Sweet and Stringy Taro is one of the representative dishes of the Huizhou cuisine, known for its unique flavor. It not only looks attractive but also tastes deliciously glutinous. The dish is characterized by its strings of sugar, which is why many people have come to love it. Although the preparation method is simple, it requires strict control over heat and time. Additionally, the amount of sugar used should be moderate; otherwise, it could become overly sweet.
How to Make Sweet and Stringy Taro
Ingredients Needed
Taro, white sugar, lard, sesame seeds.
Steps
1. Peel the taro and wash it, then cut it into strips and place it in a plate.
2. Heat a wok and add an appropriate amount of oil. When the oil temperature reaches 70% heat, add the taro pieces.
3. Fry the taro until the surface turns golden yellow, then remove and drain the oil.
4. Leave a small amount of oil in the pot, turn to low heat, add an appropriate amount of white sugar, and stir continuously until the sugar slowly melts.
5. When the sugar syrup starts to bubble, immediately add the fried taro pieces and coat them evenly with the syrup before removing from the heat.
6. Finally, sprinkle sesame seeds on top and serve.
Tips for Making Delicious Sweet and Stringy Taro
Ingredients Needed
Taro, sesame seeds, ginger, white sugar, vegetable oil.
Steps
1. Wash the taro, peel it, and cut it into diamond-shaped pieces or chunks.
2. In a wok, heat an appropriate amount of oil to 60% heat and fry the taro pieces slowly until they are golden brown. Remove and drain the oil.
3. Leave some oil in the pan, add an appropriate amount of white sugar, and stir-fry over low heat until the sugar melts.
4. Cut a small amount of ginger into slices and add them to the sugar while stir-frying.
5. When the sugar has partially melted, add a little water.
6. Once the sugar syrup starts to bubble, quickly add the fried taro pieces and stir-fry for a few seconds. Serve on a plate and sprinkle sesame seeds on top before serving.
Home-Style Sweet and Stringy Taro
Ingredients Needed
1 pound of taro, an appropriate amount of sesame seeds, an appropriate amount of lard or vegetable oil, 200 grams of rock sugar.
Steps
1. Peel the taro first, then use a melon baller to scoop out ball shapes.
2. Heat oil in a pot to 50% heat, then add the taro balls and fry until the skin is golden and crispy. Remove and drain the oil.
3. In a clean pan, add a small amount of oil, heat it up, and add sugar. Stir over low heat until the sugar melts.
4. When the color turns deep yellow, add the taro balls and stir to coat them evenly with the syrup. Serve and sprinkle with sesame seeds.
Tips
The ratio of sugar to oil is approximately 4:1, and it's better to fry the taro in two batches.
Notes on Making Sweet and Stringy Taro
1. The sap in taro contains saponins, which can irritate the skin. Therefore, when peeling taro, be careful and ideally wear gloves.
2. To reduce itching, peel the taro without washing it first and keep your hands dry. If you accidentally come into contact with the sap and experience itching, applying ginger, briefly roasting the affected area over fire, or soaking it in vinegar water can help relieve the itch.
3. Sweet and Stringy Taro requires high-temperature frying, which can cause the loss of nutrients in the taro and potentially damage its nutritional structure. Therefore, it is important to control the frying time and oil temperature.
4. Taro must be cooked thoroughly as it contains a slight toxin when raw that can irritate the throat and cause numbness in the tongue.
5. While Sweet and Stringy Taro is delicious, sugar is high in calories, and taro contains a lot of starch. Overeating this dish can lead to bloating and even elevated blood sugar levels.