Homemade golden taro crisp, simple to prepare, crispy on the outside and tender on the inside, more delicious than bought
Taro is a common ingredient in our lives, taro nutritional value is very high, but also cheap, taro contains a lot of starch, can alleviate hunger, to meet the body's ability to supply, before the older generation likes to taro as a staple food, can bring a strong sense of satiety.
Taro is also very rich in dietary fiber, which can help digestion and alleviate some gastrointestinal problems caused by food accumulation in the intestine. Taro and yam have some viscous liquid on the surface of this mucus protein nutritional value is very high, it can be easily absorbed by the human body, and produce immunoglobulins, can improve the body's immune capacity.
In addition, taro also has a strong detoxification effect and inhibition of the elimination of the body's viral effect, etc., it also has a positive effect on cancer prevention and anti-cancer, so taro is a very rare healthy ingredient around us. Taro method is very much, it can be combined with some of the more greasy meat food, can achieve the role of degreasing, can also be cooked alone, you can also make dessert, today teach everyone to make a golden taro crisp, the method is not difficult at all, do a good job of taro crisp, crispy outside the tender than bought, let's take a look at the specific method.
【Dishes】: Golden taro crisp
【Cooking ingredients】: two taro, two eggs, milk powder, flour, breadcrumbs, sugar.
【Cooking steps】:
1, prepare the ingredients needed, prepare taro, prepare two medium sizes, milk powder can also be used if there is no milk powder.
2, the taro peeled after cleaning, cut into large pieces, and then put into the steamer steaming soft, about 15 minutes of time, the time can also be set according to the actual situation, if the taro is relatively large, to extend the steaming time.
3: Take out the steamed taro and put it in a large bowl, and crush it into taro puree with a spoon while it is hot.
4, add the right amount of milk powder in the taro puree, and then add a little sugar, we can add it appropriately according to their own taste, personal feelings do not add too much, so that the good taro crisp will be too sweet.
5: Divide the finished taro puree into equal parts, and then knead it into the shape of a small cylinder.
6: Beat the eggs into a bowl, stir into egg mixture, spare flour, breadcrumbs, put them in a bowl and set aside.
7, take out a piece of the finished taro puree, first wrap a layer of flour, then make a circle in the egg liquid, and finally wrap a layer of chaff.
8, add half a pot of oil to the pot, when the oil temperature is 60% hot, put the finished taro puree into the oil pan and fry, slowly fry until golden brown, you can get out of the pot.
【Cooking Tips】:
1, taro we are best to choose Lipu taro, this taro taste powder smooth, generally feel more heavy, and taro is not only the head of the dense grain, but also more round.
2, when the taro crisp is put into the pan and fried, be sure to control the heat, slowly fry over low heat, until it is fried until golden brown, and then it can come out of the pan.
3, if there is no milk powder, you can also use milk to replace, do a good taro puree, a little faint milk fragrance, the taste is particularly delicious.
4, when steaming taro, the time is determined according to the size of the taro, it takes about 15 to 20 minutes to steam the taro until it is soft and rotten.
【Copywriter】Muhai Food King's Small Chef