In autumn, you should eat more taro, teach you a unique method, simple and delicious, and the more you eat, the more fragrant it is

First of all, prepare 500 grams of Lipu taro, 150 grams of caster sugar, 50 grams of water, a chives, and an appropriate amount of soybean oil (without soybean oil, salad oil is also fine).

The first step is to go to the market to buy a uniform Lipu taro, wash it with water, peel it with a paring knife, rinse it with water, cut it into strips with a knife that are two centimeters wide and high, and try to cut it almost as much as possible when it is fried.

The fifth step, don't think it's good to turn off the fire, it's not yet, what we're doing is to return the taro, and the sand hasn't come back yet. To return to the sand must turn off the fire, the syrup can only return to the sand after cooling, continue to stir-fry after turning off the fire, do not stir-fry, the syrup can not return to the sand after cooling, they are mutually cooperative, the longer the stir-frying, the better the return of the sand.