Tea eggs
Cook the eggs first, then crack the shells and simmer them in spiced tea.
YOUR NEXT HOME-COOKED FAVORITE
Sugar-crusted taro
Fry taro until tender inside, then toss off heat in syrup until a fine white sugar crust forms.
~35 minestimated time2servings5clear steps
Let’s make it.
Follow the food, not just the clock.- 01
Cut and dry taro
Wear food-safe gloves to handle taro, cut into evenly sized thick batons and dry thoroughly. Do not eat raw taro; dry optional washed scallion well too.
Look forThe taro batons are even and have no surface water droplets.
Knife work ↗ - 02
Fry at a controlled temperature
Heat oil in a deep pot below its safe fill line to about 175°C on a thermometer. Lower taro in batches, maintain heat and turn as needed until pale golden and a skewer passes easily through the center. Lower heat if the outside colors too fast; the center must cook tender.
Look forThe taro is tender inside without a hard center and pale golden outside.
Deep-frying ↗ - 03
Drain and make syrup separately
Drain taro on a rack and leave frying oil in its pot to cool. In a separate clean pan, dissolve sugar in the syrup water over low heat and cook to fine bubbles without browning. Never put the syrup water into the frying-oil pot.
Look forThe syrup is clear with fine even bubbles and no caramel color.
Heat control ↗ - 04
Toss off heat until sugar crystallizes
Add taro and optional dry scallion, turn off the heat immediately and keep tossing gently. As it cools, the clear syrup turns into fine white crystals coating the taro; do not blast it with high heat again.
Look forThe intact taro batons carry an even fine white sugar coating.
Mixing & beating ↗ - 05
Cool before eating
Spread on a clean plate and let both sugar coating and taro centers cool to a comfortable eating temperature.
Look forThe white sugar crust is dry and the taro inside tender.
Preparation ↗
Recipe sources & image information
Adapted from HowToCook / 反沙芋头 · HowToCook contributors / Anduin2017/HowToCook · Unlicense
Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.
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