come and answer. Friends from the south, I recommend you to try it in Jilin's restaurant. It's a particularly authentic northeast dish with a beautiful name "Xueyi Dousha". It's very delicious! Xueyi red bean paste, which was often eaten as a child, really seems to have gradually faded out of major restaurants in recent years.

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, is troublesome to make and difficult to learn, which eventually leads to the gradual disappearance of Xueyi red 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 red bean paste is one of the traditional dishes of Jicai. The main ingredient of this dish is red bean paste, supplemented by egg-soaked paste, and it is made by the cooking method of loose frying. It is round and white like cotton peaches, and it is sweet and delicious when sprinkled with white sugar before eating.

With the eggbeater entering thousands of baking lovers' families, Xueyi red bean paste has gone 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.

User replied

Salad porridge sc: My house is called Xuemian bean paste. It's delicious

Baby-only MengMeng: 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 Dousha at Yanji restaurant at noon!

orange legend: a dessert that melts almost instantly in the mouth, with red bean paste inside and white, soft white flour outside. If you take a bite, you will feel in love.

pHandicraft Apprentice P: The egg white is foamed, so how can it be wrapped in bean paste? I tried it once myself, and it was very difficult.

(xtm)

It turns out that this dish is really difficult to cook. When I work and study in a restaurant, I always serve the chef a cup of tea and light a cigarette. When the chef is happy, he teaches several dishes. To be honest, most apprentices don't teach them, so they teach me a few 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.

when I was an apprentice, this dish was often cooked. 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. It's 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 about why the dish Xueyi bean paste or Xuemian bean paste is becoming less and less common!

The biggest problem with this dish is the positioning. This dish needs deep frying, 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 the 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, it is necessary to send the egg whites 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.

So this leads to the embarrassment of this dish. Although it is a famous dish in Northeast China, its positioning is not in line with the current consumption concept, 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 dish in Beijing, will experience the same thing 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 are:

1 It takes too much time to send the egg white, and it is puffed when frying, and it is also fried slowly, and the dish is too slow and inefficient

2 For the sake of beauty, 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.

3 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 takes 4 minutes to get hot, but it's okay to eat it quickly when it's cold, and it's a serious injury. |

Nothing in the world is perfect. Xueyi bean paste is famous in Northeast cuisine, especially in Northeast dessert world. Although I have lived in the Northeast for more than 2 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.

The current Northeast Restaurant is different from previous years. Decades ago, all restaurants in the Northeast operated 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 order this dish.

Some friends will say that the making process of Xueyisha is a little complicated, and many chefs can't master the making method. In fact, this is not the case. The making 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 famous Jilin dish, which also represents the memory of an era and is worth remembering.

Finally, a conclusion: Why did the famous Jilin dish Xueyi Dousha gradually fade out of 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 cook 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.

The main raw materials of Xueyi red bean paste are egg white and red bean paste.

First, knead the red bean paste into 3-4cm red bean paste balls, and then wrap the red bean paste balls with starch for later use.

Then beat the egg whites evenly. Beat the egg whites until they foam hard. This process takes about 2 to 3 minutes. After adding starch, beat them 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 5% to 6%, wrap the red 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.

after the pan, put it on a plate 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 two major ladies' dishes. In the past, when there were ladies, it was necessary to order delicious food. This dish, also called "Fried Sheep's Tail" in Huimin Restaurant, was a dish of first-class chefs before the 198s. So it was popular in the past 8' s and 9' s, but now why did it fade out? I analyze the reasons as follows:

First, the practice is complicated, which requires the chef's cooking skills to be higher.

Xuemian bean paste is mainly made of red bean paste, supplemented by egg-soaked paste. It is a kind of dessert food bar that looks like a cotton peach and is soft and delicious. The egg-soaked paste is made of egg white in a clean, stagnant and oil-free basin, which is stirred slowly with chopsticks in one direction, without stopping in the middle until the egg is soaked.

The second is frying. When frying, the oil temperature should not be too high. When burning the 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 it is 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 step, you will not be able to make the shape and taste of the snow-soaked bean paste.

this delicious food is particularly unpalatable without traditional methods, so it 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 less profitable.

This dish is made of bean paste and egg white, so the price of this dish is not expensive. As we all know, restaurants have to make a profit. This dish takes a lot of time, and the income may not be as much as that of fried vegetables, so restaurants slowly give up this dish.

the third reason is from the perspective of human 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.

reason four, 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 hard injury 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. Therefore, it tells us 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-8s 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 white sugar was sprinkled on the plate, which was quite extravagant regardless of the ingredients alone.

first, let's talk about the making method of xueyi red bean paste: put five egg whites in a bowl and stir them 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 completed in 1 minutes and 15 minutes. 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 5% 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.

that kind of bite-down mouth.