How to make candied taro

Although there are many restaurants outside, if you look closely, you will find that there are only these types: malatang, dumplings, hot pot, and stir-fried dishes. Perhaps, the dishes in these restaurants taste a lot of "flavor", but most of it is due to the seasoning. You can do better at home if you want. Well, now let me introduce to you the method of making candied taro

1.1 Don’t cut the taro too big, otherwise it will be easy to cook.

2.2 Put the oil in a wok and bring it to a boil. You can put chopsticks in. When bubbles appear in the oil, it means the oil temperature is suitable. You can then put the taro you are going to fry in it.

3.1 Separate the oil and taro. The oil can be reused. Put water in the wok, add brown sugar and white sugar, and a small amount of salt to enhance the flavor.

4.2 Put the taro in the oil and fry it continuously. Finally, you can insert chopsticks into the taro, which means it is cooked through.

5. Stir-fry constantly at this time to prevent the pan from getting stuck. Cook until it becomes syrupy and thick, then prepare to put the fried taro into the pan.

6. Pour the taro into the syrup. It’s almost done. Keep stir-frying and turn down the heat.

7. The best dish is when the syrup and taro are mixed together in a thick consistency. It is very delicious. My husband finished a whole plate in one go. My son said it was delicious.

Maybe you have eaten countless delicacies from land and sea, or maybe you have never cooked by yourself. But after reading the instructions for making sweet potato with sugar, you will definitely want to try it yourself, so take action now.