2. Roll the red bean stuffing into a ball and wrap it with a layer of starch for later use. Prepare an oil-free basin and a electric egg beater. The egg white will be sent to hard foaming by the eggbeater at low speed, that is, when the eggbeater is lifted, the egg white paste will have an upright sharp corner, and the bowl filled with the egg white paste will be turned upside down, and the egg white will not fall off.

3. Prepare 30 grams of starch, add it to the beaten egg white paste and stir well. Be careful to stir from bottom to top, and do not turn in circles, which will defoam the egg white paste and affect the finished product effect.

4, do the above preparations, you can burn oil. Take two other spoons, use one of them to lick a flat spoonful of egg white paste, then put a kneaded bean paste in the middle, lick a spoonful of egg white paste with the other spoon, cover it with the spoon, and then make the final shape with the spoon. When the oil temperature is 50% hot, use an empty spoon to push the snow sponge bean paste balls in another spoon into the pot for frying. Slow frying at low temperature and low fire. Generally, the stuffing in the bean paste will not be particularly uniform, and there will be a heavy situation. At this time, it is necessary to fry the cedar bean paste ball with chopsticks on the shallow side, so that the color can be uniform.

5. The fried cedar bean paste ball will shrink when cooked. Don't worry, it's normal and won't affect the taste. Fried cedar bean paste can be eaten with white sugar.