Chaoshan Food: Recipe for Returning Sand Taro, Simple and Delicious~

Overview

Huisha taro is a very famous snack in Chaoshan and is often served as a snack at Chaozhou feasts. Since the taro is made from taro that is rich in starch and sugar is returned to the sand, it tastes especially smooth and sweet. In addition to taro, sweet potatoes can also be used to make sand-returning dishes. Chaoshan people are accustomed to putting sand-returning taro and sweet potatoes on the same plate. Because the taro is white and the sweet potato is golden, it is known as the Golden Pillar and the Silver Pillar, and it can also be called the Golden Jade Mantang. Returning to sand is a cooking method in Chaoshan cuisine. It involves melting white sugar into syrup, then putting the fried raw materials into the syrup, and after cooling and solidifying, the syrup on the outer layer of the raw materials turns into white frost. Because Chaozhou people call white sugar granulated sugar, Hui Sha is made by melting granulated sugar into syrup and then turning into solid powdered sugar after cooling, hence the name Hui Sha.

Tags

• pastries
• cantonese cuisine
• edible oil
• taro
• white sugar

Ingredients

Steps

1. 1 First, peel and wash the taro and cut it into pieces as big as your middle finger.

   

2. 2 First heat the oil pan, pour in the cut taro segments, and fry until fully cooked. Remember to stir in the middle to avoid sticking to the bottom.

   

3. 3 Fry the taro cubes until they turn slightly brown.

   

4. 4 Pour off the oil. Add half a bowl of water and pour in the sugar. If you like it sweeter, add more. Cook until the sugar is slightly yellow and sticky, close to the color of honey.

   

5. 5 Add the fried taro segments and stir-fry vigorously. Turn off the heat and let cool.

   

6. 6 Remove from the pan and serve.