Taro is very rich in nutrition. We can use taro as a dessert or as a supplement for babies. Eating more taro can help the body to digest and strengthen our immunity. Then how to do this fried coconut taro? The ingredients we prepare are very simple, that is, taro, sugar and salt, and coconut, first of all, we have to prepare a large taro, peel off its skin. This taro is like a yam, some people will be allergic to touch the skin, so just in case, we still wear gloves, and then cut it into long strips, large pieces in the pot to steam. How to tell if it's done, just poke it in with chopsticks to see if it's soft, and then steam it until it's done. Then we steamed taro cut small pieces, cut small pieces, put a little salt. After the salt, we can add flour. This time, remember the flour, we have to add a moderate amount, do not add too much, and then add sugar. Then add an appropriate amount of water, after mixing well, we began to stir the taro, so that the taro can be completely coated with pulp. After the taro is coated with the paste, it is also very good to dip into the coconut, so that it will not fall off, and can prevent its surface is very slippery. The last step is to deep fry the taro. To deep fry the taro, pour cooking oil into the pan. Do not wait until the oil temperature is very high when the taro, we wait until the oil temperature is generally hot when the taro in, test the oil temperature of a small trick, is to put chopsticks into the pot, if the chopsticks on the small bubbles, it means you can be in the pot. But when frying, don't turn on the heat too much, otherwise it may be fried. When the taro turns golden brown, you can fish out, this way the taro is very crispy and soft. The coconut on the outside will not be fried. Overall, the process of making this dish is very simple, and the ingredients it requires are also very easy to obtain. Perhaps the most difficult thing for a novice to grasp is the oil temperature.