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6 eggs, beaten well or the equivalent amount of vegetarian eggs
2 Tablespoons cornstarch, separated
1 Tablespoon sesame oil
2 cups vegetable oil
1. Mix eggs with half the cornstarch and stir well.
2. Grease a pan with some of the sesame oil, and make thin for-inch omelets frying them on both sides. When set on both sides, remove to a plate, brush the top of each one with the remaining cornstarch mixed with one teaspoon of water. Stack them in batches of two, some cornstarch paste brushed only in the center of each batch of two omelets.
3. Using a scissor, cut partway in to the omelets all around each circle, not cutting the center inch of either of them.
4. Heat vegetable oil and deep fry these omelets just until the petal-like edges will curl, be crisp, and look like chrysanthemums. Drain well, then serve.