Chapter 131 sticky maltose

I wrote about anti-sand taro here a while ago. I like to eat it, but I don’t know how to make it. Ordinary Teochew restaurants also think that the steps are complicated and don’t make it.Received an email from Amy, she provided the method of anti-sand taro: First of all, you need to buy a sticky taro, peel the taro, and cut it into squares, or any shape you like.Add plenty of oil to a hot pan, but it doesn't have to be lard.Then, fry the taro with a spatula until golden brown, and add some sugar and maltose.The amount of maltose can be as you like.Finally, stir the taro and sugar in the pot until dry.

Amy said that her Teochew dad taught her that it is very easy to do. It sounds easy, but doing it is often two different things.When we see the dishes made by others, we think it is very simple. When it is our turn to cook, the steps and components are exactly the same, but the taste is not as good as that made by others.Even if you eat delicious food outside and cook it yourself at home, you will not be able to achieve that state.It turns out that materials and methods are not the most important; the biggest difference is the hands. What you do is completely different from mine. Everything that seems simple requires more craftsmanship.Steaming fish seems easy, but it takes a master to steam a delicious fish.I'm one-handed and very clumsy at cooking, but I'll try to make anti sand taro once as I love maltose.When I was young, I used chopsticks to roll up maltose and eat it with cracker biscuits. Today, aftertaste, it is still very sticky.