First, the amount of materials.

Ingredients: 350g taro and 250g wonton skin.

Seasoning: 2 grams of yuanzhen sugar 100 grams of sesame.

Second, the specific practices

1. Wash taro and cook with clear water.

2. Stir-fry black sesame seeds with low heat.

3. Peel the taro, the oil in the pot is hot, put down the taro, put some water, and crush it with a shovel while frying.

4. Add100g sugar, stir well, make taro stuffing, and take it out for later use.

5. Spread the wonton skin, sprinkle a layer of black sesame seeds and put a spoonful of taro stuffing.

6. Roll horizontally and pinch the edge skin to form a rectangular strip.

7, put 500 grams of oil in the pot, heat for 6 minutes, put down the taro roll, and fry on medium heat until golden on both sides.

Tips:

1, taro is the best in Lipu, because it has a little more powder, bright colors and clear patterns.

2. After the taro roll is fried, put it on the plate with a paper towel to absorb the excess oil to avoid the soft and crisp wonton skin soaking in the oil.