Fried Mandarin Duck Ga-zha

Name: Fried Mandarin Duck Ga-zha
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 egg (about 50 g); 10 g osmanthus sauce; 15 g hawthorn cake (crushed); 20 g egg yolk; 10 g wet starch; 10 g flour (for batter and dusting); 20 g sugar (sprinkled on the finished product); 500 g peanut oil (for frying); to taste water (for batter)

A sweet dish from Shandong (Lu) cuisine: the egg mixture is split in two, with hawthorn cake folded into one portion to create a two-toned gazha. The mixture is cut into diamond-shaped "elephant eye" pieces, dusted with starch, and deep-fried until brightly colored—yielding a sweet-and-sour, soft, tender bite.

45 min

Easy

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Ingredients

egg (about 50 g) 1

osmanthus sauce 10 g

hawthorn cake (crushed) 15 g

egg yolk 20 g

wet starch 10 g

flour (for batter and dusting) 10 g

sugar (sprinkled on the finished product) 20 g

peanut oil (for frying) 500 g

water (for batter) to taste

Instructions

Mix the batter

Crack the egg into a bowl, then add the egg yolk, water, wet starch, osmanthus sauce, and flour. Stir until smooth and divide the batter between two bowls. Crush the hawthorn cake and stir it into one of the bowls.

Pan-fry the ga-zha

Lightly oil a wok and set it over low heat. Pour one bowl of egg batter into the wok and, using a small spatula, stir constantly until just set. Spread it out flat into a thin ga-zha sheet and remove from the wok. Repeat with the second bowl of batter and stack it on top of the first sheet to form a two-toned "mandarin duck" ga-zha about 1.5 cm thick.

Cut into pieces

Spread the flour on a work surface. Place the cooled ga-zha on top and cut it into 0.5 cm wide strips, then cut the strips into diamond-shaped pieces, coating them evenly with flour.

Fry

Lower the pieces into oil heated to about 150 °C (60% hot). Hold the wok over low heat, turn the pieces occasionally, and fry until they turn apricot-yellow. Remove, drain the oil, arrange on a plate, and sprinkle with sugar. Serve.