One is snowy bean paste!

Does this name sound like the continuous ice that relieves the heat in summer?

In fact, it is not only a fried delicacy, but also a famous Northeastern dish.

When it comes to famous Northeastern dishes, our first reaction is to serve the masses and be informal in their preparation methods, but this dish is exactly the opposite.

The final product looks similar to the fried cake, but the difference is that its outer shell is entirely made of egg white.

Each one was put into the oil pan with the whipped egg paste, lightly poured with oil, and after waiting patiently for a while, it became a delightful "gold ingot".

As for the taste, it's as soft as cotton, long and fragrant, combined with the bean paste, it feels like the whole world is sweet.

The second is the stone steamed bun!

Stone buns are a Shaanxi snack with a long history and ancient production techniques. They are known as "living fossils" in folk cuisine.

After kneading the dough, roll out the dough into appropriate-sized buns. The next step is the most important step in making the stone buns.

In advance, you need to take some smooth and black pebbles, put them in a pot with a little oil, stir-fry and heat them continuously. This is also a skill, and in such a high temperature environment, you have to ensure that every pebble is heated evenly.

The freshly baked stone buns are crispy on the outside but soft and waxy on the inside. Break a piece off and put it in your mouth for a rich aroma of wheat.

The third is pork head square meat!

This is a delicacy in old Shanghai with a history of nearly 30 years.

It is divided into two varieties: "red" and "white". If you like a darker color, choose to use fried rock sugar and red soy sauce for coloring. If you like a lighter color, you can choose white soy sauce for coloring.

Stir-fry the rock sugar until it turns into caramel color, then add part of the pork head and stir-fry. After the color is good, add the stock and aniseed for seasoning. After simmering for 2 hours, the hot pork head cube will come out.

The fourth is egg filling!

The delicacy of stuffed eggs relies on a raw duck egg to cover all the fillings.

Speaking of this filling, there are several kinds of fillings, such as lean meat, mushrooms, bamboo shoots, etc., cut into cubes, add seasonings and stir them together thoroughly.

The next step is the most important. You need a bamboo skewer to find the white eye of the egg yolk and quickly insert it into the eye. Then add the fillings that have been prepared aside. Under the naked eye, this

The egg yolk slowly expanded but did not break. Don't you think it's amazing?

After the hot water is cooked, scoop out the filled eggs, sprinkle with some chopped green onion, and a round and plump delicacy is born.