Hit an egg, stirred, put starch, less salt, continue to stir, feel very dry, less oil, or less water, abalone slices put in, feel the starch paste can hang on the abalone slices on it. Then turn on the fire to heat the oil, oil temperature 60% to 70% hot, start frying it!

Advanced practice:

Matcha salt: 10 grams of matcha powder, 20 grams of salt.

45g abalone, 30g asparagus, 30g cornstarch, 2 egg whites, 20g colored crispy rice, 2 slices of green perilla, 18ml sake, 5g kombu, corn oil.

Making

(1)Steam the abalone with sake and kombu to soften and cook, and cut into 1.5mm thick slices.

(2) Beat egg white until creamy, add cornstarch and stir well.

(3) Mop the asparagus into the cornstarch-white batter and dip into the colored crispy rice.

(4) Heat a wok and add corn oil to 150 degrees Celsius.

(5) Mop the abalone into the cornstarch protein paste and deep fry in the hot oil.

(6) Fry the asparagus in the hot frying pan until golden brown and cut into pieces.

(7) Place the slices of abalone and asparagus on a plate, garnish with green basil and season with green tea salt.