Roasted taro [a specialty of Shantou, Guangdong]

What is sand taro? Authentic Shantou specialty from Guangdong: Roasted taro

Summary:Do you want to know what Roasted taro is? This article is a detailed introduction to the special product ofShantou, Guangdong Province - sand taro. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on sand taro. The full text takes about 6 minutes to read, mainly including the basic introduction of sand taro and its nutritional value? What are the product characteristics of sand taro? How did the history of turning sand taro come about? The method of making sand taro, etc

Basic introduction of roasted taro

Roasted taro is one of the traditional snacks in Chaoshan, Guangdong. This snack is not only loved by locals, but also popular in other places. It has a unique and distinctive aromatic scent, with a layer of icing on the surface and white sand particles that look rough but melt in the mouth, leaving a lingering fragrance on the lips and teeth

Making roasted taro is very simple. Peel off the skin of the taro and cut it into small finger shaped pieces. Fry it in an oil pan until it is cooked before removing it. After a while, put the taro chunks into the oil again to remove water vapor, then add an appropriate amount of white sugar and water, boil them in the pot until the sugar water sticks like glue (do not wait for the sugar water to change color), quickly put the taro chunks in, quickly remove them with force over high heat, and immediately remove them from the stove. In this way, it has become a famous Chaozhou snack that looks like snow or ice, pleasing to the eye, and so crispy that even the tongue can swallow it - roasted taro

The material for making sand taro is the same as pulling silk taro, with taro as the main ingredient, mixed with white sugar and edible oil. First, wash and peel the taro, then cut it into small strips about the thickness of a finger. Fry them in the oil pan until cooked, then remove and drain the oil. Pour them back into hot oil and fry them again: the purpose of doing this is to remove excess water from them, making them crispy and refreshing when eaten. At this point, put the previously prepared half pot of sticky white syrup back on the stove and heat it up. Then, put the taro strips that are still hot after the second round of frying into the syrup, stir slightly to coat them with sugar coating, and remove them to cool. This has become the famous' sand turning taro '

After frying, put the taro strips that are still hot in syrup, stir them slightly to let the sugar coating stick around them, then remove them and let them cool. This has become the famous' sand turning taro '. It has a unique and distinctive aromatic scent, with a layer of icing on the surface and white sand particles that look rough but melt in the mouth, leaving a lingering fragrance on the lips and teeth

How did the history of turning sand taro come about

Method of making taro

Cooking ingredients

Main ingredients: half taro, 1 bowl of water

Seasoning: 4 tablespoons white sugar, appropriate amount of cooking oil

Cooking process

1. Peel the taro and cut it into strips slightly thinner than your little finger

2. Pour an appropriate amount of cooking oil into the pot, wait for the oil to reach 60% heat, then fry the taro headlines over low heat for about 3 minutes before removing

3. After the taro has cooled slightly, fry it over medium heat for another minute, color it, and then remove and drain off the oil<4. Wash the oil pan, pour in water and white sugar, and melt the sugar into a paste

5. Fry the fried taro in a wok and let the syrup evenly wrap around the taro strips. Then turn off the heat<6. After turning off the engine, use a spatula to stir fry the taro vigorously until you see the sugar evenly sticking to the taro<7. Sprinkle sesame seeds on taro and serve