Chaozhou syrup crisp taro sweet potato

Published Jan 3, 2021 at 17:53pm ET


Chaozhou syrup crisp taro sweet potato

As a Chaozhou native, anti-sand taro is a classic, but I prefer the syrup version (more simply) which is located between silk drawing and sand. It will not finish the hard sticky teeth like silk drawing, nor will it continue to dry like anti-sand. Sweet potatoes are more delicious because they are sweet ~with the refreshing flavor of ginger and orange peel, they are really delicious and can be purchased online.

Food Material List

  • 1 sweet potato One
  • 2 taro Half
  • 3 Sugar 200g
  • 4 oil Appropriate amount
  • 5 Orange peel Appropriate amount
  • 6 Ginger slices Appropriate amount

Operational steps

  • 1 Chop orange peel, cut taro sweet potatoes into pieces, bigger pieces, ginger slices
  • 2 When the hot oil comes up, pour in the taro and stir-fry until the pot is ripe. Turn to a small fire and pick it up for reserve.
  • 3 Then the frying pan and the base oil turn to high heat, then the orange peel and ginger slices, then pour in the sugar and stir-fry, then add half a bowl of boiling water, stir-fry until the sugar melts (boiling and many bubbles are good).
  • 4 Then pour in the taro which has just been heated and oiled. Stir-fry until the taro sticks to the sugar, then the pot will be put out.

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Healthcare food category

Afternoon meal, A kind of 2, Diet vegetable


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