Name: Crispy Taro
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g taro; Some Vegetable oil; 15g Doubanjiang; 15g Vinegar; 15g granulated sugar; 10g Soy sauce; Some Water starch; 3 pcs Garlic cloves; a little chopped green onion; 10g Cooking Wine; a little sesame oil

Crispy Taro

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Taro is rich in nutrients, good in color, aroma and taste, and was once the king of vegetables. It has the medicinal effects of dispersing and regulating qi, detoxifying and replenishing the spleen, clearing away heat and relieving cough, and can be burned, fried or stewed.

Crispy Taro

1. Taro, peeled and cut into small pieces

2. Put it in a steamer and steam it until soft, I steamed it for about 30 minutes

3. Put the steamed taro in the fresh-keeping bag

4. Use a rolling pin to roll into taro puree

5. Use the mold to shape again, I put a plastic wrap for the ease of demolding

6. I take it out after refrigerating overnight and cut into small pieces

7. Heat vegetable oil in a pot, the oil temperature must be high, add taro to quickly fry the outer skin

8. Remove the oil with a kitchen paper towel

9. After heating the frying pan again, re-fry the taro

10. Put it out on the plate

11. Prepare the sauce: prepare an appropriate amount of water starch in a small bowl, add cooking wine, vinegar, sugar, and light soy sauce in a small bowl, mix well