Fansha Lipu taro
Overview
Today is the third day of work. Although I am at work, for many people, the New Year is not over yet. How should I put it? It is a custom in our hometown that the New Year officially ends after the fifteenth day of the first lunar month, which is the Lantern Festival. Give the friends who are working hard enough reasons to continue eating and playing high, and no excuses to give up. During the Chinese New Year, everyone was so busy walking east and west that they ate all over the house of seven aunts and eight aunts. I am full of oil and water, but I still can't do without the sentence: The curse of gaining three pounds during the holidays! I understand you, I understand you, I understand you, so Cai Caiwu is not in a hurry to serve everyone a big dish. The first dish of the New Year is a delicious dessert dish - Lipu taro in sand. I have made similar dessert dishes in the past, such as shredded yam eggs, shredded sweet potatoes, shredded bananas, etc. Today, I was so creative that I used local materials to make a taro dish. Remember, it’s turning sand, turning sand, turning sand, not drawing. Say important things three times! Here, by the way, let me give you some thoughts. Although carving and sanding have something in common, they are both cooking methods for making Chinese dessert dishes, but they are also very different. The appearance of the two dishes is very different due to the characteristics of sugar's changing properties when it is heated to different temperatures. Who said that dessert dishes are only for ladies, making gentlemen who have always been gentlemen embarrassed to order them? Regarding this plate of Lipu taro that has been tossed in the sand, I guess no matter how gentleman or lady you are, you would be embarrassed to put a few pieces on it. The longing for this dish in my memory was from watching a scene in the movie Prime Minister Liu Luoguo. The emperor who was used to eating delicacies from all over the world would never take a second bite of the dish, but he actually ate plate after plate of Lipu taro. And this kind of taro is more delicious when eaten with sugar. Lipu taro is chosen because it is large in size and rich in nutrients. It is lightly fried in oil and is crispy and refreshing. It not only satisfies the nutritious people's strict requirements on the nutrition of food ingredients, but also satisfies the foodies' pursuit of the ultimate taste. It really does not live up to its unearned reputation as the King of Taro. Who said delicious food is complicated? You can make it so delicious with just a few simple steps. The faint white frost looks like snow and ice at first glance, which is pleasing to the eye; it tastes even more creamy and sweet when you eat it. The most important thing is that it tastes better after it cools down.
Tags
Ingredients
Steps
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Prepare all ingredients in advance
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Wash and peel the taro, cut into rolling blades
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Heat the pot, pour in oil, heat until 6-ish, add taro and fry over low heat for 10 minutes, take out, set aside for later use
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Keep a small amount of base oil in the pot, add a little water, add sugar, until the sugar is completely melted and the color turns slightly yellow, and when it forms a uniform small foam, pour in the fried taro pieces
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Stir constantly until the taro pieces are evenly coated in the icing sugar, then take them out of the pan and put them on a plate
