Fried Taro

Fried Taro

Introduction:

"Taro has the effects of appetizing and promoting fluid, anti-inflammatory and analgesic, tonifying qi and kidney, and can treat stomachache, dysentery and chronic nephritis. Taro contains carbohydrates, dietary fiber, vitamin B group, potassium, calcium and zinc, among which dietary fiber and potassium are the most. Its rich nutritional value can enhance the immune function of human body. This is one of the new year dishes that Fujianese like to make for the Chinese New Year

Production steps:

Step 1: wash and peel taro

Step 2: cut in half and cut into strips.

Step 3: cut into small pieces.

Step 4: heat the pot with proper amount of oil, put chopsticks into the pot, and there will be dense bubbles around the chopsticks.

Step 5: medium heat, pour in taro.

Step 6: stir with the sieve to make it evenly fried.

Step 7: deep fry until the surface changes color, take out after cooking, drain the oil and put in a bowl. About five minutes.

Step 8: my family cooked noodles with it.

Materials required:

Taro: 1

Oil: right amount

Note: fried taro is used for stewing meat, mushrooms, noodles, etc.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: Original