Fried Taro Chips
1.
The taro does not need to be cleaned, just peel it off, and then clean the dust on the surface. The taro does not get wet, so the hands will not be itchy after handling.
2.
Pour flour into a bowl, add appropriate amount of water, add a little salt, and mix with chopsticks to form a thicker batter.
3.
Cut the taro into slightly thick slices.
4.
Put the taro slices into the batter, stir with chopsticks, and dip each piece into the batter.
5.
Put half a pot of oil in the pot, heat it on high heat until slightly bubbling, pick up the sliced taro, gently slide into the oil pot, turn to medium heat and fry until slightly yellow, turn to high heat to force out the excess grease.
6.
Pinch the fried taro slices out and drain them. It’s delicious when you eat them empty. If you like spicy food, brush the surface with adjusted chili oil or squeeze it with salad dressing to make the taste better.
Tips:
Make the batter a little thicker so that it can be hung on the taro slices. Add a little salt to the batter, and it will have a slightly salty taste and taste better. The taro slices must not be cut too thin, they will have meat only when they are slightly thicker.
If you like to eat spicy food, you can dip the fried taro slices with a tuned chili sauce or squeeze it with tomato sauce. The fried taro slices are eaten hot, and they are crispy on the outside and tender on the inside.