Not long ago, I went shopping in the mall. After a week's work, I'm exhausted. Finally, I took a day off and couldn't wait to take my friends to the mall for a beautiful stroll. However, because I walked for too long, I soon became hungry. I passed a snack bar and found an ugly snack among many beautiful cakes.
This snack is a small golden ball with a layer of sugar on it. At first I thought it was glutinous rice balls, but I thought glutinous rice balls wouldn't contain sugar. Driven by curiosity, I decided to try this poison myself and taste what it is. After taking a bite, I was completely conquered by its unique taste. As soon as I took a bite, I felt fragile. I didn't expect to eat a few mouthfuls and find it so soft and glutinous. Unexpectedly, this "dumpling" actually contains my favorite bean paste stuffing, which is too much to control. I solved all the balls in three strokes.
Later, I asked the staff in the store that the scientific name of this kind of meatball is snow-faced bean paste, and the name really lives up to its reputation. Sugar is like snow and dough is like cotton. With Zhajiang Noodles, eating it will really make people linger. The clerk told me that this kind of snow-washed bean paste was once the protagonist of the banquet in the palace, and it was as famous as Nuo cakes in niujie.
I used to eat old Beijing fried dumpling. Although it tastes good, it is also white sugar bean paste, which tastes soft and waxy. But compared with it, it lacks a crisp. I think this is the essence of xueshui bean paste, which is soft in the middle and solid in the middle, and crispy in the cotton. After repeated experiments, I finally learned to make this kind of cake. Interested friends can share it with you.
Name of the dish: Snow Noodle Bean Paste
Required ingredients:
2 egg whites, proper amount of sugar, 200 grams of bean paste, 2 teaspoons of rapeseed oil and 2 tablespoons of corn starch.
Cooking process:
1. Rub the red bean paste into several red bean paste balls with the same size by hand and put them on the chopping board for later use.
2. Wrap each bean paste ball with a layer of corn starch and put it on the chopping board for later use.
3. Prepare a large bowl, put the egg white into the bowl, then add a small amount of white sugar and a tablespoon of corn starch, and use the mixed liquid in the The Mixing Bowl of the egg beater until it is difficult to foam, so that the head of the egg beater has a small sharp corner, and contact the mixed liquid with the small sharp corner. If the mixed liquid slides down slowly, it means that the mixing is successful.
After the preparatory work is completed, the production project will be started. First, prepare a pot and heat it over high fire. After the pot is hot, pour in a proper amount of rapeseed oil, heat the oil temperature to 50%, and then turn the heat down.
5. Put the red bean paste balls stained with corn starch into a basin filled with mixed liquid, so that the red bean paste balls are all over protein, and the protein must be evenly distributed.
6. After all the bean paste balls are wrapped with protein, stir-fry the bean paste balls one by one. Don't fry too much at a time, it won't take care of them. Up to three red bean paste balls are enough, and each red bean paste ball needs to be fried for about 30 seconds on average.
7. Deep-fry the red bean paste balls until golden brown, and then serve. According to the above steps, fry all the remaining red bean paste balls, and then put them into a basin. You can sprinkle some sugar on the fried bean paste balls.
8. Hold a bean paste ball with chopsticks and take a bite. The skin is crisp and the bean paste filling inside is sweet and soft. Don't leave it for too long after frying. It is best to eat it all the same day and eat it the next day after heating, so that the skin will not be brittle. Golden-yellow dough with deep red bean paste is a perfect match.
Cooking skills:
1. During the whole frying process, fry slowly with a small fire, and remember not to use a big fire. The fire will easily fry the skin of the red bean paste balls, but the inside will not be cooked, so slowly fry them until they are golden yellow, which will not only fry the red bean paste balls, but also look good.
2. The egg white and yolk must be completely separated, and the protein must be continuously stirred for 8 minutes with an eggbeater until the mixed liquid is difficult to foam. This process is very long, so be patient. You can burn oil in the fourth minute, which can save a lot of time.
3. Wrap corn starch on the bean paste ball in advance to prevent the bean paste ball from deforming.
4. When frying the bean paste ball, stir it constantly with chopsticks on the way to prevent the bean paste ball from sticking to the pot.