Luffa flower is added with proper amount of oil and low-gluten flour 80g ice water 100g egg 1 cumin powder. Japanese soy sauce is acceptable.

working methods

1

Most of the loofah flowers are picked up on the ground. It's a pity to see them fall all over the floor. Pollinated loofah flowers will bear fruit, and those that are not pollinated will fall off. Pick the pollinated loofah flowers, and there will be one loofah missing. I haven't eaten loofah for a long time! You can touch the flowers gently, and the things that will fall will fall off as soon as you touch them.

2

Wash and drain the loofah flower.

three

Gently mix the batter materials evenly. Don't stir the flour too much, it will produce gluten and become thick and tasteless.

four

Why use ice water? Because the secret of tempura crispy skin is the temperature difference, the oil temperature is very high and the material temperature is very low, so that crispy skin can be made.

five

Fry the oil in another pan (about 175 degrees), dip the towel gourd flower in the powder slurry and fry it in the pan, and take out the small coat after each frying.