Many people's impressions of Northeast cuisine are: heavy mouth, large quantity, large pot stew, extensive cooking methods and eclecticism. It doesn't look good, but it can satisfy the next meal. In fact, the bold northeast also has the gentle and delicate side of southerners, and a snow bean paste is a good example.
Snow-faced bean paste looks a bit like fried cakes in Beijing and Tianjin, but it is different from fried cakes made of glutinous rice flour. Its skin is made entirely of real egg white. Maybe everyone will find it incredible. What can egg white do? This egg white is no longer sticky. Anyone who may know something about cake baking knows that when making a cake fluffy and soft, you usually add some egg whites, and then knead them into dough. But this snowy bean paste does not add any flour, and finally it can be wrapped in thick bean paste!
The making method of snow water bean paste is very simple, incredibly simple. A small egg, take its egg white and discard its yolk, put it on a clean plate, send the egg white until it is thick enough to pull out the sharp corner, then take a little red bean paste and knead it into a small glutinous rice ball, turn it over and wrap it with egg white paste, then put it in the pot to warm the oil, and put the white glutinous rice ball into the pot and come out with light gold.
This snowy bean paste tastes just right. It is as soft, light, fluffy and soft as a snow-white cloud. Although it is fried, it is not greasy. The bean paste stuffing is not as heavy as the southern cake dough, and the egg white is not as easy to feel full as the fried cake skin. It should be something that kills most of the dishes at one go.
But now there are fewer restaurants making potherb bean paste, not to mention the northeast restaurants in other places, even in the northeast, there are fewer people doing this. Of course, this cheap and simple snack can still be tried at home.