When it comes to deep-fried poi, I remember when I was a kid, my mom used to take me to the countryside, and I had to eat deep-fried poi for lunch, which cost 50 cents a piece, and I couldn't stop myself from loving the deep-fried poi when the sun was shining and the dust poured out of my nose, and when the vendor closed down the stalls, I couldn't stop myself from feeling my belly, and thinking about if I still had some more, I could still eat it again for three or two more!
While eating enough cool, but also heartbroken mom that hand clenched tightly in the RMB, holding a day they did not want to eat, but was my meal spent!
When I grew up, I knew that the money in my mother's hand came easily, just as the process of creating a fried poop, difficult and complicated!
The fried bread is considered to be an old Guizhou folk craft, and in those days when machines were not popular, a small handmade fried bread required at least six procedures.
Don't mind me, listen to my story:
First, when the rice is ripe for harvesting in the fall, it needs to be threshed with a bucket, and then dried under the sun;
Second, after the drying of the paddy, it is hulled through a pestle and mortar, and there is a proverb that says: manual pestle and mortar, sweating! See how easy it is. After hulling, then the rice grain and rice husk separation, using the dustpan and sieve;
Third, with white glutinous rice, the next step is to carry out a night of warm water soak, and then wash the rice (the purpose of the wash is to ensure that made out of the poop is more white, more appetite.) Then to the fire for barrel steaming.
Fourth, after steaming the glutinous rice, pour it into a wooden or stone basin and pound it with a wooden stick until all the grains of rice are mashed and turned into a sticky poop.
Fifth, in the process of beating the poop, you need to do a good job at the same time the bean paste, bean paste is the best sticky rice poop "lead", do not do a good job, and then the good poop is not good. After the bean paste is done, it is the process of wrapping, in order to have the appearance, the package is the most important, very test of craftsmanship, the package is not good, the buyer will also be very few people.
Sixth, wrapped up the poop can only be called bean paste poop, to become a deep-fried poop also need a final process - deep-fried. This process is also very careful, the oil to choose a good rapeseed oil, to ensure that the deep-fried poi color and flavor, but also to master the fire, the fire is easy to paste, the fire is easy to stick to the pot, to do "burnt inside, crispy and crisp," not overnight, you need to be a thousand will be repeated trials.
So, deep-frying is considered an old craft in Guizhou.
If you say that when you were a child, the deep-fried poi was mouth-watering, then the deep-fried yams made me want to stop when I was a child!
I remember when I was in elementary school, I couldn't go home for lunch because I was far away from home, so my parents would give me 10 cents, and it was hard to make it to noon, so I would put down my bag and run at a hundred-meter speed to the fried taro stand and start enjoying the food. One dime a string, a string of three slices of taro, with chili peppers to feast on.
Because they are so hungry, smart students put in extra chili, and even more outrageously, because the yams are in slices, many flatten the skewers and pile a thick layer of chili on top of the slices.
After eating, spicy gas can not breathe, at this time, quickly unscrew the tap, gulp a full meal, to be spicy taste dissipated, has been considered a full meal.
Then the boss also became smart, in the chili powder with a lot of salt, salt more spicy less, our speculation in the end has ceased to exist.
Nowadays, living in Guiyang, sometimes I still choose fried poi and fried taro for lunch, but I can no longer eat the flavor of my childhood, and that kind of salivation and the feeling of not being able to stop can only be left in my memories.
There is another kind of fried snack that is my favorite called pot fry.
The main ingredients for making it are very simple and convenient, including flour, eggs, cooking oil, sugar and soybean flour.
First of all, remove the three eggs from their shells and beat them, put them into 150 grams of flour, add about 600 grams of water and mix them into a paste, and keep stirring until it becomes a thin batter with no small lumps of flour.
Then turn on the heat and pour the batter into the pan, heating and stirring, until most of the water has evaporated and the batter is cooked through and thick.
Pour the cooked batter into a greased pan, smooth it out to a thickness of about 2 centimeters, and let it cool to the touch.
Pour out the shaped cakes, cut them into small pieces, roll them in soybean flour, and then fry them in a pan. Fry until the surface is golden brown, then you can fish out. You have to control the heat, if it's not fried, it won't look good, and it won't taste good.
Finally, plate, sprinkle with sugar on it.
Real sweet and savory, melt in your mouth, burnt on the outside and tender on the inside. I especially love it since I was a kid, and now I make it myself once in a while to satisfy my cravings. It's similar to a fried fresh milk bar, but much simpler to make. What fried food do you prefer, feel free to share more below.