Where does Yi Xue red bean paste come from?

Yi Xue red bean paste belongs to northeast cuisine, a traditional Manchu food.

Yi Xue red bean paste belongs to northeast cuisine, a traditional Manchu food with a history of one hundred years, which is very popular with tourists. The main raw materials are red beans, eggs, sugar and so on. The shape is round, the color is white, and white sugar is sprinkled before eating, so it is called this. This dish is delicious and unique.

What are the main ingredients of Yi Xue soybean paste? , supplemented by egg paste? It's made by frying in pan. The finished product is soft and full, round and white as cotton peaches. During frying, its bottom swells due to heat? Snow-white red bean paste balls automatically turn over in oil, which is very interesting.

The steps of making snow-wrapped bean paste:

Step 1: Cut the bean paste stuffing and dip it in corn starch for later use (extra amount).

In the second step, put the egg white in a pot without water and oil, and beat it between dry and wet foaming. The surface should not be too rough, so don't beat it.

Step 3: Add flour and corn starch to the beaten protein, and stir well (cross 8 characters up and down) without defoaming.

Step 4, wrap the bean paste with egg white, according to the size, chopsticks and spoons, no matter what tools are used.

Step 5: When the oil temperature reaches 30% heat (120- 130 degrees, with ripples on the surface), put it into the blank and turn off the heat to keep the oil temperature from rising.

The sixth step, about 5 minutes, the touch surface has a hard shell, and it can be cooked with a light touch.

Step 7: Sprinkle with sugar and enjoy the white and full dessert.