70-year-old Wang Da-ma get up at 5 o'clock every morning, with a basket loaded for deep-frying stove and wood, walk for more than an hour on the mountain road, from more than 10 miles away from home to the town to sell snacks, the old man arrived in town is usually about 6:30, make a fire to heat up the oil, she has to be in the time of more than two hours to sell a bucket of noodles fried "oil buns! "

Objects

Objects skyrocketed in the era of the old man but incomparable stubbornness, an oil buns sold 50 cents price, the old man 20 years did not increase the price." Raw materials have not increased in price, I also do not have the need to increase the price, every day or income so much, we all come to buy my oil buns, is considered to be my support, I can not live up to the trust of the townspeople. "The old man said, now a few dozen dollars a day income has been very satisfied.

The old man fried oil buns raw materials are home stone mill grinding out of the home harvest of the taro cut into slices after drying, put on the grinder, each year can grind out a few hundred pounds of taro flour. Every day is to sell half a bucket of taro noodles, and when the noodles, put some green onions or chives, look more appetizing, this oil buns, they are also called taro poop.

In order to make the oil buns can be molded, the old man made a special mill, the thin paste of the noodles into the mill, even the mill and put into the oil frying, which is shaped, it takes 3 seconds, and then automatically detached to start doing the next one.

Frying oil buns on the mastery of the fire is also very important, the old man specifically to go to the mountains to split the cypress firewood, this wood does not have smoke, the fire is also very strong, if you do not have good control of the time of turning, frying the old is too burnt and crispy, instead of tasty. "Eat taro poop is to eat that sticky," the old man said the secret of making oil buns.

More than two hours, the old man fried 100 over the oil buns, buyers are in short supply, often queuing, but she never extended the selling time, but when the raw materials are used up, close the stall. A lot of folks who can't buy, had to line up here early the next day, waiting to buy the old man's authentic oil buns.

Praise for the old man.