Mulberry leaf Tianluo Fushou first release

Mulberry leaves must be washed several times after picking. I used shell powder; they weren’t dirty, but there were a lot of insects. Having many insects indicates that no pesticides were used.

Wash the mulberry leaves clean.

Using stupid eggs, three of them.

Flour.

After adding water and stirring, there should be more liquid egg and less water. It just needs to coat; it shouldn't be too thick, as being too thick can make it go soft again. Add salt, thirteen spices, Sichuan pepper powder, and MSG.

Pour oil into the pan, heat on high, then reduce to low heat for frying.

Fry until both sides are golden brown before taking them out. If fried to a deep golden color, they can be frozen and reheated by frying again, and they will still taste good.

Very tender ones must have a bit of the stem.

There are fewer bubbles than those sold outside because there are more eggs and less flour.

It tastes great with barbecue seasoning! But it’s not suitable to eat too much, as it can easily make you feel full!

Because it was the first time, I didn't control myself.