Candied Hawthorn Cake
A sweet dessert of hawthorn cake coated in batter, deep-fried, and glazed with syrup; traditionally regarded as aiding digestion, relieving stagnation, and stimulating the appetite.
Ingredients
Hawthorn cake (cut into finger-thick strips)
300 grams
Honey
25 grams
Starch (mixed with water to make a batter)
50 grams
Flour (mixed with water to make a batter)
50 grams
White sugar
100 grams
Vegetable oil (actual consumption about 50 milliliters)
500 milliliters
Instructions
1
Cut into strips
Cut the hawthorn cake into finger-thick strips
2
Prepare batter and coat
Mix starch and flour with water to make a batter, then coat the hawthorn cake strips with the batter
3
Deep fry
Heat a wok, add oil, heat to 70% hot, add the hawthorn cake strips in batches, fry until golden brown then remove
4
Coat with syrup
Heat a wok, add water, white sugar and honey, simmer until the water is almost evaporated and the syrup is about to form threads, add the hawthorn cake strips, stir-fry until done
