Chinese Food
Crispy taro
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Taro. My favorite. It is sweet, delicious and nutritious. It contains a lot of starch, minerals and vitamins. It is not only a vegetable, but also a grain. It can be cooked, dried or powdered. Because of the small starch granules, taro is only one tenth of potato starch, and its digestibility can reach 98.8%-
Cooking ingredients
Cooking Steps
Step1:Wash taro, peel and dic
Step2:Steam in the pan for about 10 minute
Step3:Stir the steamed taro in the accompanying cup. If you can't stir it, you can add a little milk. But not more
Step4:I hit it in several times. The mashed taro is very delicate and smooth. It tastes good when I look at it
Step5:Dig out the mashed taro (I like to eat it with good taste. I left a third of taro seeds mixed with taro mud
Step6:Get things ready. Break up the eggs. A plate of cool whit
Step7:Turn the spring roll skin in cold water for 2 times. Take it out and put it fla
Step8:Dig a spoon of taro. Put on the spring roll skin. Wrap it up. Don't expose it
Step9:Dip in egg white. Dip in breadcrumb again. Put in the frying pa
Step10:There are six pieces to do it all wel
Step11:Fryer 180 °. Fry for 15 minutes. If you fry it, use chopsticks to detect the heat of the oil. You can fry it if there is a small bubble on the edge of chopsticks. Fry until colored.
Step12:Finished product drawin
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:1. Taro should choose areca taro. Some of the silk in taro will be very powdery; 2. Bread bran can be crushed with toast; 3. Condensed milk can be changed into salad dressing; 4. When frying, turn over both sides, because they are all cooked and need not be fried for a long time. There are skills in making delicious dishes.
