A complete guide to making sweet potato with candied taro that will leave you full of praise

Taro and brown sugar water, taro chicken nuggets, etc. are all good delicacies and are favorites of many people. The candied taro is even more delicious and makes people praise it. There are many ways to cook sweet potato with sugar. These two are relatively simple and can be made at home.

How to make candied taro

a. Wash and peel the taro, cut into dice or diamond-shaped pieces, and place in a plate for frying.

b. Pick out the sesame seeds and remove impurities for later use.

c. Place a wok on the fire, pour in 750g of oil after cooking, and when it is half cooked, add the taro cubes and fry twice until they are colored (golden yellow) and the oil is dripping out.

d. Pour out the oil in the wok, leaving 15 grams of oil, put 200 grams of sugar into the pot, stir constantly to make the sugar melt evenly, but the fire should not be too big. When the sugar liquid starts to have small needle-sized bubbles, quickly pour in the fried taro pieces, sprinkle with sesame seeds, turn it over evenly, and serve it on a plate immediately.

Method 2 of candied taro

1. Peel the taro and scoop it out with a pill-making spoon. Mix water and sugar in a ratio of 1:4. The spoon next to it is used for measuring, about one spoon of water and four spoons of sugar. (It is best to use soft white sugar. This is because soft white sugar contains 20% invert sugar, which can inhibit the formation of crystals during the syrup boiling process)

2. Heat the oil until it is 50% hot, add the taro and fry until the skin is golden and crispy and the inside is cooked, then remove from the heat. (It is best to fry the ingredients twice. The first frying should be done at 50% hot oil until the ingredients are 90% cooked, and the second frying should be done at 70% to 80% hot.)

3. Stir-frying sugar is very important! Pour a little oil into the pot, add water and sugar (1:4), and simmer over low heat. Use a wooden spatula to gently stir and fry until the sugar dissolves. White foam will appear at first, and continue to stir and fry until the foam disappears. The syrup becomes thinner and the color changes from white to light yellow to dark yellow. Be careful not to burn it, and keep stirring during the process.

4. Now you can add the taro and shred it. Be gentle and quick when stirring to prevent the syrup from sticking together. The time should not be too long. Once the surface of the ingredients is evenly coated with syrup, it is ready to be served.

Place on a pre-oiled plate and serve with a bowl of cold water for dipping. This way it will taste crispier and avoid burning your mouth.