Taro practice is very much, salty and sweet, a thousand variations, but the most famous, no better than the Teochew taro mud.

Doing taro mud is simply an art, do the best people, think it is the mother of the family. All the world's delicious, are from the hands of the mother. How high the old man's cooking skills is not a problem, but also unquestionable, an argument, that is, a big fight.

Everyone thought the practice of taro puree is very troublesome, in fact, simple to the extreme: buy a large taro steamed, about an hour, take out. Cut into thick slices, the right hand will be that the body of the four-party chopper on the taro slices, the left hand will be a hard pressure on the body of the knife a drag, taro into powder, add sugar to fry, that is, taro mud.

How long does it take to fry? I most will not answer this kind of question, all rely on experience, watching it cooked is cooked, failed once or twice, must learn.

The most common taro puree is the taro puree of white fruit and golden gourd. The former is the white fruit peeled heart put sugar water cooked on top of the taro puree. The so-called golden gourd taro puree is the taro rubbed mud, put aside, cooked with a small golden gourd, peeled, incised, choose the one with the tip, can be used as a cover, into the taro puree can be. To eat expensive, can do bird's nest taro puree. With the above method of taro puree, put into a glass pot, and cook sugar water bird's nest, add into the glass pot, taro puree thick, will not dissolve, at this time a look, is two layers, above the white, below the purple, is very beautiful. To eat cheap, with white fungus instead of bird's nest, equally delicious, I believe the nutrition is not much worse. What? Your mashed taro doesn't taste good? I'm not sure if it's a good idea, but I'm sure it's a good idea.