This day is very solemn, in addition to completing some worship rituals, but also to invite guests to dinner.
This is the time when the food market, which is usually not too busy, becomes super busy and a lot of special snacks that are not usually available appear.
Fried taro, is one of these delicacies.
On the day we were preparing to go back to Guangzhou after Chinese New Year, my mother's parents prepared this early in the morning so that we could bring it to Guangzhou to eat.
And I, even if the journey is long and the luggage is heavy, I will never refuse to take the food to go
Do people still have to have some pursuit is not it, quick to praise me
No more nonsense, down to the recipe
Recipe text
Taro a taro, frying powder, oil, salt, celery, peanuts
One, Taro slices
Taro peeled, sliced, and then placed in the sun to dry off the water, probably sunshine for a morning.
Second, fried powder preparation
Put the fried powder, peanuts, celery section, salt (moderate) together in a pot with water and stir, and blend to paste
Third, deep-fried taro
The pot poured into the amount of oil, medium heat oil (can not be used with a high fire, otherwise the taro will be fried out of the very black, super fire)
Try to test the temperature of the oil, the oil is almost hot! the oil temperature, the oil is almost hot, you can start to fry the taro.
Use chopsticks to clip taro slices, put them into the batter, dip them in enough fried flour peanut batter, and then put them into the pot to fry.
Turn the taro with chopsticks from time to time so that both sides are golden brown, then remove it to a serving dish
.