Ingredients
34 cup flour
12 cup cornstarch
1 teaspoon salt
18 teaspoon pepper
34-1 cup cold water
34 lb green beans
1 lemon, cut into wedges (for serving)
vegetable oil, for frying
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
Mugwort powder for green tteok — traditional herbal rice cakes
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In a medium bowl, combine the flour, cornstarch, salt, and pepper. Whisk in 3/4 to 1 cup cold water to form a smooth batter. Fill a skillet with enough oil to reach a depth of 1 to 2 inches and heat over medium-high heat until hot but not smoking. Drop a bit of batter into pan; if it sizzles immediately, the oil is hot enough. Working in four batches, using tongs, dip beans in batter and add to oil. Fry until golden, about four minutes. Transfer to paper towels and repeat with the remaining beans. Serve with lemon wedges on the side.