Taro, glutinous rice flour, sugar, oil.

Steps:

Peel taro, cut it into thin slices, and steam it in a pot over high heat.

Mash it into fine mud.

Add sugar, and add glutinous rice flour several times.

Knead into dough.

Rub into strips and cut into uniform doses.

Rub it into a ball.

When the oil temperature is 150 degrees, the small fire will explode slowly, so be sure to keep turning.

Fry until the volume becomes larger and the color is uniform.

Serve immediately.

Taro (scientific name: taro? Edible? (L.) Schott, an Araceae plant, was first born in China, Malaysia, Indian Peninsula and other hot and humid swamp areas, and has been widely cultivated all over the world.

Its tubers are usually oval, rich in starch and egg-shaped leaves, which are produced all year round and bloom in autumn. Taro is an important vegetable and food crop, [1] has high nutritional and medicinal value, and has the reputation of "emperor supply".