raw material

Ingredients: 300g bean paste, 50g egg white.

Accessories: salad oil 400g, sugar 50g.

Production method: First, knead the bean paste into balls the size of Yuanxiao, and pat them evenly with raw flour for later use.

About 3 egg whites can make about 10 egg whites ~ As for the egg whites in stainless steel barrels, there is no oil or water ~ Beat them with an egg beater or chopsticks until they are green and can be stuck in snowflake chopsticks, or take a pot of egg whites upside down, and then add a small amount of raw flour and stir them evenly to form an egg paste.

Heat the oil in the pan to 30% heat, put the bean paste into the egg white with chopsticks and stir quickly clockwise, then gently put it into the oil pan ~ pour the oil continuously until it is fried to goose yellow, remove the oil and sprinkle a little cotton sugar.

The key point is 1, be sure to use stainless steel or ceramic containers ~ avoid using aluminum utensils to beat egg whites.

2. The container must be cleaned with oil and dried, otherwise it will affect the quality of the egg paste, and the beaten egg paste cannot be stored for a long time.

3. Beat the egg white in one breath, don't stop beating, otherwise it will be easy to have diarrhea, and you must beat the chopsticks into it.

4. The oil temperature in the pot should not be too high, and the oil should not be poured too hard. When the surface condenses hard skin, it can be fried to goose yellow, and the oil temperature in the pot is too low, which is easy to cause oil.

This is the only famous dish in Linhai that has been included in China's menu. Taking vegetable oil, egg white, lard, bean paste and a small amount of wheat flour as raw materials, the egg white is first taken and added with wheat flour, and stirred continuously with chopsticks until a chopstick is inserted into it and does not fall off. Then, the pre-made bean paste balls wrapped in pig net oil are fried in boiling vegetable oil, so that the balls instantly turn chubby and oily yellow. After three minutes, the balls can be picked up and put into a pot, and white sugar and white sugar are sprinkled. Good color and fragrance, oily but not greasy, sweet but not shy.

Fried sheep tail

Belong to gourmet

These dishes taste sweet and fragrant.

Relates to food, bean products and eggs.

raw material

6 egg whites, sugar 100g, bean paste stuffing 150g, peanut oil 100g and dry starch 75g.

manufacturing process

1. Beat the protein into foam, add dry starch and stir well. Divide the red bean paste into 10 portions and turn it into 10 pellets.

2. Pour peanut oil into the wok, heat it to 50% heat on the fire, and put it away from the fire and close to the stove. Dip the bean paste balls with chopsticks into the egg white paste, put them into the oil one by one, and bring the wok to the fire. Wait until the egg white paste hanging outside the sand is fried to golden brown, remove and drain the oil, put it on a plate and sprinkle with sugar.

Features This dish is golden in color, sweet but not greasy, and its skin is soft and crisp.

pay attention to

1, red bean paste filling method: 5 kg of red beans are washed with water. Boil water, add 65g adzuki bean and alkaline water, the water is warmer than adzuki bean 10cm. After the fire is boiled, cook with adzuki bean, take out carrots and add water while cooking, otherwise it will be difficult to keep the letter. After eating well, put it in a cloth bag and press it dry, and it becomes bean paste. Add 2 kg of peanut oil, 7.5 kg of sugar, red bean paste, stir-fry over high fire 1 hour, and then add alkaline water10g. After frying thoroughly, take it out without sticking your hands and put it in the pot.

2. Beat eggs lightly before heavy, slowly before fast, in one go. Because the crude protein and lacing in egg white have good elasticity and toughness, the action should be slow and light at the beginning of pasting, and the crude protein and lacing should be attached to the silk tool as much as possible, otherwise these two parts will not open or fall off, which will directly affect the expansion speed and use effect of egg foam paste. Once the crude protein and lacing are whipped by the pulp pumping tool, they can be whipped violently to speed up the frequency and achieve the best effect.

3. When frying, you should hang the spoon paste, and the oil in the pot should be wide, otherwise there will be adhesion or desquamation.