Ingredients
250 g (about 1/2 lb) fresh agastache leaves, 20 g (about 2 1/2 tablespoons) all-purpose flour.
Seasonings
5 g leavened dough, 5 g salt, 10 g vegetable oil, 100 g peanut oil.
Instructions
1. Take fresh agastache tips, wash them in 60°C (140°F) hot water, and lightly salt them; place flour in a bowl, mix with yeast and warm water until smooth, add vegetable oil, and after 5 minutes it will become a thin batter—this is the crispy batter.
2. Heat oil in a wok over medium heat until it reaches 70% hot (about 350°F/175°C). Dip the agastache leaves evenly in the crispy batter, then fry them in the oil until golden brown. Remove and drain. This dish is golden in color, crispy and fragrant, with an aromatic scent and a lingering, pleasant aftertaste.