Snow Bean Paste is one of the traditional dishes of Ji cuisine. It has been in the city of Changchun for over 100 years. In the 1990s, both the elderly and children were deeply loved by the masses. In the eyes of the people of Chuncheng, it is also the most distinctive local cuisine. When I was a child, every family gathering, I went to the Changchun Hotel on Chongqing Road, and Xueyi Bean Paste is one of the most famous kisha dishes here, and the most traditional handmade dish. Although the raw materials for making this dish are very simple, only hummus and egg white, but at the time, it was a dish that tested the chef's skill. This dish is made from bean paste, supplemented with egg batter, and is made by loose-fried cooking. The protein is like white snow, plus powdered sugar, as if the sky is falling down a piece of snow. The little bean paste in the center of the snowflake gives an unexpected surprise. The finished product is filled with oil, and the shape is round and white like a blossoming cotton peach. In the frying process, because the bottom is heated and expanded, the white sand ball automatically flips in the oil pan, which is very interesting. Sprinkle with sugar before eating, the taste is sweet and unique. That taste, only to taste it, only to know!
. Pinch the red bean paste into a 3~4cm ball for use
. Wrap the pinched red bean balls in corn starch
. Separate the egg protein and egg yolk and place the protein in the blender
. Add dry starch (corn starch) and mix well to break the protein into hard foam
. Pour the right amount of oil into the pot, heat it to 4-5% heat (the hand can feel the heat on the oil), use the chopsticks to add the bean paste, wrap the protein, and then put it into the frying pan and fry it into a light yellow pan.
. Finally, set the plate and sprinkle with sugar to decorate it.
1.200g of hummus is about eight pinch balls, and five proteins are just right. If you want to do more, you can double the ratio. 2. Protein production system can provoke protein into sputum.