How do you make taro?

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 / kloc-0/ 1 1 1 1 1 1

Materials:

750g peeled taro, 500g crude oil (oil consumption 150g), 400g white sugar, onion beads 15g, and 25g chopped peanuts.

Method:

(1) Cut taro into strips 6 cm long and 2.5 cm wide, then clean the frying pan, put it on the fire and add crude oil. When the oil is warm to about 180℃, put the taro in the pot and fry until golden brown (to be fried).

(2) Stir-fry the onion beads in a tripod, add white sugar and a little water, and cook the sugar until it is sweet (that is, the syrup rolls until big white bubbles appear). Pour the fried taro and peanut powder into a tripod, keep the tripod end away from the stove, and then use a tripod shovel and a fan to cool until the sugar is dry and white.

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 / kloc-0/ 1 1 1 1 1 1

There are two ways to generate oil; 1 is vegetable oil, 2 is animal oil, and only peanut oil and sesame oil can be eaten raw.

Cooked oil is heated oil. When cooking, the oil is heated to 70% or 80% so that vegetables can be put in. If the cooking oil bought from the supermarket is heated, you should touch the center of the pot with your hands to feel it. Second, watch the oil roll, don't wait for the pot to smoke, and the temperature will be 100) when the pot smokes.

Raw oil smells a little oily, but cooked oil doesn't.

1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 / kloc-0/ 1 1 1 1 1 1

As for the quick hand pocket until the water is dry, shake it quickly by hand to make it even until the water is dry! I don't know how to say it! Anyway, the sugar will lump eventually! What was originally a liquid will turn into a solid, and if you eat it, the sugar will fall off ~ ~ whoosh! ! ! I like eating it very much ~ ~ but I remove the sugar every time I eat it ~ ~ because there is too much sugar! But it's not good without sugar and wine!

/watch/356 1978.html This website teaches you how to do it.