Ingredients: one egg, about 50g flour, 2mg baking soda, salt, allspice powder, chicken essence or monosodium glutamate, appropriate amount of water, and 500g vegetable oil (edible amount is about 50g).

Making:

1. Cut all raw materials into thick shreds, and ginger is fine, and mix well for later use.

2. Take a small pot, beat in the eggs, add a little water and stir well with chopsticks, then pour in all other materials except vegetable oil, and add water appropriately to make a thick batter. Be sure to pay attention to it, and it must be thicker, otherwise the batter is too thin to hang the dishes, which will affect the effect of cooking.

3. After the pan is hot, pour in the vegetable oil. When the oil bubbles, use chopsticks to pick up some vegetables and wrap them in the batter. Then put them in the oil and don't move. Repeat the above actions and gradually fry the vegetables in the oil pan.

4. note that you can't fry the dishes at once, you have to divide them several times. After the vegetables are basically shaped, turn over and fry.

5. Be careful that the oil temperature is not too high or too low. Turn down the fire. When the vegetables are fried to golden brown, use another chopstick or hedge to take out the oil and put it on the plate.

6. If you want to eat something crisp, you can wait for the oil temperature to be higher, and then pour the fried vegetables in and fry them again. Be careful and quick, or it will explode easily.