Answer: How to deep fry taro shreds to make them crispy

Materials ?

Taro 1

Flour moderate

Salt moderate

Scallion moderate

Peanut oil More than the bottom of the pan 1.5cm

Fried taro shredded practice ?

The taro peeled, washed, shredded, with a shredder can also be, I do not have, can only be ashamed to show off the knife, according to personal taste, add salt, mix well.

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Placed 15 minutes, taro will have a little water seeped out, little by little to add flour, add to the taro silk just to be able to pinch into a ball does not fall can be

Scallion is also this time to add (I forgot to buy the scallion (/ / ?Д/?))

This is the first time that I have seen this, and it is a good thing that I have not seen this before. /))

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Oil poured in not more than half of the taro ball can be more wasteful ~

Oil is hot when you start to put taro ball

Put taro ball from the side to let it gently rolled down, to prevent the oil from spattering up to scald yo ~

Fried to golden brown gently turned over with chopsticks, after frying, there is no hurry to clip them

Put them clip them to the bottom and then turn it to the top. p>

Pick them to the side of the pan, the excess oil will slip back into the pan

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(Pretend to have shredded taro with green onion) Plate and put a while not hot on the broad to eat it~~