Peony Scorpion Torte
Scorpions are steeped in tea to remove any gaminess, marinated, then sandwiched between hawthorn cake and bread slices, battered, and deep-fried until crisp.
Ingredients
Scorpions (soaked in tea water for 30 minutes, marinated)
to taste
Bread (sliced)
to taste
Hawthorn cake
to taste
Eggs (made into egg foam paste)
to taste
Xinlimei radish
to taste
Salt
to taste
MSG
to taste
Dry starch
to taste
Tea leaves (steeped in water)
to taste
Ginger
to taste
Scallion
to taste
Instructions
1
Step 1
Steep the tea leaves in boiling water until fully infused. Once cooled, soak the scorpions in the tea for 30 minutes, then remove and drain well.
2
Step 2
Combine the drained scorpions with ginger, scallion, salt, and MSG to marinate until flavorful.
3
Step 3
Place the hawthorn cake on a slice of bread, spread with the egg foam paste, then top with the marinated scorpion to form the scorpion torte.
4
Step 4
When the oil reaches about half-hot temperature, deep-fry the scorpion tortes until crispy and thoroughly cooked.
