Egg white sheep's tail is an authentic coastal dish in China's cookbook. It is named after its "egg white" and looks like "sheep's tail". Originated in the south of Zhejiang, the ancient Taizhou prefecture was near the sea, and was taken to the north by chefs after the Manchu Dynasty entered China, becoming one of the flavor foods at the royal banquet of the Qing Dynasty. Its taste is soft, sweet and nutritious. Its main raw materials are eggs, red bean paste, rice flour and wheat flour. You can only make one plate at a time by hand. And it must be cooked, fried and eaten now. Both high-end restaurants and street snacks have a history of 1400 years.

manufacturing method

Exercise 1:

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

Accessories: salad oil 400g, sugar 50g.

Production steps:

1. First, knead the bean paste into balls the size of Yuanxiao, and pat them with cornstarch for later use;

2. Eggs can be made of about 65,438+00 egg whites. As for the egg whites without oil and water in stainless steel barrels, stir them continuously with an eggbeater or chopsticks until the eggs are green and snowflake-like. You can insert chopsticks into it or turn the egg white upside down, then add a small amount of raw flour and mix well to make an egg paste;

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

Exercise 2:

Ingredients: 4 egg whites and a proper amount of red bean paste in bags.

Seasoning: salad oil, a little sugar, corn starch, a little flour.

Production steps:

1. First make the bean paste into balls the size of quail eggs, then put the egg whites in a big container and beat them in one direction with chopsticks;

2. From slow to fast, flour and starch can be added when the egg white swells to stand chopsticks;

3. Stir well, stir with a frying spoon, and add salad oil;

4. When the oil temperature is 40% hot, put a bean paste stuffing in the beaten egg white to make the egg white wrap the bean paste stuffing, knead it into a ping-pong ball by hand and put it in the oil pan;

5. When it swells, take it out and make the rest;

6. After all, put it in the oil pan again and fry it until the egg white turns pale yellow, then take it out and put it on a plate. Sprinkle sugar on the fried egg white and serve.