Sugar-Coated Taro

反沙芋头fǎn shā yù tou

Time: 20 min
Difficulty: Medium
Calories: 397 kcal
Yield: 1 serving

Sugar-Coated Taro is a traditional Chaoshan snack with a crispy exterior and a soft, chewy interior, sweet and fragrant. It is often enjoyed as an afternoon tea treat. Lipu taro is rich in dietary fiber, potassium, and various vitamins, providing lasting satiety.反沙芋头是一道外酥里糯、甜香可口的潮汕传统小吃，常作下午茶点。荔浦芋头富含膳食纤维、钾和多种维生素，能提供持久饱腹感。

Chaoshan snack潮汕小吃 Dessert甜点 Afternoon Tea下午茶 Chinese dim sum中式点心

At a glance

Every ingredient and step on one sheet — worth pinning before you start.

Sugar-Coated Taro — ingredients and steps overview

Method7 steps

1
Cut into Strips
切条备用
Cut the taro into long strips.
芋头切成长条。
3 min
- Make the strips slightly thicker so they won't fall apart during stir-frying.稍微大条一点，翻炒过程不容易烂
2
Heat the Oil
热油
Add enough oil to the wok to cover the taro, and heat until the oil temperature rises.
锅中加入可以没过芋头的油，加热至油温升高。
2 min
- Insert chopsticks into the oil; small bubbles indicate the oil is hot enough.插入筷子冒小泡即可判断油温
3
Deep-Fry the Taro
油炸芋头
Place the taro strips in the oil and fry until they float to the surface.
将芋头条放入油中炸至浮起。
5 min
- Fry until they are slightly golden and a chopstick can easily pierce them.一般炸至微微泛黄且可以用筷子很轻松戳洞即可
4
Reserve the Frying Oil
回收炸油
Pour the oil used for frying the taro into a container for storage.
将炸芋头的油盛起存放。
1 min
- Don't waste the frying oil; it can be used for stir-frying later.炸油别浪费，后面炒菜等都能用
5
Make the Sugar Syrup
熬制糖浆
Pour 30g granulated sugar and 15g water into the wok in a 2:1 ratio and heat.
将30g白砂糖和15g水按照2:1比例倒入锅中加热。
3 min
- Heat until the color no longer changes and small bubbles form.加热至不变色且冒小泡
6
Turn Off the Heat and Sugar-Coat
关火反沙
Add the scallions and fried taro, immediately turn off the heat, and stir-fry.
倒入葱花和炸好的芋头，立即关火翻炒。
2 min
- As the temperature drops, the sugar will crystallize into a sandy coating.此时等温度下来，糖就会有反沙的效果
7
Plate and Serve
装盘
Transfer the finished dish to a plate and serve.
将成品装入盘中即可上桌。
1 min