How to store raw taro rounds is as follows:

1. After cutting the taro rounds, let them be coated with flour so that they won't stick to each other. Then take a bag and put it in the freezer. If you want to eat as much as you can, take out and cook as much as you can. Cook it and put it in ice water for 2 minutes! And you're ready to eat! ? (put into the freezer also try to eat within 1 month, otherwise it is not good)

2, or mixed with a little peanut oil, also to prevent the taro ball stick together, and then put into the freezer.

The practice of taro ball:

Practice 1:

Accessories: 30 grams of oil onion, 5 grams of salt, 5 grams of monosodium glutamate (MSG), 10 grams of dried green onion.

1, the dog brown taro peeled and washed, grab the dog brown taro on the iron plate with dense holes grinding back and forth, iron plate on the wooden bench with a square, put a basin below, the dog brown taro was ground into taro puree, drip into the basin. After all the grinding, pick up the basin into the oil onion, stirring with the hand while slowly mixed into the groundnut flour, mixing evenly into a ball, rolled into a taro cake of about 10 centimeters, 1 centimeter thick. Steamer basket covered with bamboo leaves, the taro cake emissions to the steamer basket, high-fire burn 20 minutes is cooked.

2, the steamed taro round cut into strips, pork cut into shredded for use.

3, oil into the frying pan heating, into the dry onion stirring hot, pour into the taro round strips and shredded pork, stir-fry, into the salt, monosodium glutamate stir fry for 10 minutes can be loaded on the plate on the dish.

Features: This taro round elastic, tough and delicious.

Practice 2:

Raw materials: 300 grams of taro or sweet potato, 400 grams of sweet potato flour, 8 cups of seasoned water, sugar 1/2 cup.

Tips: Knead hard to make the taro ball more tough, the amount of sweet potato flour depends on the water content of the taro to increase or decrease.

Preparation steps: 1 Taro or sweet potato peeled and cut into thin slices, into the steamer for about 30 minutes.

2 Mash the steamed taro or sweet potato into a puree, slowly add the sweet potato flour and knead into a ball, and finally roll into strips.

3 Put the taro or sweet potato rounds into boiling water and boil until they float, then remove them and place them in the boiled sugar water.

Method 3

Materials: 250g taro, 100g tapioca flour, a few tablespoons of powdered sugar.

Practice:

1. Boil taro with skin and water until chopsticks can easily poke through

2. Peel and press taro into puree with a spoon.

3. Pour the tapioca raw flour portion into a large pot.

4. Slowly blend in boiling water.

5. Keep stirring with chopsticks to form a ball.

6. When the temperature is a little lower, mix the starch powder dough and taro puree together.

7. Add the powdered sugar and knead well, this time it is sticky, slowly add starch while kneading.

8. Knead the dough moderately soft, not sticky hands and not hard.

9. Transfer the taro ball dough to the board, roll it into long strips, cut it into small pieces with a knife, and use some cornstarch to prevent it from sticking.

10. Put into the water and cook until it floats.

Reference link: Baidu Encyclopedia - taro ball