To answer. South of the small pots of friends, we recommend that you go to the Jilin restaurant to taste, especially authentic northeastern dishes, the name is very beautiful "snowsuit bean paste", very tasty oh! I'm not sure if you're going to be able to get your hands on this, but I'm sure you're going to be able to get your hands on it.

Northeastern cuisine in the rare dessert, snow-covered bean paste is one of the flavors. It is a specialty snack in Jilin. Snow-coated bean paste is not available in all Jilin restaurants, why?

Because this dish for the hotel chef's skill requirements are very high, and it is very costly, once you can't do their own and the brand is smashed.

Snowsuit bean paste can only be done with egg whites, egg whites should be hand-beaten into a foamy shape, requiring chopsticks can stand on the top, and then quickly wrap the bean paste under the pot to fry.

It takes a long time, it's troublesome to make, and it's not easy to learn, which ultimately led to the gradual disappearance of snow-coated bean paste.

A netizen said, out of work to now, never met half eaten snow-covered bean paste people. Later realized that this is not only the Northeast cuisine, and is the Ji cuisine, out of Jilin Province, there is no restaurant to do this, very homesick.

Yes, every Jilin children will have memories, as one of the masterpieces of Ji cuisine, always feel that one day it will be lost, after all, now fewer and fewer people have eaten this dish, but also fewer and fewer hotels can do this dish.

The snow-covered bean paste is one of the traditional flavors of the Ji cuisine, the main material of this dish selection of bean paste, supplemented by egg foam paste, using the cooking method of loose fried made of round shape and color white like cotton peaches, sprinkled with sugar before eating, it is very sweet and tasty, a unique flavor.

With the whisk into the family of millions of baking enthusiasts, snowsuit bean paste from the goddess to the female girlfriend. As long as you are not afraid of fat, as long as you are not afraid of wasting oil, you can eat in minutes if you want to. Really, the mouth to eat as a matter of fact.

Netizen replies

Salad porridge sc: my side of the family called snow sheep bean paste. The old tasty!

Only do baby Meng Meng: Jilin, another strange city, the flow of the Songhua River, but unfortunately did not catch the freezing fog, the next time must come once in January, at noon in Yanji pavilion ate the legendary snow-coated bean paste!

Orange, legend: almost melt-in-your-mouth dessert, inside is bean paste, outside is snow white, fluffy white noodles, take a bite, ah, will have the feeling of love.

P handmade small apprentice P: egg white beaten into a bubble, how to wrap the bean paste ah. I tried once myself, it is difficult ah

(xtm)

It turns out that this dish is really not good to do, the university work-study to the hotel, always wait for the master chef to drink tea and light cigarettes, the master a happy, taught a few dishes, to be honest, the general apprentice people do not teach, people know I will not engage in this line taught me a few things. One of them has a bean paste snowsuit, the first time to beat the egg white almost did not die of exhaustion, unlike now there is a whisk a moment on the good.

When I was an apprentice, I made this dish a lot. I'm not sure how much I'm going to be able to do this, but I'm going to be able to make it work. There is a trick when you put the bean paste in the pot. If you don't, the bean paste will not be in the center of the batter. When frying, the color will be off. The old Jilin practice uses lard, which is a bit greasy to eat. Years did not contact the master and master brother, very miss.

Not very good, is the egg white wrapped in bean paste filling in the frying pan fried, out of the pan sprinkled with sugar. And it is not so mysterious, not very difficult, the average restaurant can do. Egg white must use chopsticks to beat by hand more bullshit, there are egg beaters do not have to hand, that is not sick? I do not believe that when the banquet at the same time on the thirty-five plates of snow cotton bean paste, the egg white is the back of the kitchen workers whimpering and whimpering hand-beaten.

I'll answer the question of why snowy bean paste or snowy cotton bean paste is becoming less and less common from a professional restaurant perspective!

The biggest problem with the Snowy Bean Salad dish is the positioning, which requires deep-frying, plus it is a dessert, which is not in line with the current taste of light and less oil. And this dish itself is a lady dish, located in the girl's, now the girls are all kinds of weight loss, snow sheep bean paste high sugar and high oil, absolutely rejected.

The second lies in the raw materials, the main material is egg white and bean paste, raw material grade is low, which determines this dish does not sell on the price.

The third is the production process, although the raw materials are very common, but the need to whip the egg whites, even if there is now a whisk still need quite a long time to produce time. And the difficulty of deep-frying is also relatively high, a little inattention will be blown out of phase, novice is difficult to grasp.

Therefore, this leads to the dish of the embarrassing, although it is a famous dish in the Northeast, but the positioning does not meet the current consumer concepts, the production and complicated, but also sell the price.

Who would do this kind of hard work?

In fact, Beijing's famous dish, the three non-stick now will be almost the same encounter, the reason is also the same.

This dish is really out of fashion. Snow-coated bean paste is also called beautiful bean paste, snow cotton bean paste, etc.. The process is not complex, the practice is simple, to put it bluntly is to hang the egg bubble paste bean paste fried is, have a whisk to do it is not difficult. The main reason for overheating is:

1 whipped egg whites is too time-consuming, frying for the puffing effect, but also slowly frying, out of the dish is too slow, inefficient

2 in order to look good, it is best to lard, or high quality salad oil, but also must be a new oil. The cost, low uneconomical, high, guests do not point, embarrassing.

3 taste is not unique, how the main ingredient is still bean paste, compared to other desserts filled with bean paste taste no advantage

4 ten minutes of heat, come up to hurry up and eat okay, cooled down on the end of the hard injury |

anything in the world is not perfect, snowsuit bean paste in the Northeast dishes, especially in the Northeast dessert world, it is notorious. Although I am an authentic in the Northeast lived for more than twenty years of people, but the snowsuit bean paste this dish is not often eaten, not only in recent years when the small time is also, so the time to order food will have to snowsuit bean paste replaced by pulling the melon or pulling the banana this kind of. Since it is delicious but why it will gradually fade out of people's vision, the next to say my opinion. This dish looks good but it is more laborious to do, although there is now an automatic whisk can easily beat the egg white to the up, but when the pan fried not only cost there is also particularly laborious to do a dish time is enough to make a number of other dishes. So do you have the impression that every time you want to order this dish when the waiter will remind that this dish today is too busy to do. Then there is the snowsuit bean paste just served up quite beautiful, but after a while the heat went down the snowsuit also flat, it does not look good, naturally, it is not just the beginning of the up the freshness of that.

Snowsuit bean paste, belonging to the Jilin famous dish, is also a northeastern dish. Twenty years ago, it was particularly popular, and the snow-covered bean paste, the groundnut and the crispy yellow cabbage were all dessert dishes, and were jokingly called "ladies' dishes" because most of the people who ordered them in northeastern restaurants were ladies.

Now the Northeast restaurant is different in previous years, a few decades ago, the Northeast restaurant business are Northeast cuisine, when the dishes are very slow to update, each operating dishes are similar to the competition is the chef's skills. The same dishes, each chef to do out of the flavor is different. That's why restaurants at that time competed with each other on the quality and quantity of their dishes. Occasionally, some new dishes were introduced. But the main focus was still the old authentic northeastern dishes. At that time, there were not many desserts in the restaurant, only the groundnut, potato, crispy yellow cabbage and snow-coated bean paste. Because of the soft texture and unique shape of the snow-coated bean paste, it was very popular and the order rate was very high.

With the restaurant dishes to push the new, operating dishes are gradually more up, coupled with the change in people's tastes, a lot of old-fashioned northeastern sweet dishes, gradually forgotten, if the snow-covered bean paste faded out of the major restaurants, it may be a bit far-fetched, in some of the operation of the old northeastern dishes of the restaurant, the snow-covered bean paste will still be present in the menu, only to point out that this dish has been increasingly fewer people.

Some friends will say that the production process of snow-coated bean paste is somewhat complex, many chefs can not master the production method, in fact, not so, the practice of snow-coated sand is particularly simple. Just beat the egg white into an egg foam paste, add the appropriate amount of starch to mix well, and then the red bean paste filling ball into a round, wrapped in a layer of flour outside, placed in the stirred egg white paste inside the wrapped into the frying pan, deep-fried to the expansion of the floating fish out, in the sprinkling of sugar on it. General chef to do this dish are handy, but now people are not too interested in the snowsuit bean paste, so in many restaurants, this dish is gradually taken off the menu, I believe that there are young people have not eaten this dish, but for some adults, snowsuit bean paste is still the memory of a very delicious dessert dish.

Snowsuit bean paste, although now rarely in the major restaurants, but it is still a characteristic of the Jilin dish, it also represents the memory of an era, it is still worth recalling.

Finally concluded: On the Jilin famous dish snow-coated bean paste, why gradually faded out of the problem of the major museums. My answer is here. I am Mingze Food , welcome to read this article. If there is any difference, please leave a message in the message box below to interact, thank you!

Snowsuit bean paste as a dessert, the production of a very time-consuming and laborious, especially the test of the chef's kung fu, do not do a good job it is easy to smash the chef's signature, so slowly the chef is also reluctant to do it, you can eat snowsuit bean paste of the hotel is also less, but not equal to the disappearance of a number of hotels can still be eaten in some of the restaurants, I have eaten a few times at a restaurant snowsuit bean paste, the chef every time we will tell us that First on the other dishes, the last on the snowsuit bean paste, see its time-consuming and laborious.

The main ingredients of the snowy bean paste are egg white and red bean paste.

First, the bean paste is kneaded into 3-4 centimeter-sized bean paste balls, and then the bean paste balls are coated with starch.

And then the egg whites whisked and beaten well, to keep beating the egg whites, until the egg whites hard foam, this process is about 20-30 minutes, add the starch and beat again, and has been beaten until inserted into a chopstick, you can stand the degree of can be. You can also add starch and flour to the egg whites. I asked a chef about this, and his practice was to add only starch. It is very tiring to beat the egg whites by hand, so you can use a machine to beat the egg whites. Generally anti-restaurants are hand-beaten egg whites, very few have machine-beaten egg whites.

Pan in a wide range of oil, boiled to five or six percent hot, with beaten egg whites wrapped around the bean paste ball under the frying pan fried until golden brown. The traditional practice is to use lard to fry, now the average family usually do not have so much lard, with other cooking oil instead of on the line, I usually use soybean oil to fry.

After the pan in the plate arranged, sprinkled with sugar can be.

Thank you, glad to answer your question!

Before answering your question, I would like to explain the Jilin famous snow clothes bean paste, also known as snow sheep bean paste, and the Northeast pot meat and known as the two major ladies dishes, there are ladies in the case, in the past, is the must-order food, this dish in the Hui Min restaurant, also known as the "fried lamb's tail," is the 80's before the examination of the first level of chef's a dish. So in the past 80's and 90's more popular, as to why now gradually faded out of the major tube? I analyze the reasons are as follows:

Reason one, the practice is complex, the cook's culinary requirements are relatively high.

Snow Mian Douzha main selection of red bean paste, supplemented by egg foam paste, using a loose frying cooking method, fried and into the shape of cotton peaches, fluffy and tasty, not burnt and not crispy, a kind of dessert gourmet bar, and the use of egg foam paste, egg whites in a clean, no water, no grease in a basin, with chopsticks in accordance with the direction of a first block after the slow non-stop whisking, the middle of the pause can not!

The first thing you need to do is to make sure that you have the right mix of ingredients to make a good meal.

Secondly, it is fried, fried into the pot when the oil temperature is not too high, burning oil to slowly heat, so that under the bean paste ball due to the bottom of the heat expansion, snow-white bean paste ball will automatically flip in the oil non-stop, deep-fried not burnt not crispy time to fish, immediately on the plate to eat, and so on the cool it is not tasty, the process of practice is more complex, a link does not pay attention to, not to do out of the snow sheep! The process of practice is more complicated, a link is not careful, you can not make the shape and flavor of the snow and woolen bean paste.

This cuisine, if you do not use the traditional approach, it is particularly difficult to eat, so gradually faded out of the major restaurants. Overall the process is complex and irreplaceable.

Reason two, the practice of snowy bean paste is time-consuming and less profitable.

This cuisine is the ingredients of bean paste and egg whites, so the price of this dish is not expensive, we all know that the hotel is to make a profit, this dish spends a lot of time, in exchange for income may not be as much as fried greens, so the restaurant slowly gave up this dish.

Reason three, from the human health to consider.

Everyone who has eaten snowy bean paste knows that one is particularly sweet. Secondly, the bean paste contains more starch, once eaten more will lead to bloating, with the pursuit of health, this dish people also slowly do not eat, so the major museums began to shelve this dish.

Reason four, the dish's timeliness is short

This is estimated that many people know, just out of the pot of snowy bean paste fluffy and delicious, but a little later in time on the super hard to eat, I feel that this is the dish's hard, so it will be faded out of the major museums.

The four reasons summarized above are sufficient to explain the reasons for the gradual fading of the major museums, a gourmet fade out of people's horizons is always more or less the reason for the disappearance of it is not accidental, but inevitable, so tell us a reason to continue to innovate, make good people's body food, will be long-lasting.

This dish is an unforgettable memory for many children after the 80's, and can only be eaten on New Year's Day.

In the era of relative scarcity of supplies , can use five or six egg whites wrapped in bean paste to fry, and then sprinkled with a layer of sugar on the plate, regardless of the technique of the ingredients alone is quite a luxury.

First of all, let's talk about the production method of snow-covered bean paste:

Bowl into five egg whites stirred in one direction until the egg whites stirred to turn sand foam, chopsticks to the center can stand up.

Now there is a whisk to facilitate a lot, in our childhood all rely on the hand to stir. The whole process does not have a 10 minutes 15 minutes is not finished, basically two people alternately, and the direction of the strength to be similar. If any part of the deviation, the egg whites stirred not on the strength of the leakage of the soup will be abandoned and start again.

These are the first time I've ever seen the world's most popular movie, and I'm not sure I've ever seen a movie like this one. The oil temperature of 5 into the heat with chopsticks holding the bean paste filling in the egg white paste to walk a little, into the frying pan slowly deep-fried until the expansion of the shape of the fish out of the oil control. Finally sprinkle with sugar and you can start eating.

In those days, few people made this dish at home, and it was time-consuming and laborious, not to mention that it was not always possible to do it successfully. And even if you do, what about the leftover yolks? So if you want to eat, you can only go to the restaurant, and the environment was not like the current situation where there are enough supplies to eat what you want to eat at any time.

The sweetness of the bite of the mouth covered in sugar, the sweetness of the fluffy egg white, the sweetness of the soft and delicate bean paste, the thrill of this three-sweetness is something that children nowadays can't experience.

The restaurant is too much trouble to sell the price is not willing to sell, the customer mouth is not lack of oil and water do not love to point, there are some young people have not eaten this dish or eaten once after the feeling of greasy sweetness, cost-effective and not to order again, etc. These are the causes of this dish gradually faded out of the catering industry.

Ching Ming Festival holiday to go out to eat coincidentally restaurant menu has this dish, just point to be told by the waiter is now busy to do. This is the embarrassing position of these old dishes now, perhaps when these 80 years old, this dish has become the flavor of the legend!

We also have this kind of food here, but fewer and fewer people do it, I personally think the main reasons are these: 1. the production steps are cumbersome, the cost of time is high; 2. egg whites need to be whipped, but whipped egg whites are not good for preservation, and they will become watery after a long time; 3. in fact, I don't think it's that tasty, the bean paste is very sweet and greasy, plus it's deep-fried it's even more fat.