Yi Xue red bean paste: a rare dessert in Northeast cuisine, which is popular with ladies, and is also called ladies' food. I remember ordering this dish in the northeast in the early years, and I seldom eat it after leaving the northeast. It is said that the chef dislikes cooking this dish the most, probably because it is more difficult, mainly because it requires higher transportation from protein. But now it seems that this dish will be cooked less and less.

Yi Xue red bean paste belongs to Japanese cuisine (Northeast cuisine), which has a history of one hundred years and is deeply loved by tourists. The main raw materials are red beans, eggs, sugar and so on. The shape is round, the color is white, and white sugar is sprinkled before eating, so it is called this. This dish is delicious and unique.

Xueyi bean paste is made from bean paste as the main material and egg paste as the auxiliary material by stir-frying cooking. The finished product is soft and full, round and white as cotton peaches. When frying, the bottom of the white bean paste ball automatically turns over in the oil because of its thermal expansion, which is very interesting. Soft frying, because the bottom expands when heated, the snow-white bean paste balls automatically turn over in the oil, which is very interesting.

Red bean paste 150g egg white 6 dry starch flour white sugar cooked lard.

1. Knead the bean paste stuffing into small balls with uniform size.

2. protein was sent to hard foaming.

3. Add starch and flour and stir well to form a protein paste.

4. Fill the egg white paste with a round spoon of appropriate size, put the bean paste ball in the middle and wrap it with egg white paste.

5. After the oil in the pot is hot, add the protein balls and fry them into light yellow. The oil temperature should not be too high.

6. After frying, put it on a plate and sprinkle with appropriate amount of sugar.