Fried taro strips are much simpler than French fries, master three tips, crispy taro strips and crispy and fragrant, very tasty. Tips a taro selection, taro uniform size, the appearance of no rot, good taro, after peeling, there are purple stripes and white interspersed, very beautiful. Second taro variety selection, common taro has three kinds, purple taro, commonly known as fragrant taro. This kind of taro is particularly fragrant, suitable for deep-frying. Red bud taro, this taro has taro paste, very suitable for cooking soup. White bud taro, this taro production is high, relatively sweet, cooking is not rotten, some people like to eat this. Tip three, fried taro strips before the salt to marinate for 3 to 5 minutes, such as taro strips marinated in flavor, then add sticky rice flour and mix well, so that the fried taro strips, crispy and not greasy.

Crispy taro strips ingredients: taro, salt, thirteen spices, cooking salt, blended oil, sticky rice flour. Among the taro picked a very large, weighing four or five pounds, after peeling, the inside is white and purple.

Step 1: After peeling the taro, cut strips, the size and chopsticks so thick. Then put salt and mix well, marinate for 3 to 5 minutes.

Step 2: Pour a little water over the sticky rice flour and mix well, then put the marinated taro strips into a large dish and mix well again. When stirring, make sure you have a large plate, a small plate is not good for stirring.

Step 3: Pour the appropriate amount of blended oil in the pot, after the heat, pour the taro strips, if the number of times to be divided into batches, to the pot, once poured too much taro strips are easy to stick together. How to determine the temperature of the oil can be fried, with a chopstick into the middle of the frying pan, if there are bubbles coming out immediately, you can fry taro strips.

Step 4: Fry slightly light yellow, this time taro strips floating in the middle of the pot half, not all floating up. Using a slotted spoon or chopsticks, stir the frying pan again to prevent them from sticking together.

Step 5: taro strips all floating in the frying pan, indicating that the taro strips have been fried, this is to turn off the heat, with a slotted spoon out, drain the oil, let it cool and can be eaten.

sourcehe warm tips 1. taro how to judge the variety, you can look at the taro long buds place, purple is purple taro, this taro deep-fried especially fragrant. 2. frying pan how to judge the temperature, you can use a frying pan thermometer, you can also put onion, if the onion section immediately floated up, indicating that the oil temperature reaches the hot degree, you can also use chopsticks to put into the middle of the pot, and then immediately bubbles, you can deep frying. 3. 3. fried taro can be padded with oil-absorbing paper underneath, you can wash off the oil more oil, so it is not greasy, very tasty.