Craving a delicious taro egg yolk crisp? First, let's fry the Lipu taro into a sweet but not greasy taro filling

Purple sweet potato mashed taro stuffing 

Ingredients required: 1165 grams of Lipu taro, 270 grams of purple potato, 255 grams of butter, 180 grams of Shuiyi, 300 grams of milk, 300 grams of sugar

1, Lipu taro first peeled and peeled, then cut into thin slices, placed in the steamer, purple potatoes are also peeled and then cut into thin slices, placed in the steamer, steamed in water, purple potato slices and Lipu taro slices can be steamed together, remind everyone that friends with allergies should wear gloves when handling Lipu taro, otherwise their hands will be itchy 

2. Turn on high heat and steam until purple potatoes and taro can be easily pressed into a puree with a spoon, and I steamed for about 20 minutes 

3, put the steamed Lipu taro and purple sweet potato into a large bowl, with a spoon or a handy tool to press into a puree for later use, I am eating at home, I did not use the wall breaker to puree, relatively not so delicate, if the requirements are relatively high, or the pursuit of a more delicate taste, you can put the steamed Lipu taro and purple sweet potato into the wall breaker and whip into a puree, but the wall breaker should put as little liquid as possible when whipping, the wall breaker can just stir it, because the more liquid added, the longer the frying time, It's still physically demanding

4. Put the purple sweet potato mash into a non-stick pan, then add milk and butter, and stir-fry continuously over medium-low heat

5. When the milk, butter and purple potato mash are completely absorbed, then add white sugar and Shuiyi, and continue to stir-fry over medium-low heat

6. After adding white sugar, the purple potato taro paste will become relatively thin, don't panic, continue to stir-fry over medium and low heat until the white sugar is completely absorbed 

7. Stir-fry until the purple potato taro paste can be hugged into a ball, there is obvious resistance when stir-frying, and the filling will not stick to the pan or the spatula at all, turn off the heat and cool down and put it in a container for later use 

8. Fried purple potato mash stuffing, if you use it in the near future, you can keep it in the refrigerator for about 3 days, you need to freeze it when you don't use it in the near future, generally speaking, it will be frozen for about 1 month, tomorrow we will make delicious taro mash egg yolk crisp, and your favorite friends will do it together!

Tips:

1. The sweetness of the filling is moderate, and it is not recommended to reduce the amount of sugar.

2. The butter in the recipe can be replaced with corn oil, but there will also be a discount on the taste, after all, the fragrance of butter and the fragrance of corn oil are not the same.

3. The fried filling can be refrigerated for about three days and frozen for about a month.