Why does Yi Xue bean paste, a famous Jilin dish, gradually fade out of major restaurants?

Answer it. Friends in the south, I recommend you to try a restaurant in Jilin. This is a special authentic northeast dish with a beautiful name "Yi Xue red bean paste". Very delicious! Yi Xue red bean paste, which was often eaten as a child, seems to have gradually faded out of major restaurants in recent years.

Desserts are rare in Northeast cuisine, and Yi Xue red bean paste is one of them. This is a special snack in Jilin. Yi Xue red bean paste is not available in all Jilin restaurants. Why?

Because this dish has high technical requirements for the chefs in the wine shop, and it is very troublesome. Once it fails to make its own brand, it will be ruined.

Xueyi bean paste can only be made of egg white, and it needs to be foamed by hand. Chopsticks are required to stand on it, and then quickly wrapped with bean paste and fried in a pot.

It takes a long time, is troublesome to make, and is not easy to learn, which eventually leads to the gradual disappearance of Yi Xue red bean paste.

A netizen said that since I came out to work, I haven't seen 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 Hebei dish. There is no restaurant outside Jilin province to do this, and I am homesick.

Yes, every child in Jilin will have memories. As one of the representative works of Ji Cai, I always feel that it will be lost one day. After all, fewer and fewer people eat this dish now, and fewer and fewer restaurants can cook it.

Yi Xue bean paste is one of the traditional dishes of Japanese cuisine. The main ingredient of this dish is bean paste, supplemented by egg paste, which is made by stir-frying. It's round and white like a cotton peach, and it's sweet and delicious to sprinkle sugar before eating.

With the eggbeater entering the homes of thousands of baking lovers, Yi Xue Dousha changed from a goddess to a woman's best friend. As long as you are not afraid of being fat and wasting oil, you can eat for minutes if you want. Really, you eat what you believe.

Netizen reply

Salad porridge sc: My family's name is Xuemian red bean paste. It tastes great.

MengMeng with only babies: Jilin, another strange city, the flowing Songhua River, unfortunately missed the rime. I must come in January next time. At noon, I ate the legendary Yi Xue red bean paste in Yanji restaurant!

The legend of orange: almost instant dessert, with red bean paste inside and white and soft white flour outside. Take a bite and you will feel in love.

P Craftsman P: Egg white is in a bubble. How can it be wrapped in bean paste? I tried it once myself. This is very difficult.

(xtm)

It turns out that this dish is really bad to cook. I go to the hotel through work-study programs, and I always serve the chefs to drink tea and light cigarettes. As soon as the chef is happy, he teaches several dishes. To tell the truth, most apprentices don't teach, so they know that I can't do this job, so they teach me a few things. One of them is a snow coat with bean paste. The first time I beat the egg white, I almost didn't die, unlike the egg beater that will be ready soon now.

This dish was often cooked when I was an apprentice. Beat the eggs only after they are soaked, and the master scolded them. It is skillful to wrap eggs in bean paste. Otherwise, the bean paste is not in the middle of the egg paste after cooking. There will be color when it is fried. Old Jilin uses lard, which tastes a little greasy. I haven't contacted Master and other disciples for many years and miss them very much.

Not very delicious, just egg white wrapped in bean paste, fried and sprinkled with sugar. And it's not so mysterious, and it's not difficult. Ordinary restaurants can do it. Egg whites must be beaten by hand with chopsticks, which is even more nonsense. If you have an egg beater, you don't have to use your hands. Isn't that sick? I don't believe that thirty or fifty plates of snow cotton and bean paste were served at the same time at the banquet. Egg whites are all made by hand by kitchen workers.

Let me answer this question from the perspective of professional catering. Why is Yi Xue bean paste or snowy bean paste less and less common?

The biggest problem with this dish now is positioning. This dish needs to be fried, and it is still a dessert, which does not meet the light and greasy taste now. And this dish itself is a lady's dish, aimed at girls. Nowadays, girls are trying to lose weight. Snow water and bean paste are high in sugar and oil, and they absolutely refuse.

The second is raw materials, the main ingredients are egg white and bean paste, and the low grade of raw materials determines that this dish cannot be sold at a high price.

The third is the production process. Although the raw materials are common, the egg white needs to be sent away. Even if there is an egg beater now, it will still take a long time to make it. And the difficulty of frying is also relatively high. If you are not careful, it will be blown out, which is difficult for beginners to grasp.

So, this leads to the embarrassment of this dish. Although it is a famous dish in Northeast China, its positioning does not conform to the current consumption concept, and its production is complicated and it cannot sell at a high price.

Who would do such a thankless thing?

In fact, this famous dish in Beijing will have the same experience now, and the reason is the same.

This dish is really out of date. Yi Xue red bean paste is also called beautiful red bean paste and snowy red bean paste. The process is not complicated and the method is simple. To put it bluntly, it is just to fry the bean paste with eggs, and it is not difficult to do it with an eggbeater. The main reasons for gas passage are:

1 It takes too much time to pass away the egg white, and it is puffed when frying, and it is also fried very 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 be new oil. In terms of cost, it is not cost-effective, but the guests are embarrassed if they don't order.

There is no special taste, and the main ingredient is bean paste, which has no advantage compared with other desserts filled with bean paste.

It was hot for 40 minutes. It's no problem to eat it as soon as it comes up, and it's finished when it's cold. A serious injury |

Nothing in the world is perfect. Yi Xue red bean paste is a famous food in Northeast China, especially in the dessert world in Northeast China. 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 have to switch to shredded sweet potatoes or bananas 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 difficult to cook. Although the egg whites can be easily beaten out now with the automatic egg beater, it takes a long time to fry in the pot, so it is enough to cook a few 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 looked good when they were first served, but after a while, the heat went down and the snow coat was flat, so it didn't look good. Naturally, it is not as fresh as it was when it was first served.

Yi Xue red bean paste is a famous Jilin dish and also a northeast dish. It was particularly popular twenty years ago. Yi Xue red bean paste, shredded sweet potato and crispy yellow vegetables are all desserts, 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. Decades ago, restaurants in Northeast China were all engaged in Northeast cuisine. 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 through the quality and quantity of dishes. Occasionally, some new dishes are introduced. But the main course is those authentic northeast old dishes. At that time, there were not many dessert dishes in the restaurant, only shredded sweet potatoes, shredded potatoes, crispy yellow vegetables and sherry red bean paste. Because Yi Xue bean paste is soft and tender in taste and unique in appearance, Yi Xue 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 changes in people's tastes, many time-honored northeast beets are gradually forgotten. It may be far-fetched to say that Yi Xue bean paste has faded out of major restaurants. In some restaurants dealing with old-fashioned Northeast dishes, Yi Xue red bean paste will still appear on the menu, but fewer and fewer people order this dish.

Some friends will say that the production process of Shayisha is a bit complicated, and many chefs can't master the production method. Actually, it's not. Xue Yisha's method is particularly simple. Just beat the egg white into a soaked egg paste, add a proper amount of starch and mix well, then round the bean paste, coat it with a layer of flour, put it into the stirred egg white paste, put it in an oil pan, fry it until it swells and floats, and take it out and sprinkle with white sugar. Ordinary chefs can make this dish easily, but now people are not very interested in Yi Xue bean paste, so this dish is gradually removed from the menu in many restaurants. I believe some young people have never eaten this dish, but for some adults, Yi Xue red bean paste is still a very delicious dessert in memory.

Yi Xue red bean paste, although it has rarely appeared in major restaurants now, is still a famous Jilin dish with characteristics, and it also represents the memory of an era, which is worth remembering.

The final conclusion is: Why did Yi Xue bean paste, a famous Jilin dish, gradually fade out of the major restaurants? So much for my answer. I'm from Ming Ze. Welcome to read this article. If there is any difference, please leave a message in the message bar below to interact. Thank you!

As a dessert, the production of Yi Xue bean paste is very time-consuming and laborious, especially testing the chef's kung fu. If it is not done well, it is easy to smash the chef's signboard, so the chef is unwilling to do it slowly. There are fewer and fewer restaurants that can eat Yi Xue bean paste, but that doesn't mean it has disappeared. You can still eat it in some restaurants. I have eaten Yi Xue bean paste several times in restaurants, and the chef always tells us to serve other dishes first, and then Yi Xue bean paste, which shows.

The main raw materials of Yi Xue bean paste are egg white and bean paste.

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

Then beat the egg whites until the egg whites are foaming and hard. This process takes about twenty or thirty minutes. After adding starch, stir well again until a chopstick can stand. Others add starch and flour to egg whites. I asked a chef what he did was add starch. It's tiring to beat the egg whites by hand. You can beat the egg whites with a machine. Generally, anti-restaurants beat egg whites by hand, but rarely 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 replace it with other edible oils. I usually stir-fry with beans.

After cooking, 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 Yi Xue bean paste, a famous Jilin dish, is also called Xuemian bean paste, and Northeast braised pork are also called two famous dishes. In the presence of a lady, you must order something delicious before. This dish is also called "fried sheep's tail" in Huimin restaurant. Before the 1980s, it was a dish of first-class chefs. Therefore, it was very popular in the 1980s and 1990s, but why does it fade out now? I analyze the reasons as follows:

First, the practice is complicated, and the requirements for chefs' cooking skills are relatively high.

The potherb mustard bean paste is mainly made of red bean paste, supplemented by egg dipping sauce, and cooked by stir-frying It looks like a cotton peach, soft and delicious, neither burnt nor crisp. Egg-dipping paste is to put the egg white in a clean, non-flowing and oil-free basin, and slowly stir it in one direction with chopsticks until the egg-dipping paste can be inserted into the chopsticks.

The second is frying. The oil temperature should not be too high when frying, and it should be heated slowly when burning oil. 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's fried, it will be eaten immediately. It doesn't taste good when it's cold This process is very complicated. If you don't pay attention to one link, you can't make the shape and taste of the snow water bean paste.

This dish is particularly bad if it is not traditional, so it gradually fades out of major restaurants. Generally speaking, the process is complicated and irreplaceable.

The second reason is that the practice of cedar bean paste is time-consuming and not profitable.

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 a profit. 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 human health.

Anyone who has eaten cedar bean paste knows that, first, it is particularly sweet. Second, bean paste contains more starch. Eating too much at a time can lead to bloating. With the pursuit of health, people gradually stopped 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 snowy bean paste that just came out of the pot is soft and delicious, but it is super bad at 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 water and bean paste gradually fade out of 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 as long as we keep innovating and making delicious food beneficial to people's health.

This dish is an unforgettable memory of 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, and then a layer of soft sugar was sprinkled on the plate. It was quite extravagant to say the ingredients alone.

Let's talk about the production method of Yi Xue bean paste:

Beat five egg whites into a bowl and stir in one direction until the egg whites bubble and chopsticks can stand in the middle. It is much more convenient to have an eggbeater now. When we are young, we must stir it by hand. The whole process can't be completed without 10 minutes and 15 minutes. Basically, two people come alternately, in the same direction. If there is any deviation in any link, and the egg white can not be stirred and the soup can be drained, then all previous efforts will be wasted and started again.

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 around in the egg white paste with bean paste, put it in the oil pan, fry it slowly until it expands and sets, and then take it out to control the oil. Finally, sprinkle with sugar and you can start eating. At that time, few people at home cooked this dish, which was time-consuming and laborious, and it was not necessarily successful. Even if it succeeds, what about the remaining yolk? Therefore, if you want to satisfy your craving, you can only go to a restaurant, and the environment was not as good as what you wanted to eat at any time.

The sweetness of white sugar biting the mouth, the fluffy sweetness of egg white and the delicate sweetness of bean paste are three kinds of sweetness that children have never experienced.

Restaurants are reluctant to sell it because it is too troublesome to sell, customers are not short of oil and water, and some young people have never eaten this dish at all or once thought it was too sweet and cost-effective, so they stopped ordering it. These are the reasons why this dish has gradually faded out of the catering industry.

Going out to eat during the Qingming small holiday happened to have this dish on the hotel menu. The waiter told me that I am busy now. This is the embarrassing position of these old dishes now. Maybe this dish will become a legendary delicacy when we are old after 80s!

We also have this kind of food here, but fewer and fewer people cook it. Personally, I think these are the main reasons: 1. Complicated production steps and high time cost; 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 that delicious. Bean paste is sweet and greasy, and it is fatter when fried.