| What is Flavor and Fortune? |
| How do I subscribe? |
| How do I get past issues? |
| How do I advertise? |
| How do I contact the editor? |
Read 8879877 times
Connect me to:
| Home |
| Articles |
| Book reviews |
| Letters to the Editor |
| Newmans News and Notes |
| Recipes |
| Restaurant reviews |
| Article Index (all years, slow) |
| List of Article Years |
| Article Index (2025) |
| Article Index (last 2 years) |
| Things others say |
| Related Links |
| Log In... |
| Authors |
| Categories & Topics |
Chinese Batter for Deep-fried Foods
Batters and Breads
| Chinese Batter for Deep-fried Foods |
|---|
1/2 Tablespoon powdered egg replacer 1/4 cup cold water 2 Tablespoons cornstarch 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon ground ginger oil needed for deep frying Preparation: 1. Beat egg replacer and water until combined and quite frothy. 2. Stir in the remaining ingredients and dip each item in this batter just before deep-frying it. |
Copyright © 1994-2025 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720