Desserts are rare in northeast cuisine, and Xueyi red bean paste is one of them. It is a special snack in Jilin. Xueyi red bean paste is not available in all Jilin restaurants. Why?
Because this dish requires a lot of skill from the chef in the hotel, and it takes a lot of trouble, once it fails to make its own brand, it will be ruined.
Snow coat bean paste can only be made of egg white, which should be hand-foamed, requiring chopsticks to stand on it, and then quickly wrap bean paste and fry it in the pan.
It takes a long time, it is troublesome to make, and it is not easy to learn, which eventually leads to the gradual disappearance of xueyi bean paste.
A netizen said that since I came out to work, I have never met more than half of people who have eaten snow clothes and bean paste. Later, I learned that this dish is not only a northeast dish, but also a Ji dish. There is no restaurant to do this outside Jilin Province, and I am very homesick.
Yes, every child in Jilin will have memories. As one of the representative works of Jicai, I always feel that it will be lost one day. After all, fewer and fewer people have eaten this dish now, and fewer and fewer restaurants can cook it.
Xueyi bean paste is one of the traditional dishes of Jicai. The main ingredient of this dish is bean paste, supplemented by egg paste, and it is made by loose frying. It is round and white like cotton peaches, and it is sweet and delicious when sprinkled with white sugar before eating.
As the eggbeater entered thousands of baking lovers' families, Xueyi Dousha went from goddess to female best friend. As long as you are not afraid of being fat and wasting oil, you can eat for minutes if you want. Really, what you eat is what you believe.
Netizen reply
Salad porridge sc: My house is called Xuemian bean paste. It's delicious
MengMeng, who is only a baby: Jilin, another strange city, the flowing Songhua River, unfortunately missed the rime. I must come in January next time, and I ate the legendary Xueyi red bean paste at Yanji restaurant at noon!
Legend of orange: almost instant dessert, with red bean paste inside and white, soft white flour outside. Take a bite, and you will feel in love.
P Handicraft Apprentice P: The egg white is in a bubble, so how can it be wrapped in bean paste? I tried it once myself. It's very difficult.
（xtm)
It turns out that this dish is really not easy to cook. When I go to the hotel through work-study programs, I always serve the chef to drink tea and light cigarettes. When the chef is happy, he teaches several dishes. To tell the truth, most apprentices don't teach them, so they teach me a few things when they know that I can't do this job. Among them, there is a red bean paste snow coat. The first time I beat the egg whites, I almost didn't die, unlike the egg beater that will be fine for a while now.
This dish was often cooked when I was an apprentice. I couldn't beat the egg until it was soaked, and I was scolded by the master. There is skill when the bean paste is wrapped in eggs and soaked in paste. Otherwise, after the pot, the bean paste is not in the middle of the egg paste. It will be colored when fried. Old Jilin uses lard, which is a bit greasy to eat. I haven't contacted my master and other disciples for many years, and I miss them very much.
It's not very delicious, just egg white wrapped in bean paste, fried in oil, and sprinkled with sugar. And it's not so mysterious, it's not difficult, and ordinary restaurants can do it. Egg whites must be beaten by hand with chopsticks, which is even more nonsense. If there is an egg beater, you don't have to do it by hand. Isn't that sick? I don't believe that thirty or fifty dishes of snow cotton and bean paste were served at the same time when the banquet was held. The egg whites were all hand-made by the kitchen workers.
Let me answer the question from a professional catering point of view as to why the dish Xueyi bean paste or Xuemian bean paste is becoming less and less common!
The biggest problem of this dish now is the positioning. This dish needs to be fried, and it is also a dessert, which is not in line with the current light and oily taste. Moreover, this dish itself is a lady's dish, which is aimed at girls. Nowadays, girls are all trying to lose weight, and the snow-soaked bean paste is high in sugar and oil, which is absolutely rejected.
The second is raw materials, the main ingredients are egg white and bean paste, and the grade of raw materials is low, which determines that this dish can't be sold at a high price.
The third is the production process. Although the raw materials are common, the egg whites need to be sent away. Even if there is an egg beater now, it still takes a long time to make. Moreover, the difficulty of frying is also relatively high. If you don't pay attention, you will be blown out, which is difficult for novices to grasp.
Therefore, this leads to the embarrassment of this dish. Although it is a famous dish in the northeast, its positioning does not conform to the current consumption concept, and its production is complicated and it can't be sold at a high price.
Who would do such a thankless thing?
In fact, airball, a famous Beijing dish, will have the same experience now, for the same reason.
This dish is really out of date. Xueyi bean paste is also called beautiful bean paste, xuemian bean paste and so on. The process is not complicated, and the method is simple. To put it bluntly, it is just to fry the bean paste with the egg soaked, and it is not difficult to do it with an egg beater. The main reasons for gas passing are:
1 It's too time-consuming to send egg whites. When frying, it's a puffing effect, and it's also fried slowly, which is too slow and inefficient.
In order to look good, it is best to use lard or high-quality salad oil, and it must also be new oil. In terms of cost, it is not worthwhile to lower it, but it is embarrassing for the guests not to order it.
There is no special taste, and the main ingredient is still bean paste, which has no advantage over other desserts filled with bean paste.
It's hot for 40 minutes. It's okay to eat quickly when you come up, but it's finished when it's cold. It's a serious injury |
Nothing in the world is perfect. Xueyi red bean paste is famous in northeast cuisine, especially in northeast dessert world. Although I have lived in the Northeast for more than 20 years, I don't often eat this dish, not only when I was a child in recent years, so I had to change it into a shredded sweet potato or a shredded banana when ordering. Since it is delicious, why does it gradually fade out of people's sight? Next, let me talk about my opinion. This dish looks good, but it's hard to make. Although there is an automatic egg beater now, it can easily beat the egg whites, but it takes a lot of time to fry in the pan, and it's enough to make several farewell dishes when cooking a dish. So do you remember that every time you want to order this dish, the waiter will remind you that this dish is too busy to cook today. Then there is the snow coat and red bean paste, which was pretty when it was first served, but after a while, the heat went down and the snow coat was flat, so it didn't look good. Naturally, it didn't have the fresh energy when it was first served.
Xueyi red bean paste, a famous Jilin dish, is also a northeast dish. It was particularly popular twenty years ago. Xueyi red bean paste, shredded sweet potato and crispy yellow vegetables were all dessert dishes, which were also dubbed as "ladies' dishes" at that time, because most of the people who ordered these dishes in northeast restaurants were ladies.
Now the Northeast Restaurant is different from previous years. A few decades ago, the restaurants in the Northeast operated all Northeast dishes. At that time, the dishes were updated slowly, and the dishes operated by each restaurant were similar, and the competition was the chef's skill. The same dish, each chef makes a different taste. So at that time, every restaurant competed with each other by the quality and quantity of its dishes. Occasionally, some new dishes will be introduced. But the main dish is those authentic old dishes in the northeast. At that time, there were not many dessert dishes in the restaurant, only shredded sweet potatoes, shredded potatoes, crispy yellow vegetables and snowy red bean paste. Because Xueyi bean paste was soft and tender in taste and unique in appearance, Xueyi bean paste was very popular at that time, and the ordering rate was also very high.
With the innovation of restaurant dishes, the number of dishes is gradually increasing. Coupled with the change of people's tastes, many old-fashioned Northeast beets are gradually forgotten by people. It may be far-fetched to say that Xueyi Dousha has faded out of major restaurants. In some restaurants that operate old-fashioned Northeast dishes, Xueyi Dousha will still appear on the menu, but fewer and fewer people have ordered this dish.
Some friends will say that the production process of Xueyisha is a little complicated, and many chefs can't master the production method. In fact, this is not the case. The method of Xueyisha is particularly simple. Just beat the egg white into an egg-soaked paste, add a proper amount of starch and mix well, then round the red bean paste, wrap it with a layer of flour, put it in the stirred egg white paste and put it in an oil pan, fry it until it swells and floats, then take it out and sprinkle with white sugar. The average chef can cook this dish easily, but now people are not very interested in Xueyi red bean paste, so this dish is gradually taken off the menu in many restaurants. I believe some young people have never eaten this dish, but for some adults, Xueyi red bean paste is still a very delicious dessert dish in memory.
Xueyi red bean paste, although it rarely appears in major restaurants now, is still a special Jilin famous dish, which also represents the memory of an era and is worth remembering.
Finally, the conclusion is: Why did the famous Jilin dish Xueyi Dousha gradually fade out of the major restaurants? That's all for my answer. I am Ming Ze Cuisine. Welcome to read this article. If there are any differences, please leave a message in the message bar below for interaction. Thank you!
As a dessert, Xueyi bean paste is very time-consuming and laborious to make, which especially tests the chef's kung fu. If it is not done well, it is easy to smash the chef's signboard, so the chef is reluctant to do it slowly. There are fewer restaurants where you can eat Xueyi bean paste, but it doesn't mean it disappears. You can still eat it in some restaurants. I have eaten Xueyi bean paste several times in restaurants, and the chef always tells us to serve other dishes first and finally Xueyi bean paste, which shows.
The main raw materials of Xueyi red bean paste are egg white and red bean paste.
First, knead the bean paste into 3-4 cm-sized bean paste balls, and then wrap the bean paste balls with starch for later use.
Then beat the egg white evenly, and beat the egg white until it foams hard. This process takes about twenty or thirty minutes. After adding starch, beat it evenly again until a chopstick can stand. There are also people who add starch and flour to egg whites. I asked a chef what he did was just add starch. Beating egg whites by hand is very tiring. You can beat egg whites by machine. Generally, anti-restaurants beat egg whites by hand, and rarely beat egg whites by machine.
Relax the oil in the pan, heat it to 50% to 60%, wrap the bean paste ball with beaten egg white and fry it in the oil pan until golden brown. The traditional practice is to fry with pigs. Now ordinary families generally don't have that much lard. Just use other edible oils instead. I usually fry with beans.
Put it on a plate after cooking, and sprinkle with sugar.
Thank you, I'm glad to answer your question!
Before answering your question, let me explain that the famous Jilin dish Xueyi bean paste, also called Xuemian bean paste, and Northeast pot-stewed meat are called two major ladies' dishes. In the case of ladies' presence, it used to be a must to order delicious food. This dish is also called "fried sheep's tail" in Huimin restaurant, which was a dish of first-class chefs before the 1980 s. So it was popular in the past 80' s and 90' s, but now why did it fade out? I analyze the reasons as follows:
First, the practice is complicated, and the requirements for chefs' cooking skills are relatively high.
Snow-soaked bean paste is mainly made of red bean paste, supplemented by egg-soaked paste, which is cooked by loose frying. It looks like a cotton peach, soft and delicious, and it is not burnt or crisp. The egg-soaked paste is made of egg white in a clean, stagnant, oil-free basin, which is stirred slowly with chopsticks in one direction, without stopping in the middle, until the egg-soaked paste can be inserted into chopsticks.
The second is frying. When frying, the oil temperature should not be too high, and when burning oil, it should be heated slowly. In this way, the white bean paste ball will automatically turn over in the oil because the bottom of the bean paste ball is heated and expanded. When fried, it will be taken out and eaten immediately. When it is cold, it will not taste good. This process is complicated. If you don't pay attention to one link, you will not be able to make the shape and taste of the snow-soaked bean paste.
This dish is particularly unpalatable if it is not traditional, so it has gradually faded out of major restaurants. Generally speaking, the process is complex and irreplaceable.
The second reason is that the practice of snow floss and bean paste is time-consuming and has little profit.
The ingredients of this dish are bean paste and egg white, so the price of this dish is not expensive. We all know that restaurants should make profits. This dish takes a lot of time, and the income may not be as much as that of fried vegetables, so the restaurant slowly gave up this dish.
The third reason is to consider people's health.
Everyone who has eaten snow floss bean paste knows that, first, it is particularly sweet. Second, bean paste contains more starch. Eating too much at a time will lead to bloating. With people's pursuit of health, people gradually stop eating this dish, so major restaurants began to take it off the shelves.
The fourth reason is that this dish has a short timeliness.
It is estimated that many people know that the snow-soaked bean paste that just came out of the pot is soft and delicious, but it tastes super bad after a little time. I think this is the flaw of this dish, so it will fade out of major restaurants.
The four reasons summarized above are enough to explain why the snow-soaked bean paste gradually fades out of the major restaurants. A delicious food always fades out of people's sight for more or less reasons. Its disappearance is not accidental, but inevitable, so it tells us a truth that it will last for a long time if we constantly innovate and make delicious food beneficial to people's health.
This dish is an unforgettable memory for many post-80s children, and can only be eaten on holidays.
In that era when materials were relatively scarce, five or six egg whites could be wrapped in bean paste and fried with oil, and a layer of soft sugar was sprinkled on the plate, which was quite extravagant regardless of the ingredients alone.
Let's talk about the making method of xueyi bean paste first:
Beat five egg whites into the bowl and stir in one direction until the egg whites are frothed and the chopsticks can stand in the middle. It's much more convenient to have an egg beater now. When we were young, we had to stir it all by hand. The whole process can't be finished without 10 minute 15 minute. Basically, two people come alternately, and the direction is almost the same. If there is any deviation in any link, and the egg white can't stir up enough to drain the soup, all previous efforts will be abandoned and a new start will be made.
The bean paste stuffing is kneaded into a ball, and the surface is covered with dry starch. When the oil temperature is 50% hot, use chopsticks to walk in the egg white paste with bean paste stuffing, put it in an oil pan, fry it slowly until it expands and sets, and then take out the oil control. Finally, sprinkle with sugar and you can start eating. At that time, few people cooked this dish at home, and it was time-consuming and laborious, and it was not necessarily successful. Even if it is successful, what about the remaining yolk? Therefore, if you want to satisfy your craving, you can only go to a restaurant, and the environment in those days was not as good as what you want to eat at any time.
The sweetness of biting down the mouth with white sugar, the fluffy and soft sweetness of egg white, and the delicate sweetness of bean paste, these three sweetness are not experienced by children now.
Restaurants are reluctant to sell because they are too troublesome to sell, customers are not short of oil and water, and some young people have never eaten this dish at all or feel too sweet after eating it once, and they don't order again because of the low cost performance. All these are the reasons why this dish gradually fades out of the catering industry.
When I went out to eat during the Qingming small holiday, it happened that this dish was on the menu of the hotel. I was told by the waiter that I was busy now. This is the embarrassing position of these old dishes now. Maybe this dish will become a legendary taste when we are old after 80s!
We also have this kind of food here, but fewer and fewer people cook it. Personally, I think the main reasons are these: 1. The production steps are complicated and the time cost is high; 2. Egg whites need to be sent, but the sent egg whites are not easy to preserve, and will become water after a long time; Actually, I don't think it's so delicious. The bean paste is sweet and greasy, and it's fatter when it's fried.