The method of taro roll is very simple, and it is a common dish in Chaoshan cuisine menu. It has a long history and is deeply loved. The method of taro roll belongs to the category. How to make taro rolls best depends mainly on your own taste habits. Adjust the details and let yourself make this taro roll according to your own feelings!

Ingredients: Shanghai wonton skin 4 Liang (about160g), taro1/2kg (about 320g, 2 tablespoons raisins, 2 tablespoons honey).

Seasoning: raw flour 1.5 teaspoon, crude oil 1/2 teaspoon, honey 1 tablespoon.

Method: (1) Peel taro, steam it, mash it, add raisins and seasonings and mix well.

(2) Sweep a corner of the wonton skin with clear water to make it easy to stick, put (1) taro stuffing on the wonton skin and wrap it into small rolls.

(3) Boil three cups of oil in a wok, put down the taro and fry it until it is slightly golden, drain the oil, set the plate and pour honey on it. Note: Experience: After the taro roll is fried, put it on the plate with a paper towel to absorb the excess oil, so as to avoid the soft and crisp wonton skin from soaking in the drained oil. Taro produced in Lipu is the best, because it has a little more "powder", bright colors and clear patterns.

Therefore, if you make every dish with your heart, others will be happy according to your heart!