taro strips are crispy and slightly yellowed.
3. Take taro sticks out of the pan and set aside.
4. Add a little oil to the pan and stir-fry the green onions until fragrant.
5. Add 150g fine sugar and 45g water. Use a small fire to decoct sugar water, stir properly in the middle to avoid sticking the pan, and observe that the bubbles have changed from large to dense, it means that the water has become less.
6. Pour taro sticks and stir-fry constantly, evenly coated with syrup.
7. After the taro strips are evenly wrapped with syrup, turn off the heat or take the pot away from the fire and continue to stir. As the syrup cools, sanding sugar will appear.
The same method is also applicable to sweet potatoes and purple potatoes. Last step can be blown by the fan during the frying process, If your hands are allergic to taro, wear gloves.