"Fansha Taro" is crispy outside and tender inside. How is this kind of taro, which is loved by old people and children, made?

"Fansha Taro" is crispy outside and tender inside. How is this kind of taro, which is loved by old people and children, made?

First of all, we prepare a taro in Lipu, and wash it with clear water for later use. Students remember to clean the taro paste before peeling, otherwise it is easy to dirty the ingredients during operation, and then cut off the head and tail. The purpose of this step is to peel the taro for later use. The next step is to prepare to change the knife. Let's cut the taro into a flat surface first, then fry the flat surface to the end, and then cut it into thick slices about one centimeter for later use. Taro is relatively solid. This step needs to be handled carefully. Cut into small strips for later use, and then cut into diamond-shaped blocks with uniform size. Students should pay attention to that in all cutting methods, only diamond-shaped blocks can make full use of scraps. If you cut into small strips, there will be irregular scraps, which will affect sales. After the taro is cut, put it in a basin and clean it. The purpose of this step is to remove starch from the surface of taro. After cleaning, take it out and drain it. Then add a handful of potato starch and mix well for later use. After mixing well, sprinkle a little water to absorb the starch in the potato head. Finally add a little potato starch and mix well.

Second, the next step is to prepare auxiliary materials. Add half a bowl of white sugar to the bowl, add white sugar 1: 1 water, and stir well for later use. The next step is to start making. First, we heat the pot, and then add the small oil after the pot is heated. Then heat the oil to 50% heat. After the oil temperature is 50% hot, turn the fire in the pot to a low fire, and then put the taro into the pot in turn. Please fry the taro for two minutes after cooking, and don't fry it for another two minutes, otherwise the taro will be easily broken and affect the appearance. After frying for two minutes, peel off part of the egg noodles with a colander. Then continue to fry for four minutes. When the taro floats completely, it can be taken out for use.

Thirdly, after the taro is fished out, the hot oil is poured out, and the pot is washed again. The next step is to stir-fry sugar, continue to turn on a small fire, and put the prepared white sugar water into the pot. The change of sugar water after entering the pot is that the sugar water boils, and the water evaporates two minutes after boiling. After most of the water evaporated, the syrup began to bubble, and then continued to stir-fry for two minutes with low fire, and then began to become dense bubbles. At this time, the water in the syrup basically evaporated. Then put the fried taro into the pot, turn off the fire and stir fry with a spatula until it is completely cooled. During the cooling process, the syrup will frost automatically. Stir-fry until the syrup is completely cooled, then take it out of the pan and put it on the plate. The crispy and smooth taro is ready.