Recipe: Return to the sand

Home Cooking Recipe: Return to the sand


“Returning sand is a cooking method in Chaozhou cuisine. It is to melt the sugar into syrup. After cooling, it becomes a solid powdered sugar. Because Chaozhou people call white sugar as sugar, there is a “return” to restore sand. The meaning of glycogen." However, this snack is a bit high in sugar, and friends who are afraid of fat or have diabetes are missed. When you do it, you should reduce the amount of sugar properly. Sometimes it is not a big problem to eat!



  1. Peel the taro and cut into strips of 1cm long and 5cm with a knife.

  2. Heat the pan into the oil, fry the steamed bun into the pan and make the surface slightly golden yellow.

  3. Put the stove on the stove, pour the sugar and water into the pot and turn it on.

  4. About 200 times of quick stir fry, stir fry until the syrup starts to thicken and thicken

  5. Quickly add garlic, taro, and white vinegar to stir fry. The syrup is still a little thin at this time.

  6. Stir fry until the syrup dries, and the icing on the surface of the hoe is turned off.


It is best to choose the 荔 芋 芋 , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , When making syrup, the ratio of sugar to water is 2:1. Because the bird is the first to do it, the experience is not enough, and the sugar is scarce. Therefore, the amount of sugar is about 1/2 of the weight of the taro, and the result is obviously more sugar. Finally, there is still a lot of frosting in the pot. The bird suggested that the amount of sugar in the 1/3 of the steamed bread should be almost the same, and the sugar added is very sweet, and it is not good for health. Ha ha! The key to this snack is to push the syrup to master. Do not stop scooping from the start of the sugar to the final finish to prevent the pan from sticking and speed up the syrup. When you use sugar, use a medium heat and do not stop the spoon to stir more than 200 times to the surface of the syrup to make a big bubble, and feel that the syrup is thicker, you must join the steamed bread. The process from adding steamed bread to icing is also faster, about 1 to 2 minutes! The effect of adding white vinegar is to speed up the process of returning to the sand, and the bird feels that it can also solve the sweet feeling, hehe! In addition, before cutting the hoe, wash your hands with vinegar, your hands will not itch. It is best to get back to the sand as soon as possible, otherwise the taste of garlic will be a little bit rushed. And if you put it for a few more hours, the icing will melt and it will not taste good! Of course, if you don't like the taste of garlic, it's okay.

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