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How can I prevent my fried taro paste from losing its powder? Can you guys share some advice?

Peel the taro and cut it into strips, slightly thicker than your usual French fries. So it's crispy on the outside, but kind of waxy on the inside. (If you chop it too finely, it will be brittle. If you chop it too coarsely, it will be waxy. Cut the remaining scraps into cubes and add them to the pressure cooker. (Poi colocasia, best used in Taro with higher starch content is better eaten this way. Ingredients:

Lipu soft candy, egg flour, bread crumbs, cooking oil. Peel and slice Lipu taro, so use your fingers. Very thick. Some people may have itchy hands or allergies during peeling, so consider wearing gloves. Use a spoon to crush the diced taro (don’t crush it too much if you like it granular) and add condensed milk. Add three tablespoons). If you like it sweeter, add it to your taste. If you cut it too coarsely, it will be waxy. Cut the remaining scraps into cubes (poi colocasia, most. Works better with taro which has a higher starch content, it tastes better this way, Ingredients: If you cut it too coarsely, it will be waxy. Cut the remaining scraps into cubes and add them to the pressure cooker. (Poi colocasia, it is best to use taro with higher starch content, which makes it better to eat. Ingredients: Ingredients. I am just right. If you don’t know the amount, you can increase the amount after tasting. Taro Mash it after steaming. If there is filling, it will be more delicate. I added condensed milk or sugar because I was too lazy to puree it.

I added condensed milk (Panda brand) for flavor. To add flavor, the taro puree (I took a sneaky bite and it was delicious) can be kept for about a week, covered with plastic wrap and kept in the refrigerator. Not only can you make the milk, but you can also cut the taro into shreds for later. To use, enlarge the ingredients except taro shreds, stir in the pot until smooth, stir evenly for 15 minutes, bring to a boil over high heat, stir constantly until thick, turn to low heat, stir slowly (this is a labor task) remove the taro. Wash the skin. This one is quite big, about 3 pounds. After peeling, it weighs about 1,400 grams. I used three purple sweet potatoes.