Main Ingredients

Hairy Taro 250g Onion 1/4

Egg 1 Ham Sausage 1

Breadcrumbs 0.5 pkg Starch 2 tbsp

Scallions 2

Supplements

Salt 3g Chicken Extract 3g

Thirteen Spices 1g Fragrant Oil 5g

Steps to Make Salt and Pepper Taro

1. Wash the taro, put it directly into the pot (cold water) and cook it until you can detach the outer skin with a pinch of your hand. Or poke it with chopsticks to see if you can poke through.

2. Remove the skin when it's cold. Peeled and put in a bowl with a spoon pressed into the taro puree, while pressing the side can add some boiling water, to prevent the taro puree is too dry stained spoon.

3. Pressure to no large pieces of taro pieces, add onion, green onion, ham sausage, mix well, add egg mixture and mix well.

4.? Then add salt chicken thirteen spices, mix well, and then add sesame oil.

5. Start a frying pan, the oil temperature at about 4 into the heat. (Oil more fried out delicious)

Flat plate will be bread flour and starch mix

6.? Scoop up the taro puree one by one with a spoon and cradle it into a round ball shape. Dust with breadcrumbs and cornstarch and deep fry in a frying pan, front and back first, then left and right sides. Fry until golden brown can be lifted to plate.

7. If you dip the ketchup or pepper, the taste is better.

Tips

Taro puree is easy to stick to the spoon, you can do a spoon after a soak in water, it will not stick.

Scallion must be put

Oil temperature can not be high