This dish is found in many old restaurants in northeast China. Snow-coated bean paste is exquisite. Although the steps are simple, they are very skillful, so many cooks can't make this dish well. This dish, tested by many Jilin chefs, is now about to be lost. This dish is highly technical, has a high failure rate and is not easy to eat. Not many restaurants have this dish now. The staples of Yixue red bean paste are egg white, sugar, red bean paste and starch. Although there are only four ingredients, the status is difficult to grasp. Because the egg whites need to be sent away, the chef used to send them away by hand without an electric whisk. Now it's much easier with a whisk, so you can try it yourself at home.

The key to not yellowing and drying snow-zoom bean paste: there are many people who make snow-zoom bean paste on the Internet, but authentic snow-zoom bean paste is white and not yellow, fluffy and dry, and Q-bouncy and not greasy. Some people make it dry and yellow, with a bite of oil bites, in fact, is caused by fried egg white defoaming. Some people fry egg whites directly without adding starch, so fried egg whites are not stable and will defoam. The defoamed egg white absorbs a lot of fat and tastes greasy. Authentic snow wrapped bean paste must add starch to the egg whites. The starch has a supporting force and can insulate the oil, so it will be fluffy and soft, not yellow, not dry and not greasy. Gently put the spoonful of egg white bean paste into the frying pan, let the egg white bean paste float quietly on the surface of the oil, don't press on it, the oil temperature must be low, keep it around 130℃. Keep dripping oil on the egg whites with a spoon. In the process of dripping oil, the surface of the egg whites will expand so that the surface of the egg whites will become more and more rounded and finally float gently on the surface of the oil. It is normal for rounded egg whites to shrink back when cooled from the pan. When frying, keep the egg whites white all the time. And when the oil is hot, the egg white tissue will slowly expand and turn yellow. Also, it expands rapidly at high temperatures and shrinks faster when cold.

Snow-coated red bean paste is finished. The perfect snow-coated red bean paste comes out of the pot with a white surface that is not browned, and a round, fluffy surface that is not dry. Finally, look at the difference between frying in different oil temperatures. On the right, the oil temperature is lower and the color is lighter and fluffier, while on the left, the oil temperature is higher and the color is yellow and the retraction is more severe. Eggs should be refrigerated overnight to allow the proteins to pass through easily, or adding some lemon juice or white vinegar to the proteins will enhance their stability. Bean paste coated with protein, you can put some protein in the bottom of the spoon, put the protein-coated bean paste on top, add some protein slightly molded, and then put it into the frying pan for deep frying, so that the deep-fried snow-coated bean paste is full and round.

The whole process is minimal. The oil temperature is controlled between 120-130 degrees so that it will turn white when fried, and the length of the frying will increase or decrease depending on the size of the protein encased in it (after frying until the snow-coated bean paste doesn't get any bigger, you can fish it out of the oil for a minute). This bean paste recipe calls for 4 egg whites to be beaten to finish. I beat it twice for fear of defoaming. Northeastern dipped candies are not always gooey bean buns, but also snowy red bean paste! The bean paste filling is not always made of bean paste, it could be snow-covered bean paste! Snow-covered red bean paste is a rare dessert in Northeastern cuisine. One bite is soft, sweet, in the "snow white sugar" reflection, can be seen, delicious, cozy.