Fried taro practice is as follows:

1, taro slices spare.

2, flour and water mixed into a paste, add the right amount of salt to taste.

3, put the taro slices in the paste and make a roll, so that it is evenly coated with batter.

4: Put the taro slices into a frying pan and deep-fry them at low temperature.

5: Drain the oil.

6, according to their own favorite, dipped in chili sauce or salad dressing can be eaten Oh.

Morphological characteristics:

Wet herb. Tubers usually ovate, often bearing numerous small bulbs, all rich in starch, leaves 2-3 or more. Petiole longer than blade, 20-90 cm long, green, blade ovate, 20-50 cm long, apex mucronate or shortly acuminate, lateral veins 4 pairs, obliquely extending to leaf margin, posterior lobes rounded, connate up to 1/2-1/3 length.

Curved emargination obtuse, 3-5 cm deep, basal veins intersecting at 30 degree angle, outer lateral veins 2-3, inner 1-2, inconspicuous. Inflorescence stalk often solitary, shorter than petiole.

Multi-headed taro:

The mother taro tiller group, daughter taro is very little, Taiwan mountain cultivation of the dog's hoof taro; Guangxi Yishan's dog claw taro belong to this kind. Characteristics: short plants, a plant with a number of leaf clusters, under which a number of mother taro, combined into a piece; powdery, taste like chestnuts.

Dakui taro:

The mother taro single or a few, fat and flavorful, fewer children taro, plant tall, tiller, fewer children taro, but the mother taro is very well developed, powdery, flavorful, high yield. Such as Taiwan, Fujian, Guangdong and other tropical areas common betel nut heart, bamboo taro, red betel nut heart, betel nut taro, face taro, red taro, yellow taro, glutinous rice taro, fire taro and so on.