Cooking taro paste is simply an art, and the best person thinks it is the mother at home. All the delicious food in the world comes from mothers. How good the old man's cooking is not a problem. There is no doubt that once there is an argument, there will be a big fight.
Everyone thinks that the method of mashed taro is very troublesome. In fact, it is extremely simple: buy a big taro, steam it for about an hour, and then take it out. Cut into thick slices, put the blade of the square kitchen knife on the taro slices with your right hand, and crush the taro into powder with your left hand, and stir-fry it with sugar, which is taro paste.
How long does it take to fry? I am the last person to answer such a question. I rely entirely on experience. If I fail once or twice, I will definitely learn my lesson.
The most common taro paste is ginkgo melon taro paste. The former is to peel and core ginkgo biloba, cook it in sugar water and put it on taro paste. The so-called melon taro paste is to rub the taro and put it aside. When cooked, use a small melon, peel and cut into pieces. If you choose Judy, you can use it as the cover and put it on the taro paste.
If you want to eat expensive food, you can make bird's nest and taro paste. Make taro paste according to the above method, put it in a glass jar, boil bird's nest in sugar water and put it in a glass jar. Taro paste is thick and won't melt. At this time, there are two floors, the top is white and the bottom is purple, which is very beautiful.
To eat cheaply, use tremella instead of bird's nest, which is equally delicious, and I believe the nutrition is not bad.