1. The taro I bought back, 1 piece, about 500 grams; (the size doesn’t matter, buy the larger ones and a few more if you want to eat more)
2. Peel the taro and wash it, (remember to wear gloves to remove the skin to prevent skin allergies)
3. Cut taro strips of even size with chopsticks and sprinkle with salt evenly
4. Prepare sticky rice flour, glutinous rice flour, and fried flour; ratio 3:2:1 (PS: depends on the amount of taro to determine the amount of each flour, according to this ratio, it will be very crispy when fried)
5. Combine 60 grams of sticky rice noodles, 40 grams of glutinous rice, and 20 grams of fried powder. Add an appropriate amount of salt and mix well, then add an appropriate amount of water and stir to form a rice paste;
6. Stir the chopped taro noodles and chili powder evenly: (If you don't eat chili, you can omit the chili powder)
7. Heat the pan and pour the oil;
8. After the oil is hot, add taro noodles that are evenly stirred;
9. Taro strips, floating, yellowish, flipped, all yellowish, remove;
10. The taro noodles taken out are crispy and crispy after being cooled and wrapped. Green is a good snack.
Tips:1. Remember to wear gloves when peeling taro;
2. If you don't eat chili, you can skip chili;
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