* Ingredients: ice cream 1 box of eggs 10 wafer wafer wafer.

* Mix: starch flour

* Raw material purchase: Wafer paper, also called glutinous rice paper, should be bought in big supermarkets or wholesale markets. The price is very cheap, a few dollars a big bag. Ice cream can be selected according to personal taste, but in order to ensure the taste, it is best to choose a taste. 4.n

* Method: 1. After the ice cream is frozen in the refrigerator, take it out and cut it into strips, roll it with a little flour, wrap it in sticky rice paper and put it in the refrigerator for later use. 2. Take the egg white, beat it into Korean paste, add a little starch and beat it for a while, and you can stand bamboo chopsticks.

3. Put the oil in the pot. When the oil temperature is slightly hot by hand, take out the ice cream and quickly roll it into a high gloss paste, and fry it in the oil pan until golden brown.

* Cooking tips: 1. How to play Korean paste: Beat eggs (bamboo chopsticks are not available) in the same direction until a white Mu Si appears. 2. Ice cream should be hung with Korean paste quickly, otherwise it will melt easily. b

Life tip: This dish is simple and creative. It's really good. You can try.

But ice cream is high in calories and fried, so you should be careful about its calories, otherwise. ..................

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Bean powder cake, also called snowballing usury, is one of the ancient snacks in Beijing (but it is called horse snowballing in the south of China). Its raw material is steamed with yellow wheat and water, and the dough is softened with a little water. In addition, soybeans are fried and rolled into flour. When making, the steamed yellow rice flour is wrapped with soybean flour and rolled into pieces, then wrapped with red bean paste (brown sugar is also acceptable), rolled up, cut into small pieces of about100g, and sprinkled with white sugar. When making, the stuffing rolls are required to be uniform, layered and yellow in appearance, characterized by fragrance, sweetness, stickiness and strong bean flour flavor.

Soybean is the main raw material of bean powder cake, so it is called bean powder cake. But why is it called "snowballing"? It seems to be an image metaphor. After it is made, it rolls in soybeans, as if the country really snowballs and raises dust, hence the name. Even the predecessors questioned this. "Yan Dou Snacks Ode" said: "Brown sugar and water stuffing are skillfully arranged, and yellow flour is buried in flour beans. He Shiqun is called' Snowball' and his name is almost humorous. " He also said: "Soybeans and rice are glued together, steamed, wrapped in brown sugar and water, rolled in fried bean noodles and sold on plates. It's incredible to call them' donkey roll'. " It can be seen that the name of "snowballing" has been established. Nowadays, many people only know the nickname, not its real name. Nowadays, there are snack bars all year round, but most of them have changed from yellow wheat to glutinous rice noodles, because yellow bean is still yellow in color and is a favorite snack of the masses.

Concise menu

Raw materials:

Jiang rice noodles, red bean paste, soybeans.

Exercise:

1. Pour Jiang rice noodles into a small pot (depending on the number of people eating, there are many people, and there are many greedy cats), mix the noodles with warm water, take an empty plate, and put a layer of sesame oil on the bottom of the plate, so that the steamed noodles will not stick to the plate. Put the noodles on a plate and steam them in a pot for about 20 minutes. The fire will be high in the first 5~ 10 minutes, and then low.

2. Stir-fry soybeans while steaming noodles, and directly pour the soybeans into the pot and fry until golden brown, with a little burnt taste (note: burnt taste does not mean fried black! ) stir fry for about five minutes.

3. Pour out the red bean paste, put half a bowl of water and stir well for later use.

4. When the noodles are steamed (to be steamed on a plate), take them out, sprinkle a layer of soybeans on the chopping board, roll the glutinous rice thread on it into a large piece, evenly spread the red bean paste (leave a section at the end, don't wipe it), and then roll them from the beginning, sprinkling more soybeans on the outermost layer.

5. Cut into small pieces with a knife (it won't stick to the knife when cutting sticky noodles), paste a layer of soybeans on each small piece, then put it on a plate, and a bowl of delicious snowballs will be served ~ ~! !