Crispy Onion Flowers
1.
Wash the onion, peel off the outer skin, and cut off the root a little bit. Just do not cut too much, or the flowers will fall apart after cutting. The top part is cut off as shown in the figure, and there is no need to cut too much.
2.
First cut into quarters, then cut each part into quarters, the total is 16 if you can’t grasp the depth, put a pair of chopsticks under the onion so that you won’t cut it to the end.
3.
The cut onions are used to arrange the petals by hand, but do not use too much force, or the petals will be easily broken. The petals will be fluffy and packed into the plastic wrap.
4.
Sprinkle pepper and five spice powder, hold the mouth of the fresh-keeping bag and start shaking so that the seasoning evenly dips into each part of the onion
5.
Beat the eggs, pour them into the fresh-keeping bag, and shake them in the same way
6.
Pour the starch into a container, put the onion in it and roll over the starch
7.
Pat off excess starch
8.
Pour oil in the pot and heat it up and put a slice of onion to float immediately, then you can put the onion flower
9.
Put the onion flower and use a spoon to pour oil on the onion flower until the flowering time is about three minutes. Take out the onion flower. The oil should be heated higher than the first time and the temperature will be re-fried. This time, the time is one minute shorter. Yes, it will be more crispy.
10.
Bring it out and put it on a plate, soak the oil with oil-absorbing paper, sprinkle a little salt, five spice powder, and pepper. If it’s spicy, add a little chili powder.
11.
It's great with tomato sauce or mayonnaise
