In hot summer, I like to eat taro jiaozi as my favorite dessert. Colorful taro balls make people feel particularly good. The taste is smooth, plus some milk, coconut milk and honey red beans. Not to mention how delicious it is, every bite is enjoyable. A taro outside usually costs about 20 yuan, sometimes I really can't bear to buy it, and I have to wait in line on a hot day, so I prefer to cook taro at home. You can make more at a time and freeze it in a fresh-keeping bag. It is very convenient to carry around.

Homemade taro balls taste better, the raw materials are real, guaranteed, healthier and safer. Make whatever flavor you want, and make as many as you want. The method is also very simple, the cost is lower, and it is delicious and cheap. Are you sure you don't want to try? Today I will share with you a three-color taro method. The finished product is super beautiful, and the Q-bomb is smooth and cool, which is most suitable for hot summer. Let's look at the method. Don't go out to buy taro if you want it. It's better and cheaper to do it yourself. It's simple.

Tricolor taro

Ingredients: sweet potato, purple potato, taro, cassava starch, condensed milk and water. Practice steps:

Step 1: Prepare a proper amount of sweet potatoes, purple potatoes and taro, peel them and cut them into thin slices, then steam them in a pot. Purple sweet potatoes may be cross-colored, so it is best to steam them separately until they can be easily pierced with chopsticks. Take it out while it is hot, add some sugar or condensed milk, and press it into fine mud with a spoon.

Step 2: Mash the sweet potato, purple potato and taro separately, add appropriate amount of cassava starch, and then add a small amount of water several times. The water content of sweet potato paste, purple potato paste and taro is different. You should add a small amount of water several times according to the specific situation and knead it into dough, instead of kneading it along until the dough does not crack and stick to your hands.

Step 3: Take a portion of dough, knead it into strips, then cut it into small noodles, sprinkle tapioca starch to prevent sticking, so that each taro is evenly coated with tapioca starch, and then seal and freeze it. If you eat directly, put boiling water in the taro, stir it to prevent it from sticking to the bottom, then cover it and cook until the taro floats completely. Continue to cook for half a minute, and then take it out. Pass cold water immediately.

The three-color taro made in this way is round and colorful, which is very beautiful. The taste is thick and smooth, the taste is very good, and it is cool and summer-relieving, which is most suitable for summer. The method is also very simple. You don't have to go out in line to buy it anymore. Try it if you like.