Taro corner is a must-have snack in Guangdong teahouses and tea markets. It is made of taro paste such as skin, lean meat and mushrooms. They are all fried stuffing, wrapped corners and fried in oil pan. Its skin color is golden yellow, and the surface layer is densely covered with small eyes, especially like a honeycomb. The skin is crisp, the inner layer is soft and smooth, and the filling is slightly juicy, delicious and fragrant. Both Guangxi and Hainan are very popular. The taro produced in Lipu, Guangxi is the best, so it is also called honeycomb taro horn.

Remarks:

1, meat stuffing: minced lean meat, chopped mushrooms, chopped green onion, stir-fry with seasoning (stuffing can be matched by yourself).

2, 50 grams of cooked noodles: 25 grams of cooked noodles+25 ml of boiling water, mix well. 3. Grasp the heat when frying, and use medium heat when cooking. If the fire is very fierce, you can't get the hive and the fire will disperse.

Ingredients (12): 250g peeled Lipu taro, 50g cooked noodles, and appropriate amount of meat stuffing.

Steamed taro is pressed into mud while it is hot.

Add taro paste into the cooked noodles and knead well, add appropriate amount of spiced powder, salt and monosodium glutamate to taste, and then add 3 tablespoons of cooking oil (lard is better) and knead until smooth.

Divide taro balls into 12 parts, wrap the meat stuffing into horns, fry in a pan until golden brown, and drain the oil.