Ingredients: taro1;

Accessories: white sugar 1 tablespoon, balsamic vinegar 2 tablespoons, a little salt, a little cornflour, a little white sesame, soy sauce 1 tablespoon.

Sweet and sour taro

1, peel taro and clean it.

2, cut into taro strips, leftovers can be made into taro blocks, and cooking hot pot is also good.

3. Add salt and chicken essence and mix well.

4. Add raw flour or sweet potato flour and mix well.

5. Put the taro in the oil pan and fry until the skin is golden.

6. Prepare sweet and sour bean powder and water and mix well.

7, another oil pan, thicken.

8. Sprinkle on taro strips and sprinkle with sesame seeds.

Taro, also known as taro and taro, is the underground bulb of Araceae. Its shape and meat quality vary from variety to variety, and it is generally eaten with small taro. Perennial tuberous plants, usually cultivated as annual crops.

Shield-shaped leaves, petioles long and fat, green or purplish red; Short stems are formed at the base of plants, which gradually accumulate nutrients and become fleshy bulbs, called "taro" or "mother taro", which are spherical, oval, ovoid or blocky. The mother taro has a brain bud in each node, but the axillary bud in the middle and lower nodes has the strongest activity. The first tillering to form a small bulb is called "sub-taro", and then "sun taro" occurs from the sub-taro, which can form great-grandson or great-grandson taro under suitable conditions.