Candied Banana

Candied Banana

　　Cuisine: Northeastern Chinese cuisine

Ingredients: 600g bananas, 60g cornstarch, 12g flour, 60g egg white

Preparation method:

(1) Peel the bananas, cut them into irregular pieces, and roll them in flour to coat lightly.

(2) Pour the egg white into the cornstarch and mix into a paste.

(3) Pour vegetable oil into a wok, heat over high flame until 70–80% hot. Roll the flour-coated bananas in the egg white paste, then fry them one by one in the oil. When they turn light yellow, remove and drain off excess oil.

(4) Leave a bit of oil in the wok, add sugar and stir-fry until golden yellow. When the large bubbles turn into small ones and the color deepens to the point where the sugar can be pulled into threads, add the banana pieces and some shredded green and red vegetables. Quickly toss to mix evenly, then transfer to a plate pre-coated with a thin layer of oil. Arrange neatly and serve.