What desserts can be made with taro?

Taro is a relatively common food, and there are many ways to eat it. For example, it can be used to cook porridge directly, or it can be used to make various desserts, such as candied taro, taro egg rolls, cheese-filled taro rolls, etc. These desserts made with taro have many benefits for the human body and taste great, so if conditions permit, you can make them at home. The specific production method is as follows:

1. Candied Taro

Ingredients: 200g taro, 100g sugar, 1/4 teaspoon salt, oil

step

1. Peel the taro, wash and cut into pieces (remember to wear gloves)

2. Fry the fish when the oil starts to bubble (don’t make it too hot or it will dry out, you’ll have to fry it a second time later), and take it out when it turns yellow

3. Heat the pan until it starts to smoke slightly, then fry again for about 15 seconds on high heat (to force out the oil inside), and turn off the heat after taking it out (otherwise the oil temperature will drop and it will consume oil)

4. Add a tablespoon of oil to the pan, turn on low heat, pour in sugar when the pan is hot, and fry slowly (be patient, this step is the most important)

5. Add salt when bubbling (this will make it less greasy). The sugar will change as shown in the picture. When the sugar turns reddish brown, it is almost done. Use a spoon to stir constantly to prevent it from sticking to the pan.

6. Turn off the heat, pour in the taro, and stir constantly. The more you stir, the more taro will be pulled.

2. Taro Egg Rolls

Ingredients: 3 taro, 1 egg, some cooking oil

step:

1. Peel the taro, wash and steam it.

2. Use a spoon to mash it into fine paste while it’s still hot. (If you like sweets, you can add some sugar)

3. Beat an egg.

4. Brush a little oil in a non-stick pan, pour in the egg liquid over low heat, and try to make it as neat as possible. Knead the taro paste into strips of about the same width as the egg liquid and place them on one edge.

5. Roll up slowly and use chopsticks to roll it neatly.

6. The interface is facing downward. Hand with fresh-keeping bag, plastic surgery. Cut into 1 cm thick slices. Arrange the dish.

3. Cheese Taro Roll

Ingredients: 500g taro, 100g mozzarella cheese, some flour, two eggs, some breadcrumbs

Accessories: 15g sugar, a little honey

step

1. Cut the taro into small pieces so that it is easier to steam.

2. Steam in a pressure cooker, then switch to low heat and steam for 15 minutes after steam comes out.

3. Use a spoon to press the steamed taro into taro paste, add sugar and honey for seasoning, and then add a little flour to make the taro easier to shape.

4. Divide the taro paste into equal-sized balls, flatten them and wrap cheese in the middle.

5. Rinse the wrapped taro rolls with water, then flour, then egg liquid and finally breadcrumbs. If you want the taro rolls to taste good, don’t coat them too thickly with flour. After coating them one by one, repeat with egg liquid and breadcrumbs.

6. The wrapped taro roll looks like this

7. First heat the oil in a pan, put the taro rolls in and fry on low heat until the skin becomes hard.