Golden taro

Overview

Taro is rich in nutrients and has good color, aroma and taste. It was once considered the king of vegetables. According to measurements, every 100 grams of fresh taro contains 5.15 grams of protein, 0.28 grams of fat, 12.71 grams of carbohydrates, 170 mg of calcium, and 80 mg of phosphorus. Its protein content is 2.1 times that of yam. Eating it has the medicinal effects of dispersing accumulated qi, detoxifying and nourishing the spleen, clearing away heat and relieving cough. There are many ways to cook taro, including frying, roasting, stir-frying, and stewing. It has always been a must-have dish for festivals and festive banquets.

Tags

• hot dishes
• home cooking
• pregnant women
• summer recipes
• banquet dishes
• lunch
• cornflakes
• dry starch
• taro
• white sugar

Ingredients

Steps

1. 1 If you buy frozen taro in the supermarket, take it out and defrost it in advance

   

2. 2 Prepare corn chips

   

3. 3 After thawing, evenly dip in dry starch

   

4. 4 Heat oil in a pot until it is 70% hot, add taro, fry until golden brown and remove

   

5. 5 Remove the taro and add corn flakes. After frying until crispy, remove and control the oil. Pour into a clean basin and set aside

   

6. 6 Add 1 spoon of water and 1 and a half spoons of sugar to the pot. After the sugar and water are completely melted, use a spoon to stir clockwise until the sugar turns yellowish brown. Then pour in the fried taro. Let the taro be evenly coated with sugar juice and pour into the cornflakes

   

7. 7 Let the taro evenly coat the corn flakes (this action must be fast, otherwise it will not be easy to coat the corn flakes)

   

8. 8 Use a clean brush dipped in the sugar juice to draw out the remaining sugar juice and place it on the taro

   

9. 9 Crispy and delicious, you will definitely like it too