Every year during the Mid-Autumn Festival, the custom in Chaoshan is to worship the moon lady, and every year we are worshiped by my chef dad to make anti-sand taro, because this dish is so delicious.
Today, I will share with you an authentic Chaoshan snack - anti-sand taro.
Prepare the materials
1 green onion, tangerine peel, 1/2 taro
seasoning
Peanut oil, sugar, white vinegar
steps
1. Cut the taro into strips first
2. Cut the shallots into shallots and the tangerine peel into granules
3. Start the pot and pour a large pot of peanut oil, wait for the oil to heat to 80 degrees Celsius, put in the cut taro, open the medium heat and slowly fry the taro until the taro becomes slightly brown, you can open the fire to immediately catch the taro, so that the fried taro is bright in color and will not be too oily.
4. Start the pot again and add two tablespoons of water, then add two tablespoons of sugar and a spoonful of white vinegar, add the chopped shallots and tangerine peels, turn on high heat to slowly melt the sugar, the water gradually evaporates, the syrup slowly becomes thick, and put the fried taro into the pot.
5. Turn off the heat, get to the fan underneath, first slowly wrap the syrup around the taro, and then continue to turn the taro, and so the syrup slowly becomes a sugar granule, it will be stirred quickly, this step is extremely critical, this is also part of the success or failure of anti-sand taro, many people will often become syrup if they do not do well in this step, wrapped in sand.