1. Core the pumpkin flowers, remove the receptacle and wash
2. Mix flour, starch, eggs with a little salt and cooking wine into a batter
3. Wrap the pumpkin flowers in a layer of batter
4. Put oil in a small pot to 80% heat, add pumpkin blossoms and fry for about 30 seconds, remove the remaining oil on the absorbent paper
5. Crispy pumpkin flowers, taste the best when eaten hot
6. Come a plate
