Taro puree
| Preserved Lychee and Taro 500g | Purple Sweet Potato 200g |
| Butter 60g | sugar Appropriate amount |
Step 1
One preserved lychee and taro weighs about 500 grams, and one purple sweet potato weighs about 200 grams. Peel and cut into small pieces and steam until cooked (steam for about 30 minutes)
Step 2
pointCut it out and divide it into 2 portions: 320 grams of taro and 30 grams of purple sweet potato. 170g purple sweet potato, 180g taro
Step 3
Separately use a food processor to make taro puree. The one with less purple potato will be light purple, and the one with more purple potato will be dark taro puree (the color of the two-color taro puree is based on the amount of purple potato)
Step 4
Separate it twice, put 30 grams of butter in the pot each time, add sugar as you like (adjust the sweetness according to your own taste, this recipe is very optional), stir-fry over low heat until the sugar dissolves, then add the taro paste, stir-fry evenly over low heat.
Step 5
One part of the final product is light purple taro paste, and one part is dark purple taro paste.
Step 6
The two-color taro paste is completed Taro puree cooking techniques
