100 grams of corn starch, 50 grams of wheat flour, 30 grams of cornmeal, 5 grams of sugar to add a caramel color, 1 gram of baking soda to add crispness, one part mixed with an equal amount of water to a batter, the other part mixed evenly as dry powder.
Wang Fan's secret recipe for batter is not easily shared, unless someone sincerely asks.
Potatoes are dipped into the batter, and alongside them, thinly sliced pieces of tofu are placed into the dry powder without water.
The difference between thin thick slices and thick thin slices is that no matter how thin thick slices are, they are still thick, and no matter how thick thin slices are, they are still thin. Wang Fan handles the thickness with great precision.
The potatoes bathe carelessly in the batter, while the tofu is arranged neatly in the dry powder.
Picking up the tofu and flipping it over, after being entirely covered in dry powder, it is also rolled in egg wash, which easily dyes the tofu a golden yellow.
