First, prepare the ingredients:

Lipu taro 1/4, 6 tablespoons sugar.

Second, the practice is as follows:

1. Wash and peel taro, cut it into diamonds, and sprinkle some flour on it.

2, the oil in the pot, the taro block falls when the oil temperature is 80% hot. It takes about 20 minutes to fry slowly on a small fire. The specific standard is to see if the taro looks hard or not.

3. If you want to be crisper, you can take it out, let it stand for 3 minutes, and then go back to the pot and fry.

4. Taro slowly floats on the oil surface and picks up the plate.

Taro (scientific name: taro), also known as Japanese chestnut and yellow chestnut taro, belongs to Alismata of Araceae. It tastes light and grayish white, and is often used in Chinese dishes or Chinese desserts. Its local variety areca taro is often called taro.

Taro is a leguminous cultivated species, a perennial herb and an annual cultivation. The edible part of taro is a spherical root, which looks like a small potato with a diameter of 2 ~ 4 cm. Its skin is yellow-brown, and its meat is like potatoes, but it tastes like chestnuts, sweet and delicious, with endless aftertaste, hence the name taro. Taro is rich in nutrition. Different from ordinary taro, the petiole has a purplish red spot in the center of the leaf top, the petiole is green, and the bulbous meat has purplish red stripes. The staple food of taro is bulbous, and the petiole can be pickled with taro lotus and used as green feed. The bulbous fiber is less, the starch content is high, the edible sand is fragrant and delicious, which is deeply loved by consumers.