反沙芋条(Sugared Yam)

当我第一次在脸书看到网友丽盈分享这道甜品时，

就好其它的口感和鲜美。

据丽盈的描述，做法简单，很好吃的一道小吃。

有了这样正面的推荐，我也往“谷哥”走一趟，

然后就兴致勃勃，开锅咯！

 如果你是芋头迷，那我保证，你也会喜欢这道反沙芋条。

本来香薷的芋头，在加上一层薄糖霜 ，

越吃越香的感觉。

所以很快的，我又第二次开锅了。

反沙芋条

材料 ：
芋头   500克
糖         80克
水        100克
葱头仔茸     1汤匙（随喜）
青葱茸         1汤匙 （随喜）)
适量的炸油。

做法 :
1。  芋头去皮，切成约3寸长的条状。
2。  热油锅，下芋条炸至半熟捞起沥干油分，置之旁待用。
3。  锅中保留约1汤匙油，爆香葱头仔蓉和青葱茸，铲起待用。
4。  在另一个干净的锅，将水和糖煮开，同時不停攪拌，直到糖完全融化。当糖浆开始冒大泡，变得粘稠，並且发白的時后，转小火，即刻將作法（2）和（3）倒入，用勺子不停地把糖浆翻裹在芋条上，直到看见糖霜呈现即可上碟。

Sugared Yam

Ingredients:
500g yam
80g sugar
100g water
1tbsp chopped shallots (optional)
1tbsp chopped spring onion stalks (optional
Some oil for frying

Method:
1. Skin the yam and cut it into pieces of length 3 inches.
2. Heat the oil in a wok and fry the yam pieces until half cooked, then set aside for later use.
3. Leave about 1 tbsp of oil in the wok and proceed to saute the chopped shallots and spring onion stalks. Dish them up and set aside for later use.
4. In another wok, boil the water and sugar while stirring it continuously until the sugar has dissolved completely. When the syrup has thickened and turned white, lower the flames and add in (2) and (3). Continue to stir so that the syrup covers the yam pieces completely. It can be served when the sugar has recrystalise onto the yam pieces.

 第二次开锅，好奇的加入葱头仔蓉和青葱茸，

果然有加分哦！

少许爆香的葱茸，竟然巧妙的起着画龙点睛的效果。

和之前没加葱的比较，这加葱版，自然香多了！

 原来这反沙芋条皮脆肉香，乃属潮州小吃。

I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.