Short-term preservation

Method 1: taro rounds with cold water, and then wrapped in a layer of starch sesame outside the taro rounds, and then packaged in a plastic box, placed in the refrigerator preservation layer, the need to consume, and then take out and then a little bit of cooking can be.

Method 2: After the taro ball over water, and then put into a clean ice water in the plastic box, and then stored in the refrigerator in the fresh cupboard.

Long-term storage

Method 1: Coat the taro balls with a layer of sesame seed powder, then pack them in a plastic bag by portion and store them in the freezer.

Method 2: Arrange the taro balls one by one on a tray and place them in the freezer. When the taro balls become hard, then take them out and put them in a plastic box and store them in the freezer again.

Secialty introduction:

Taro dumplings are a famous southern Fujian snack, belonging to the traditional desserts in Fujian and Taiwan. It is made of taro, sweet potato, purple potato, tapioca and other materials, with several varieties and practices.

Three, the production of raw materials:

Taro or sweet potato 300 grams, sweet potato flour 400 grams, seasoning water 8 cups, sugar 1/2 cup.

4, production methods:

1 Taro or sweet potato peeled and cut into thin slices, into the steamer for about 30 minutes.

2 Steamed taro or sweet potato mashed, slowly add sweet potato flour and rolled into a ball, and finally rolled into strips.

3 Put the taro or sweet potato rounds into boiling water and boil until they float, then serve and put them in the boiled sugar water.

5, production skills:

Because of its own slightly sweet and sour, cool and refreshing. So from ancient times to the present day is used as a summer cold food. When you eat it, you can add sugar, honey, rock sugar, ice water, lemon juice, banana juice, etc. according to personal preference. It tastes even better when served slightly chilled. The smooth and Q-bouncy Aiyu with different ingredients brings a summer feast on the tip of the tongue.