Exercise:

1, choose your favorite ice cream to melt, pour it into the ice box and put it in the freezer for later use.

2. Take out the frozen ice cream from the refrigerator, wrap it with sticky rice paper (sealed with egg white), and put it back in the refrigerator to continue freezing.

3. Take a clean medium-sized soup basin and add the egg white.

4. Beat the egg whites in one direction with an egg beater (or more than 4 chopsticks).

5. When the egg white is Mu Si-shaped, add starch and stir a few times to make the starch mix evenly and make a "Korean paste" for later use.

6. Quickly wrap the frozen ice cream with Korean batter.

7. At the same time, make an oil pan. When it is hot to 20%, quickly put the pasted ice cream into the pot and fry it until golden brown. Take it out and eat it

Tips:

1, the soup basin of Korean paste must be clean and oil-free, otherwise it will affect the foaming of egg white.

2. The oil temperature of fried ice cream should not be too high, so we should pay attention to controlling the oil temperature at all times.

3, pay attention to the production steps, first deal with the ice cream blocks, Korean sauce as soon as possible after the preparation.