Ingredients
2 eggs (about 110 g total), 50 g (about 1/4 cup) all-purpose flour.
Seasonings
1000 g (about 2.2 lbs) lard for deep-frying (about 75 g / 1/3 cup will be absorbed), 100 g (1/2 cup) sugar, 50 g (1/2 cup) cornstarch, 50 g (1/4 cup) powdered sugar, sesame oil to taste, 1 rose flower, 1 drop rose essence.
Instructions
1. Crack the eggs into a bowl and beat until well blended; mix 50 g (about 1/4 cup) cornstarch and 25 g (about 3 tablespoons) all-purpose flour with enough water to form a smooth batter.
2. Place a wok over heat, add 250 g (about 1 cup) of water and white sugar, bring to a boil, then pour the flour paste into a bowl and stir vigorously until smooth, add the beaten eggs and a drop of rose essence, then continue stirring vigorously until the batter is well combined and smooth. Take a flat plate, brush the bottom with sesame oil, pour the batter from the wok onto the plate, spread it flat, and let it cool completely until it sets and forms a firm crust, then cut into strips.
3. Take another plate, sprinkle flour on it, place the egg batter strips on top, then sprinkle the remaining flour over the batter strips.
4. Place the wok over heat and add lard; when it reaches 60% hot (about 350°F/175°C), use chopsticks to gently separate the egg batter strips, coat each in flour, and carefully slide them one by one into the oil, gently stirring; fry until golden brown, then remove and drain on paper towels. Stack them on a serving plate, sprinkle with rose petals and powdered sugar, and serve. This dish has a bright golden color, a fragrant rose aroma, and a light, crispy, sweet taste.