Crispy Spring Pea Shoots Pastry

Crispy Spring Pea Shoots Pastry

　　　Main ingredient: Spring pea shoots

　　Secondary ingredients: Eggs, flour

　　Seasonings: Salt, starch, cooking oil, Sichuan peppercorn salt, chicken essence

　　Method:

　　1. Wash and dry the spring pea shoots, lightly pickle them in salt water for about 10–20 minutes, then squeeze out the moisture and sprinkle with a layer of dry starch;

　　2. Separate the egg yolks from the whites, add flour, dry starch, and an appropriate amount of water, stir into a paste, then mix in cooking oil until smooth to make the crispy pastry batter;

　　3. Heat oil in a pan. When the oil is at 5–60% heat, coat each shoot with the batter, fry them in the pan until golden brown, then remove and arrange on a plate. Serve with Sichuan peppercorn salt for dipping.

　　Features: Golden crispy crust, vibrant green, and fragrant.