Fried jade
Make jade robes. Place the spinach leaves and water in a blender and turn into juice.
Combine 65cc of spinach juice per 50g of flour, mix well, then add baking powder. The standard is that it will be so hard that it will fall off when lifted with a spoon.
Cut off the brown part of the root for the Fukinoto, open the leaf part, and apply a [2] batter to the entire leaf.
Place it in oil heated to 170°C and fry it so that the flowers can open. Flip it over halfway through, put it in a net once, and once it's cooled down, put it in oil again and fry twice.
Once the color is moderately colored, remove it on top of kitchen paper and drain well.
Serve in a bowl lined with kaishi paper and serve with sansho salt, which is combined with salt and flour sansho pepper, if desired.
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- Fukinoto
- 6 pieces
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[Jadei Clothing]
- the spinach leaves part
- 25g
-
- water
- 50cc
-
- flour
- 50g
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- baking powder
- 3g
-
- Fried oil
- Appropriate amount
-
- Salt and sansho salt
- A little
-
- For salted powdered sansho
- A little
