taro

500 grams

condiments

sugar

40 grams

milk powder

1 spoon

flour

Proper amount

Eggs (of hens)

1

Bread bran

Proper amount

oil

Proper amount

step

1. Choose a taro from Lipu.

2. Scrape off the skin and wash it.

3. Cut into small pieces and steam in a steamer until soft and cooked.

4. After steaming, pour it out of the basin.

5. Press into taro paste.

6. Add sugar and milk powder and mix well.

7. Dig a little taro paste with a spoon and put it on the flour for the first time. Stick dry flour with your hands and knead the taro paste into a cylinder.

8. Beat the eggs well. Put the sticky taro paste in the egg mixture and roll it around.

9. Wrap it evenly with bread crumbs, reshape it for the second time, hold it in the palm of your left hand, and then roll your right hand on the hand rest.

10. Put the bread-crumbed taro paste on a clean plate for a few minutes.

1 1. Pour enough vegetable oil into the pot, heat it to about 180 degrees, add taro rolls, and fry until golden brown. At this time, it is shaped three times, which makes it easier to round before cooking and makes the bread crumbs stick more firmly.

12. Take it out and put it on blotting paper to absorb oil.

13. You can eat it immediately, or paste a salad or condensed milk.

skill

The steamed taro paste is sticky and soft. After cooling, it is easier to dig a piece of taro paste with a small spoon and put it on the flour to set it, and it will not stick to your hands.

Stick the egg liquid on your left hand and put the bread crumbs on your right hand. This kind of cooperation will not make your hands stick with bread crumbs, which is inconvenient.

Leave the crumbs for a few minutes after they are glued, so that they won't fall off easily when frying.

The oil temperature should not be too high when frying. Take it out after it is golden outside.