fried sheep tail
By OttisWehner
This dish was originally created in the late Qing Dynasty. It was originally fried with sheep tail as a stuffing. Because of its greasy and unpalatable smell of mutton, it was not very popular. Later, the chef changed the mutton tail stuffing to a bean paste stuffing. If the shape and color are kept the original, it is very popular, so it is also called fried sheep tail.
Recipe Recommendations
- corn starch 75 grams
- eggs 6 pieces
- red bean paste appropriate amount
- white granulated sugar 100 grams
- sweetening
- fried
- half an hour
- senior
Steps for fried sheep tail
1
Ingredients: 6 eggs (egg white), red bean paste, 75 grams of corn starch, 100 grams of white sugar.
2
Separate the yolk and egg white of the egg.
3
Take the egg white, beat it with an egg beater until it is in the shape of cream, and finally beat the egg white until you can stand with a chopstick.
4
Roll the red bean paste into balls the size of a table tennis ball and roll with a layer of flour.
5
Add the starch into the egg white paste and stir well.
6
Use chopsticks to hold the red bean paste ball, put it in the egg white paste and wrap it with a layer of egg white paste.
7
Put the red bean paste wrapped in the egg white paste into the oil pan one by one, fill it up, turn on high heat, turn over, fry until golden yellow, and fish out.
8
Pour on a plate, sprinkle with white sugar and diced preserved fruit.