Taro paste

Taro paste

Introduction:

Production steps:

Step 1: first, peel the taro and cut it into strips

Step 2: next, put flour in the bowl, add cold water, salt, chicken powder and scallion, and mix them into a thick liquid paste. If it's too thin, you need to add some flour, because otherwise the taro won't hang on it

Step 3: once again, add the batter to the cut taro so that each taro can stick to the flour

Step 4: heat the oil in the pan, and then put it in for deep frying, so that it won't stick to the pan. If the oil in the pan is not hot enough, it will stick to it when you put it down. Several taros are clamped with chopsticks and fried in the oil pan. Remember to fry them in medium and low heat, then they will be cooked. When the oil is almost good, turn on the fire and force the oil out, so that they won't taste oily

Materials required:

Taro: half

Salt: 3G

Chicken powder: right amount

Note: 1, the oil must be hot to the pot. 2. The flour needs to be thickened. 3. At the end of the explosion, we need to make a big fire and then force the oil out.

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: Original