Magnolia Lotus

Magnolia Lotus

　　Ingredients:

　　 12 white lotus petals, 160g red bean paste, 2 egg whites, 50g flour, 10g osmanthus sugar, 750g vegetable oil (about 50g actually used).

　　 Method:

　　 (1) Wash the lotus petals, dry them with a clean white cloth, trim off the stems, and cut each into two pieces.

　　 (2) Divide the red bean paste into 24 portions, place one portion on each lotus petal half, and fold to enclose.

　　 (3) Place the flour in a bowl, add the egg whites and water, and stir into a batter.

　　 (4) Heat a wok, pour in the oil, and heat until it reaches 150°C (moderate heat). Reduce to low heat, dip the folded lotus petals into the flour batter to coat well, then use chopsticks to lower them into the hot oil. Fry until they float to the surface, then remove. Fry in three batches of 8 pieces each. Once all are fried, increase the heat to medium. When the oil reaches about 180°C, return the fried lotus petals to the oil for a second quick fry. Stir gently with a spatula while frying until the petals turn light yellow. Remove and sprinkle with osmanthus sugar before serving.

　　 Features: Fragrant with lotus and osmanthus, sweet and delicious, clears summer heat and removes impurities, nourishes the heart and calms the spirit.