This day is very grand, in addition to completing some worship ceremonies, guests are invited to dinner.
At this time, the vegetable market, which is usually not very lively, has become super lively, and there are also many special snacks that you can't eat at ordinary times.
Fried taro is one of the delicious dishes.
On the day when I returned to Guangzhou for the Chinese New Year, my mother prepared this early in the morning and asked us to take it to Guangzhou to eat.
And I, no matter how long the journey is and how heavy the luggage is, will never refuse to bring food.
There are still some pursuits in life, aren't there? Praise me quickly.
Before it's too late, let's look at the menu.
Formula text
A taro, stir-fried powder, oil, salt, celery, peanuts.
First, slice the taro.
Taro was peeled and sliced, and then dried in the sun for about a morning.
Second, the preparation of fried powder
Put the fried flour, peanuts, celery pieces and salt (appropriate amount) into a basin, add water and stir, and blend into a paste.
Third, fry taro.
Pour the right amount of oil into the pot and heat it on medium heat (don't use big fire, otherwise the taro will be very dark and super angry).
Test the oil temperature. When the oil is almost hot, you can start frying taro.
Pick up taro slices with chopsticks, put them into the prepared paste, dip them in the fried peanut paste, and then put them into the pot for frying.
Turn taro with chopsticks from time to time to fry both sides until golden brown, then take it out and put it in a container.