【纯净素食 青柠反沙芋】Citrus Taro Vegan Dessert: A Sugary Crisp Sensation一口一个，百吃不厌！ 糖霜芋头新体验 ！
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- čas přidán 2. 04. 2024
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【Citrus Mint Sugar Taro Cubes】 Ingredients:
• 600g taro
• Zest of 1 orange
• Zest of 1 lime
• 20 mint leaves
• 1 tablespoon lemon juice
• 150g sugar
• 50g water
• ½ cup cornstarch
• 2g salt
Preparation:
1. Cut the taro into 2cm cubes, rinse to remove surface starch and prevent browning.
2. Scrub the orange with salt for two minutes, rinse clean, and gently peel off the zest, trying not to include the white part. Then cut the zest into small pieces.
3. Process the lime zest in the same way as the orange zest. Chop the mint leaves for later use.
4. After draining the taro, add cornstarch and mix well to coat the taro cubes evenly.
5. Mix 50g water, lemon juice, and 2g salt.
Cooking:
1. Heat oil to 150°C in a pot, add taro cubes and fry until they float to the surface. Stir occasionally to prevent sticking.
2. Test the doneness of taro with a toothpick; if it inserts easily, remove the taro. Increase the oil temperature to 170°C and refry the taro for a crispier crust.
3. Pour out the oil, add the lemon salt water and sugar to the pot, and melt over low heat.
4. As the sugar water turns from large to small bubbles and thickens, add in the orange zest, lime zest, and chopped mint, mixing well.
5. Add the taro, turn off the heat, and stir quickly until the sugar syrup becomes thick and turns into a white frost.
6. Enjoy promptly, as the sugar coating is best within a day but may melt over time depending on room temperature.
Tips:
• Control the oil temperature throughout the process to avoid smoking.
• Frying the taro can be replaced with baking or pan-frying, but this may result in a thicker and harder crust.
• The sugar syrup must be cooked to the right consistency to ensure it solidifies.
• If drawing a line through the syrup with a spatula leaves a clear trace, it means the syrup is ready for the taro.
【柠香反沙芋】 食谱
芋头 --600克
橙子皮--1个橙子的皮约20-30克
青柠檬皮--1个青柠的皮约7-10克
薄荷叶--20片
柠檬汁--1汤匙
砂糖--150克
水--50克
淀粉--半杯
盐--2克
备料：
1. 芋头切2厘米左右的方块，用水洗去表面淀粉，这样芋头不容易变黑
2. 橙子用盐搓洗两分钟，然后洗净，用刀轻轻削下橙皮的黄色部分，尽量不带白色部分。然后切成小粒。
3. 用同样的方法处理青柠檬皮。薄荷叶切碎备用
4. 芋头捞出控水后，加入淀粉充分搅拌，使芋头均匀裹上一层薄淀粉，这样做出来的芋头不但看着清爽，皮也不会太硬
5. 将50克水、1汤匙柠檬汁、2克盐混合备用
开始制作：
1. 锅中加入油，加热至150℃左右（插入筷子，周围会冒起小泡泡），转小火，加入芋头浸炸几分钟，直到芋头飘起来，中间可稍微搅拌，以防粘连
2. 用牙签测试芋头软硬，如牙签能轻易插入，表明芋头已熟透，即可捞出。油温提高至170℃左右，复炸芋头至表皮酥脆
3. 倒出油，不用洗锅，加入备好的柠檬盐水，倒入砂糖，小火慢慢融化（一定要小火，否则糖汁会发苦）
4. 糖水会由大泡变成浓密的小泡，变浓稠时下入橙皮、青柠皮、薄荷碎，搅拌均匀
5. 倒入芋头，关火并开始迅速翻炒，直至糖浆浓稠并凝固成白色霜状
6. 尽快食用，时间久了，糖还是会融化
Tips：
1. 全程油温要控制在不冒烟的状态
2. 炸芋头可用烤或煎代替，但外皮会较厚且硬
3. 糖浆需要熬至足够火候以确保能凝固
4. 用铲子从糖浆中间划线，如果糖水迅速融合不留痕迹，就说明时机还不到。待铲子划过之后，会留下清晰的痕迹，糖浆融合变慢，说明糖浆已经准备好加入芋头 - Jak na to + styl
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好閒雅的小零食，配綠茶喝，邊工作，真享受😋！我愛橘皮、薄荷與青檸皮，減緩油炸的火氣，讓心情好😊
非常感谢分享
谢谢您❤
十多年前，在一家餐馆我曾经试过，回家试了，是长条糖沙 ! 蛮好吃的 👍👌
❤