Taco

1

Take out the red potato powder。

2

It's not easy to live. (If the potato powder itself is fine enough, this step can be saved)。

3

Take out pumpkin powder and potato powder. Powder is easier to make than potatoes and pumpkins, and moisture is easier to control。

4

Add a proper amount of potato powder to the red potato powder, add a little more if you like to be dark, and a little less purple if you like to be light。

5

A proper amount of pumpkin powder goes to the red potato powder, a little more if you like to be dark, a little less。

6

The water is added to the water and formed in groups, since the potato powder and the pumpkin powder themselves do not taste, so a little sugar is added to the open water。

7

Noodle rolls, slices。

8

Put it in the bottoms of a variety of sugar soups and boil it up to five minutes after all the tacos float. (If you don't know, you can try one and bite it and see if it's ripe

1. Sweet potato starch must be scalded with boiling water to form a dough. 2. I heard that rinsing the taro balls in cold water after boiling makes them chewier. 3. For leftover taro balls, sprinkle them with starch, put them in a freezer bag, and freeze them in the freezer; boil them whenever you want to eat. 4. Taro balls can be paired with various sweet soups; mine has red beans, mung beans, sago, and ginkgo nuts. You can actually also add coix seeds, peanuts, lotus seeds, taro, sweet potatoes, etc., depending on your own taste. Taro balls can be eaten hot or cold; the texture is even better when served ice-cold.