Taro Shreds
1.
Take out the taro shreds from the box, rinse with water several times; wash the cucumber and cut into round slices; chop garlic
2.
Put the taro shreds in boiling water and blanch for 2 minutes, remove it to cool, and drain the water
3.
Put the wok on the fire, pour the oil and cook until 80% hot, sauté the garlic froth on a low heat, turn off the heat
4.
Put it out into a bowl, add sesame oil, light soy sauce, white vinegar, and Laoganma hot sauce, mix well, and serve as a sauce
5.
Take a plate, put the cucumber slices in a ring shape, put taro shreds on top, pour the sauce on it, and serve.
Tips:
1. Although the taro shreds will not be soft after cooking for a long time, it is not recommended to cook for a long time, so as not to affect the crisp taste.
2. The minced garlic is very spicy when eaten directly; but after being deep-fried, it will be more fragrant and rich, as you like.
