Taco

1

Potato, potatoes and potatoes wash and skin them and cut into small pieces of even thickness。

2

Potato, potato and red chips are put into the steam cage。

3

Steamed taro, potatoes and potatoes are placed in three bowls each, which are crushed with a crutches and then modulated with fine sugar while hot。

4

Potato powder is added in small quantities and mixed with forks。

5

I'll rub my hands in a non- sticky face. A little hot water adjustment from pasta drying

6

Scratch it up, scratch it up。

7

Cut the small particles。

8

The taro round is placed in the bowl, with a proper amount of cassava powder tumbled to prevent adhesive。

9

Burn a pot of water and put it in tacos。

10

Boiled to the taro round and recovered, cooled in cold water。

11

The tacos can be assembled according to their preferences, with food such as red bean soup, similos, coconut milk and so on。

THE STATUS OF THE TACOS SHOULD BE NON-PLUGGED, AND THE PASTA SHOULD BE TOO DRY TO BE ADJUSTED WITH THE RIGHT AMOUNT OF HOT WATER AND WET WITH A LITTLE CASSAVA POWDER. 2. THE DIFFERENT BRANDS OF CASSAVA FLOUR AND THE DIFFERENT VARIETIES OF POTATOES ARE DIFFERENT IN WATER-SORTING NATURE AND, IN ORDER TO PREVENT THE FAILURE OF THE PASTA FROM BEING TOO WET, WATER USE REQUIRES A SMALL NUMBER OF ADDITIONS. 3. COOKED TACOS MUST PASS COLD WATER, PREFERABLY WITH ICE WATER, AND MUST NOT BE LAZY. FRESHLY BOILED TACOS WILL BE SOFT AND TASTE BAD, AND COLD WATER WILL MAKE THE TACOS A Q-BOMB. /SYSTEM/1 AND TARO ARE A GOOD MIX OF DESSERTS THAT CAN BE COLD OR HOT. 2. RECOMMENDED A FEW OF MY USUAL DIETS, COLD: TACO + FAIRYGRASS + RED BEANS + COCONUT MILK, TACO + SAND ICE + WIPE TEA AND SUGAR + RED BEANS; HOT MEALS: TARO + RED BEAN SOUP + RICE + RICE + RICE, TARO + HOT COCONUT MILK + MILK + RED CASH BEANS。