Ingredients Toon 200g Xiangke food low-gluten flour 80g glutinous rice flour 30g corn starch 30g egg one Xiangke food salt a little pepper a little oil 500g deep-fried toon fish Recipe 1. Pinch off the hard stems of the toon buds, wash them and drain

Dry.

2. Sprinkle a little salt on the toona stems and rub them gently with your hands.

The main thing is to add some salt to the stems and ignore the leaves.

3. Weigh 80g of low-gluten flour, 30g of glutinous rice flour, and 30g of corn starch, sift together, sift into a large bowl and stir until the three flours are evenly mixed.

4. Add an egg, a little salt (very little), a little white pepper, an appropriate amount of water, and stir evenly.

5. Dip the pickled toon into the batter and test whether the batter is thick enough.

If it doesn't stick, add a little more cake flour; if it's too thick, add some water and mix evenly.

6. Heat the pot, add more oil, turn on medium-low heat, and heat until 50% to 60% hot.

7. Put a dozen toona buds into the prepared paste, wrap them evenly, and then put them into the pot one by one and fry them. Don’t fry too many at one time. Use chopsticks to fiddle with them to avoid sticking together.

8. Use chopsticks to turn it over and fry again. Take it out when both sides are slightly brown.

Pay attention to the heat in this step, as if you fry it for a few seconds, it will burn.

9. Repeat steps 7 and 8 until all toon is fried.

10. Arrange the plate and serve.

Tips 1. During the frying process, the fire should be medium-low. The fire will easily cause scorching, and the fire will be low and the oil will not come out.

2. To make it crispy, glutinous rice and corn starch must be added.