The taro lump, also known as taro rub, is a kind of peasant meal in Qingyang. Taro is an alternative name for potato. Because of the need to use "rubbing" (the production of special tools) to make this food to rub the taro into inch-long thin slices, so the name taro rubbing.

Tips:

1, do the taro rub rub, taro slices must be thin enough, too thick to eat is not soft enough.

2, soaked taro slices water to drain, to ensure that the taro slices are moist, but the container should not have excess water.

3, taro rubbing in the pot before steaming the whole should be dry dispersed shape, if lumped into a ball, indicating that too much water, should be appropriate to add flour and then stirred well.

4, taro chips dipped in flour, steamed time must be long enough, generally do it at home, according to the amount of at least 20 minutes or more to do.

5, if you want to do fried taro rub, before frying, to steam the taro rub cool, otherwise easy to stick to the pan!

6, taro rub is more oil-eating, frying should be appropriate to put some more oil.