Braised Crispy Potato-You Are Foodie

By Ivor
52

Braised Crispy Potato

Look, does it look like Braised pork belly? No, this is a pot of taro! Why does taro grow like this? Haha, it's a long story. The first time we tasted crispy taro was at a restaurant, and our whole family loved it very much. My husband asked me to try copying it at home. After trying several times at home, I couldn't make the taste and style of the restaurant, so I always order this dish every time I go there.I tried making taro balls this summer and suddenly had an epiphany. Did you add cassava flour to the taro paste? I thought of it and did it, which resulted in this note.

Main Ingredients

Taro 635 grams

Auxiliary Ingredients

Edible oil 30 grams
cassava starch 80 grams

Seasonings

June Fresh Light 12g Honey Braised Soy Sauce 2 tablespoons
Rock sugar 30 grams
salt 3 grams

① The amount of cassava sesame powder should not be too much, based on its ability to form clusters.② It is best to wear disposable gloves to prevent sticking when shaping taro paste dough.③ The taro paste with added cassava starch is quite heat-resistant, so feel free to add water when braised.④ Stir fried sugar color is not necessary, mainly for the sake of good coloring. If not stir fried sugar color, the amount of rock sugar used is halved. If there is no rock sugar, it can be replaced with sugar.⑤ Don't stir fry the sugar color too much. If it's burnt, it will taste bitter. After the sugar turns brown, be sure to add boiling water. When adding boiling water, be careful not to splash or scald.

Step 1 . Prepare the ingredients and seasonings. I used taro, but if I use Lipu taro, there will be even less cassava starch.

Step 2 . Peel the taro, cut it into thick slices, steam it over high heat until it is fully cooked with just one chopstick insertion. Pay attention to wearing disposable gloves when peeling and slicing to prevent allergies.

Step 3 . Use a spoon to press the steamed taro into taro paste, place it in a large bowl, add salt and cassava starch.

Step 4 . Wear disposable gloves and knead evenly, then knead into taro paste dough.

Step 5 . Grab a small ball of dough (about 18 grams), knead it into a round shape, and then shape it into a block. Of course, other shapes are also okay, it's just that the square shape is easier to fry at the back.

Step 6 . The rock sugar is too big to dissolve easily. First, microwave it on high heat for about 50 seconds, and then use a rolling pin to break it.

Step 7 . Add 30 grams of oil to a non stick pan and fry each side of the taro paste cubes until golden brown. Remove and set aside for later use.

Step 8 . Leave some bottom oil in the pot and stir fry with rock sugar over low heat until sugar colored. If there is too little oil, add a little more.

Step 9 . Stir fry until the rock sugar dissolves and the color turns golden brown. Be careful not to stir fry until it becomes too hot, as it may cause bitterness.

Step 10 . Add boiling water, be careful not to splash or scald!

Step 11 . Pour in 2 tablespoons of June fresh light 12g honey braised soy sauce. A spoon is a measuring spoon, one large spoon is about 15 milliliters.

Step 12 . Pour in the fried taro paste cubes, bring to a boil over high heat, and then add the thick broth to serve.

Step 13 . Take out the pot and put it on a plate, with a bright red color, soft and fragrant texture.

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