Taro 500g sugar 70g bread crumbs 50g eggs 1.

Auxiliary flour and edible oil.

The method of taro balls

1.

Peel and wash taro, cut into pieces, and steam in boiling water 15 minutes. Chopsticks can easily penetrate taro.

2.

Taro must be mashed while it is hot, or it will stick to your hands when it is cold. The rolling pin is a good assistant, convenient and easy to use.

3.

With sugar, 50 grams of sugar will have a slight sweetness, and 70 grams is a good taste. You can master this as appropriate.

4.

Taros can be arranged in spheres or rectangles, and mine is 45g each. Taro is easy to shape when it is warm and does not stick to your hands.

5.

Then prepare a proper amount of flour, egg liquid and bread crumbs, let taro be coated with flour and egg liquid in turn, and finally stick bread crumbs evenly.

6.

Wrap the taro evenly with bread crumbs, put it in a hot oil pan and add a proper amount of cooking oil. The oil in the fried taro roll will not smell, and there will be no problem in cooking afterwards.

7.

There are dense small bubbles in the pot, indicating that the oil temperature is 60% hot. At this time, add taro balls one after another, don't turn over immediately, wait 10 seconds to turn over and fry until golden brown.

8.

The fried taro is soft and crisp, with crisp skin and soft core. It's delicious.