Fried taro balls are made from a kind of taro called "white lotus taro" (also called June taro). Plan it and wash it, brush it into silk with a melon brush, put the taro silk in a basin, and add

Add the ingredients of glutinous rice flour, shredded ginger and salt and knead into a paste; heat the oil pan and fry the taro balls after the oil pan is hot.

When making taro balls in the pot, it is best not to pinch them with your hands, because it is unhygienic. Just use bamboo chopsticks or a spoon to make them, one for each spoon, which is easy to control.

After the taro balls are put into the pot, when they are fried into hard pieces, they should be "flattened" (turned over) and fried on the other side. When the taro balls turn slightly yellow, they are ready. Be careful not to fry the taro balls until they are red.

In the process of frying taro balls, you should pay attention to a few points: First, use a medium-sized brush to brush the taro shreds, so that the taro shreds that come out will be harder and better.

Second, you cannot use taro (also called betel nut taro) because the shreds of taro are hard and the fried taro balls will not taste good.

Third, when making taro balls, you cannot use flour or corn starch. It is best to use glutinous rice flour.

Only taro balls fried with glutinous rice flour are the crispiest, crispiest and most fragrant.

Fourth, in the process of frying taro balls, the "heat" must be controlled well. The heat should be higher when the raw taro balls are put into the pot, and the heat should be lower when they are fried until they start to become hard. "Bian" (turn over) and then fry the other ones.

On the other hand, the fire is bigger.

After the taro balls are fried and cooled for a period of time, they should be wrapped in packaging bags.

If not stored well, the taro balls will become "ruo" (soft) and will not taste good.