Ingredients
- 1 free flow recipe
- 1 walnut (halves)
- 1 scallion
- 1 pepper i (red)
- 1 green pepper h
- 240 ml oil b
- 75 ml water to make batter
- 60 ml water preparation i
- 30 ml catsup m
- 30 ml vinegar k
- 32 gr flour e
- 32 gr glutinous rice flour d
- 26 gr sugar l
- 16 ml soy sauce n (light)
- 5 gr cornstarch mixed with
- 1 gr baking powder
- 1 gr salt o
From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. MCMLXX
