White lotus 12, red bean paste stuffing160g, 2 egg whites, 50g flour, 0g osmanthus fragrans10g, and 750g vegetable oil.

1. Remove the outer petals of the lotus, select the middle petals with uniform size, wash the petals of the lotus, soak the white cloth in water, cut off the stems of the lotus and cut them into two pieces.

2. Divide the bean paste stuffing into 24 parts, evenly spread a layer of bean paste stuffing in the middle of each lotus, and then spread a lotus petal with the same size on the bean paste stuffing and wrap it in pairs.

3. Put the egg white into the soup plate and beat it into an egg paste. Add a little flour and mix well.

4. Heat the wok, put the oil to 30% heat, turn to low heat, dip the lotus root slices with a layer of flour, then put the egg paste in the oil, turn it over with chopsticks while frying, and fry until it floats.

5. After all frying, switch to medium heat. When the oil temperature reaches 60%, fry the fried lotus slices, stir them with a spoon while frying, and take them out when they are light yellow, so that the fried lotus slices will be very crisp.