Methods:

Materials:

Four taro, minced meat or small crispy whistle, chopped green onion, ginger juice, saltpeter, monosodium glutamate, pepper, lard, plastic wrap, chopping board, chopping board, kitchen knife or pounding hammer and modeling tools.

Method:

Wash the yams bought from the grocery store and set aside.

Put the taro into a pot of cold water to boil through boiled (with chopsticks to see if it can be inserted through the potatoes) standby;

Will be boiled out of the taro to let it cool naturally, cooled down with a clean hand to remove the skin of the taro standby;

Will be removed from the skin of the taro cut into small pieces standby, we spread a layer of plastic wrap on the cutting board.

Will cut the taro small pieces of a piece of sticky plastic wrap on the cutting board (up to a maximum of three small pieces of pressure), and then put some cool water on the surface of the knife, in order to wait a little bit of pressure taro is not too sticky surface of the knife, be sure to taro block thoroughly pressed into the mud, with this method in turn, press all the taro block in a dish after the spare

Press the good taro into the steamer to steam through the thoroughness of the steamer. Remove the potatoes from the steamer; use a mold to press the mashed potatoes into the shape you want and set aside.

Put some lard or salad oil in a pan and make sure to cover the bottom of the pan with oil so that the potatoes cook faster. When the oil is hot, you can put the taro poi in order to start frying, at the beginning of the frying taro poi, do not move it, so as not to fall apart, with a wooden spoon gently touch the bottom of the taro poi to find some hard to slowly move or turn over, when you see the oil is almost no time to refuel, or easy to burn the bottom of the pot, the taro poi is more costly lard, but lard will be delicious to fry out of the lot.