The taro is cut into small pieces of uniform size and the chives are chopped. Fried with white sesame seeds.
Hot oil from the high heat, pour the steamed bun, turn a few times, the fire is adjusted to medium and low fire, slowly cook the steamed bun.
The fire must not be high, and the medium-fired fire can be easily inserted into the chopsticks with chopsticks. A pressure disconnection means that the taro is fried. Boil until both sides of the golden plate and let cool. (The hoe must be fried, fried, and fried. Don't say that I didn't remind you that itchy throat is not my business).
Bring out the remaining oil from the steamed buns, wash the pot (yes, wash the pot, the pot must be cleaned, there can be no oil, the result of being lazy will be rainy, raincoat, feel). Increase the fire, pour 50g of water into the pot and pour 250g of white sugar.
Stir constantly while heating.
Stir until the sugar solution is scraped. The color of the bottom of the pot can be clearly seen. The fire is adjusted to the lowest. Add the shallots and white sesame seeds and turn the fire into the steamed buns.
Quickly remove the pot from the furnace, turn it around, turn it to the sugar and wrap it tightly, and put it on the cold. (In the winter after the furnace, you can directly put the floor to flip, in the summer, you can use air conditioners, fans, etc. to help them cool down quickly).
After cooling, eat it directly or completely cool it, seal it with a sealed pocket, and take it at any time, but the time should not be too long, usually 1 to 2 days.
Is it tempting to come to Zhang Zhaozhao? ? ? ?