It is said that only by living can I better create, when I am tired of painting, when I need to rest and adjust my mood, I will miss my hometown, miss the mountains there, miss the water there, miss the two big willow trees by the pond... I miss the food of my hometown! Today I want to change my mood and make a hometown delicacy: plucking a small taro.
method
1. Peel the taro and rinse it with water.
Second, put the small taro into the water and pass a piece of water, fish out and set aside.
Third, put a little clear oil in the pot, heat the small taro into the pot, add a few spoonfuls of sugar, and then stir-fry the small taro.
Fourth, in order not to be too greasy, add a little salt, and then use the simmering heat to stir-fry the taro in the pot without stopping.
Fifth, after adding sugar, the small taro is stir-fried in the pot, then we must pay attention not to force the frying to burn, slowly stir-fry until the water in the pot is dry, and the color slowly changes from white to golden yellow. The appearance of sticky filaments indicates that it is ready to be cooked!
Sixth, look, a plate of tender plucked taro is ready. The entrance is burnt and fragrant, and it is soft and delicious. Well, it's delicious, would you like to try it?
