Snow-faced bean paste is a northeast dish. Personally, it should belong to the category of dessert. The raw materials are red bean paste, egg white, sugar and starch ... The finished product is white in color, round in shape, very similar to a round peach, crisp outside and tender inside, sweet in mouth and endless in aftertaste. This time it was also fried with soybeans, and the color was a little golden. You can fry it with salad oil, and the color is better. Suggestions.

Difficulty: side dish (intermediate) time: 15 minutes

-

Prepare ingredients

-

Red beans 300g egg white 5 pieces.

-

step

-

1. The finished red beans must be pressed into a sticky shape, which will taste like red bean paste.

2. Knead the bean paste stuffing into small balls with even size, and apply flour for later use.

3.5 Egg whites, egg yolks must be removed, egg whites should be filled with stainless steel utensils, and egg beaters or chopsticks should be beaten clockwise.

4. Beat the egg whites in one go, and the chopsticks must be beaten until they can be inserted.

5. When the egg white thickens from cyan, you can add some starch.

6. Put the oil in the pot. When the fire is 40% to 50% hot, turn off the fire, wrap the coded bean paste balls in the egg paste, put them in the pot in turn, fry them until golden brown, and take them out.

7. Sprinkle some sugar according to your personal taste, which is crisp outside and tender inside, and tastes great.

-

skill

-

The success of this dish depends entirely on the egg paste. Snowflakes are king, and you can't beat them back and forth.