This dish is a nutritious Beijing snack. Not only is it attractively golden and crisp but it also tastes fresh and exquisite on the palate.
Ingredients:1 kg of flour, 7008 of eggs, 100g cream and 300g white sugar.
Method: Add 450g of 90-degree centigrade hot water to the flour and stir to make a paste. Beat the eggs and gradually add to the paste, while stirring Make sure the mixture is well mixed before adding the cream and white sugar diluted in a little water. Again, mix well. Separate the mixture and roll into plum一sized balls (about 5ctn diameter). Pat each ball to flatten a little. Heat oil in a wok and deep fry by adding the balls to the oil one by one. Remove when they turn golden and puff out into their original ball shape.
