4 potatoes

flour

How to make potatoes and taro?

Peel the potatoes and soak them in water.

Rub potatoes into a circle at the small hole. Be careful not to go straight up and down, because we need potatoes to become flocculent rather than filamentous.

This is probably what it needs. Mixers are like bread crumbs, and it is not recommended to use them. Just wipe it slowly bit by bit.

Squeeze the kneaded potatoes dry with gauze.

It's almost enough to squeeze into this state

Never pour out the squeezed water, it is of great use. Put it in a bowl and let it stand for a period of time to let the starch in the water precipitate.

After settling for a period of time, slowly pour out the water, and there will be a layer of starch at the bottom of the bowl. This starch is the starch of potato itself.

Take out all the starch and mix it in the soil bean foam. Be sure to rub it by hand and stir it evenly.

Grab a handful of flour and put it in. Be careful not to eat too much.

Continue to knead and stir well. The best state is that the potato foam is obvious but can be grouped together.

Take a small ball and rub it into a long strip by hand. You'd better put on gloves, or your hands will stick.

Put water into the pot and it will boil. Boil the strip taro in the pot for six or seven minutes and take a bite. The potatoes in it are frothy, so it won't be crisp with a bite. Take it out.

Crystal clear, soft and waxy potatoes and taro are ready. You can eat it in different ways according to your own preferences. The most common way to eat in Xinjiang is to put it in a large plate of chicken, not too delicious.