Main Ingredients:
Lipu taro: appropriate amount; sugar: appropriate amount.
Auxiliary Materials:
Orange peel: a little; shallot: a little.
Seasonings:
Starch: a little.
Taste: sweet; Cooking Method: stir-fry; Time-consuming: ten minutes; Difficulty: advanced.
Detailed Steps for Cooking Anti-Sand Taro
Ingredients: Lipu taro, sugar, shallot, orange peel, starch.
Wash the orange peel with salt.
Peel a little bit of the orange peel.
Remove the white part of the orange peel.
Chop the orange peel.
Chop the shallot and mix it with the chopped orange peel.
Cut the taro into strips or chunks, and wash the surface starch off with clean water.
Pat the surface dry with kitchen paper.
Add a handful of starch and evenly coat the taro.
Fry the taro over medium-low heat until the shell is crispy and the chopsticks can easily pierce through. Remove and set aside.
In another pot, add a little water and two spoons of sugar, and slowly simmer the sugar syrup over low heat.
Simmer until the large bubbles disappear and become a dense foam with small bubbles.
Add the chopped orange peel and shallot, and mix well.
Add the taro, turn off the heat, and quickly stir-fry until the sugar glaze coats the taro.
Done.
