1. Chinese cabbage, carrot, pepper sesame salt, flour, corn starch, baking powder, salt, clear water and edible oil.
2. 1 Then synthesize the batter with clear water, stir the batter evenly without particles, and then add a proper amount of edible oil.
3.2 Mix flour and corn starch, add baking powder and a little salt and mix well.
4. 1 Cut the cabbage into pieces with appropriate size, and slice the carrot for later use.
5.2 Add cooking oil to the batter, stir quickly to make the oil and the batter mix evenly, and then let it stand for 15 minutes.
6. 1 Put the chopped Chinese cabbage into the paste and mix well.
7.2 Put the spoon on the fire, stir fry, inject proper amount of cooking oil, heat the oil to 50% to 60%, and insert bamboo chopsticks to make fine bubbles.
8. Pick up the cabbage with batter and put it in the oil pan one by one with chopsticks.
9. It's best not to pinch cabbage by hand, because it's easy to paste. Better use chopsticks.
10. After the cabbage is put into the oil pan, turn it over for three to five seconds, stir-fry until the paste outside the cabbage is firm, and then stir-fry the carrot slices like this.
1 1. After frying, plate it, sprinkle with a little pepper sesame salt and serve.