Ingredients
1 egg, 10 g (about 2 teaspoons) osmanthus flower sauce, 15 g (about 1/2 oz) hawthorn cake, 20 g (about 4 teaspoons) egg yolk.
Seasonings
20 g white sugar, 10 g each of wet starch and all-purpose flour, 500 g (about 1 lb) peanut oil.
Instructions
1. Crack eggs into a bowl, add additional egg yolks, water, wet starch, osmanthus sauce, and flour, then whisk until smooth to form a batter, dividing it evenly between two bowls. Mash the hawthorn cake into a paste and stir it into one of the bowls until well combined. Grease a wok and place it over low heat; pour the egg mixture from one bowl into the wok, stirring constantly with a small spatula, and when cooked through, remove and spread it flat to form a thin sheet. Repeat the process with the other bowl's mixture, layering it on top of the first sheet, and press flat to finish.
2. Take two pieces of about 1.5 cm thick, spread flour on the work surface, place the cooled jiaozha (Chinese crepe) on top, cut into 0.5 cm wide strips, then cut into diamond-shaped pieces, coat evenly with flour, add to a wok with oil heated to 60% hot (about 350°F/175°C), reduce heat to low, turn the pieces, fry until apricot yellow, remove and drain oil, plate and sprinkle with white sugar. This snack has vibrant colors with yellow and red contrasting, a soft and tender texture, and a sweet and sour flavor.