1 taro, 1 egg

Seasoning: 1 teaspoon of salt, half a cup of cornstarch, a little pepper

Methods

Taro cake

1, taro peeled, cleaned, wiped into a shredded, placed in a large bowl, and then add the egg beaten.

2, add all the seasonings and mix well, put 5 cups of oil in the pan and heat, then hand pinch a small part of the taro silk flattened, put into the fried crisp.

3, fish out and let cool to serve.

Highlights

1, buy light texture, flesh color white taro, taste better, pay attention to not peeled before not rinse water, so that peeling will not be due to allergies and itchy hands.

2, mixed taro silk, if too dry, you can add a little water, in order to facilitate the mix.

Practice two

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Materials

Main ingredient: taro 300 grams

Supplementary ingredients: orange cake 120 grams

Seasoning: 30 grams of sugar, 15 grams of salad oil, corn starch (corn) 5 grams

Preparation

1, taro peeled and cut the skin into the pot of high-fire steaming for about 20 minutes, removed crushed into mud;

2, taro puree add starch, salad oil, sugar (15 grams) kneaded into a ball, and then divided into several parts, one by one, flattened;

3, orange cake chopped, wrapped into the taro dough, and then put a small kumquat on top of it, all done;

4, into the pot over high heat, steaming for about 5 minutes, take out;

5, another pot, add half a cup of water and 15 grams of sugar

5: In a separate pot, add half a cup of water and 15 grams of sugar, bring to a boil, add cornstarch to thicken the water, and pour over the taro.

Hints:

1, taro purchase to the surface without holes, at the skin dry is good;

Taro cake

2, taro peeled and cut and then wash your hands or the skin will be itchy.