Taco

By VicentaLakin

Taco
When my sister went shopping, she bought a taco. She liked it. She came back and asked me to make it. A couple of squares were found online, this is said to be the authentic Taiwan tamarind, the most satisfying tamarind I've ever had. The most authentic material is taro. This time we made taro and pumpkins。

Recipe Recommendations

  • Taro 200 grams
  • pumpkin 200 grams
  • sweet potato starch appropriate amount

Steps for Taco

  • 1
    I used the most common taro in the market, and it felt good。
  • 2
    Steamed taro is skinned into the basin and weighed。
  • 3
    WHEN THE HAND IS NOT HOT, IT IS SLOWLY ADDED TO THE MASHED POTATOES, WHILE THE POWDER IS TAKEN INTO THE MUD. POTATO STARCH AMOUNTS TO 35-50 PER CENT OF TARO, WHICH MEANS THAT IF IT'S 100 GRAMS WHEN IT'S FERTILIZED, IT'S ABOUT 35-50 GRAMS, A PROPORTION THAT KEEPS THE TACO TASTE AND THE TOOTH OUT OF THE BOX. IF THE TARO IS TOO DRY, A LITTLE WARM WATER CAN BE ADDED。
  • 4
    A little powder, a little bit of it, and then a little bit of it。
  • 5
    Scratch it into thin strips and slice it into small pieces。
  • 6
    Pumpkin cut, and the top drawer is fertilized。
  • 7
    The chopsticks can be poked through in one stroke。
  • 8
    The steamed pumpkin was soft and scratched off the skin with a spoon。
  • 9
    Dry the pumpkin mud with a frying pan。
  • 10
    BECAUSE THE EVAPORATED PUMPKINS ARE MUCH MORE HYDRATED AND THE MASS IS TOO WET, IT WOULD TAKE A LOT OF POWDER IF THEY WERE ADDED DIRECTLY TO THE NON-KNIT HAND, AND IF THERE WERE TOO MUCH POWDER, THE CIRCLE WOULD END UP BEING TOO Q-BALL, SO IT WOULD HAVE TO DRY UP THE WATER AND MIX IT INTO A NON-KNIT FACE。
  • 11
    Scratch the face without sticky hands. Scratch the strips, cut the pieces. Pumpkin is done。
  • 12
    Cooking pots with water and then burn them down into tacos, so that they are not attached to each other with pot shovels. When the water boils again, the taro floats and boils for a minute or two。
  • 13
    Pick it up with cold water。
  • 14
    In the bowl, it's good to eat with sugar. I put in falafrost, red bean soup, and then I poured some milk。

    • Taco Make Tips

    1. THE AUTHENTIC TAIWAN TARO IS MADE OF SODIUM POTATOES (ALSO KNOWN AS MELON STARCH) OR, FAILING THAT, CASSAVA SODIUM OR CASSAVA POWDER. 2. I DO NOT RECOMMEND SUGAR FOR FLOUR BECAUSE IT INCREASES THE MOISTURE OF THE MATERIAL AND HAS TO ADD TOO MUCH STARCH EFFECT. THREE, IF YOU CAN'T FINISH THE TACO AT ONCE, DON'T COOK, PUT SOME CORN STARCH ON IT, PUT IT IN THE FREEZER AND COOK IT

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