"The best taro is Lipu taro with tender flesh and special flavor. At the same time taro in the big, white and soft are of high quality. After cutting, you can see the taro is covered with tiny red tendons, nutritious, containing crude protein, starch, a variety of vitamins, high calcium and inorganic salts. It has the effect of benefiting the qi and tonifying the kidney, strengthening the spleen and stomach, and strengthening the body. It is not only a superior ingredient for making snacks and delicacies, but also the best nutrient for nourishing the body. This pretzel taro is extremely simple, crunchy on the outside, tender on the inside, salty and delicious."

Spices

Lipo head (600 grams)

Spices

Oil (500 grams) Seasoned salt and pepper (5 grams)

Cookware

Fryer

One

Cut taro head into diamond-shaped pieces.

2

The oil in the pan is 80% hot. Put the taro in the pan without stirring.

Three

Fry the taro over medium-low heat until it floats and is golden brown and crispy on both sides, and remove from the pan.

four

Sprinkle salt and pepper evenly while hot.

This site will share with you how to make taro with salt and pepper. Did you learn the steps to cook taro with salt and pepper, the time needed, and the seasonings? We will teach you how to make salt and pepper taro through our hands. You can make it both nutritious and delicious. Hurry up and make a delicious meal for you and your family. We look forward to sharing the firing results of salt and pepper taro recipe.