1. Pick and wash the pepper buds. (If it is fresh pepper sprouts, you don’t need to blanch them, just wash them directly. I blanch them for storage convenience)
2. Mix the paste, flour, starch, eggs, salt. (The ratio of flour to corn starch is 1:1, so that the fried pepper buds are more crispy)
3. Add all the ingredients in step 2 into cold water one by one, and stir into a thin batter. (For the consistency of the batter, the leaves of the pepper buds can hold the batter a little bit, and the batter is made with ice water, which is more crispy when fried)
4. Put the cleaned pepper sprouts into the prepared egg batter, stir evenly, and try to put a thin layer of egg batter on each leaf. You can use chopsticks to stir it evenly.
5. The oil is 60% hot, and the prickly ash sprouts are fried in a pot one by one. Because the batter is relatively thin, you should turn over more frequently, it will be easy to fry. (Without a thermometer, it is difficult to grasp 60% of the heat, you can use chopsticks to put it in the oil to try, the dense small bubbles around the chopsticks are basically the same)
6. Fry the light yellow, remove the oil control, and serve. Slightly yellow, numb, fried pepper sprouts are used for burritos, don’t be too delicious!
Tips:, With ice water noodle batter, the fried pepper buds are more crispy.
2. The batter must be thinner and thinner. If the batter is too thick, it will cover up the clear aroma of pepper buds.
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