Sichuan cuisine, giving charcoal in the snow? It's a dish in Sichuan cuisine.

The recipe is called snowflake peach paste.

Snowflake peach paste, also known as walnut paste, is a traditional dish of Han nationality in Sichuan. Elegant color, sweet and smooth, moist and refreshing. Refers to a delicious food made of corn flour, walnut kernel, eggs, water chestnut and candied dates. Snowflakes refer to egg bubbles made of egg white and piled on peach mud to form color contrast.

Chinese name

Snow peach paste

major constituent

Corn flour, walnut kernel

classify

Sichuan cuisine

Someone's taste

delicious

condiments

Eggs, sugar, water chestnut

Simple exercise

raw material

150g corn flour, 50g walnut kernel, 250g eggs (5), 250g sugar, 5 horseshoes, 20g honey cherry, 200g lard,15g candied dates and15g honeydew melon balls.

process

65438+

2. Put the wok in medium fire, add 100g oil and heat it to 30%, add corn flour and stir until the water loses its fragrance, then pour in the mixed juice and stir until it becomes thick, add 100g oil, continue stirring until the oil in the wok is roe eggs, add white sugar, stir until it is dissolved, take out the pan and put it on a plate, and cover with egg bubbles.

Key points of operation

1, when frying corn flour, the firepower should be small and you can't fry it. When it smells, pour in the pulp juice. You can also add corn flour to the pulp juice and fry it in a pot until it becomes a dish.

2, master the water consumption of fried peach paste, not too much.

3. When stirring the egg bubbles, stir hard in one direction.

trait

Sweet and tender, oily but not greasy, fresh in color and beautiful in shape.

Nutritional value: Walnut-Walnut is rich in protein, fat, inorganic salts and vitamins. The main component of fat is linoleic acid glyceride, which will not only increase cholesterol after eating, but also reduce the absorption of cholesterol by intestine, so it can be used for ...

[raw materials]

Yellow corn flour ... 150g honey melon ... 15g.

Walnut kernel ... 50g candied dates ... 15g

Eggs ... 4 honey cherries ... 20g.

Protein ... two sugars ... 200g g.

Water chestnut ... 5 kinds of gutter oil ... 200g.

[Cooking method]

1. Walnut kernels are soaked in boiling water, peeled, fried in a 50% hot oil pan, and chopped into mung bean-sized particles. Peel water chestnut. Mash melon seeds and candied dates into mung bean-sized particles, put them into a bowl, add 400g of sugar, eggs, corn flour and clear water to make slurry, and beat egg whites into egg bubbles.

2. Stir-fry the wok with high fire, add the pork fat to 50% heat, pour in the prepared pulp, stir-fry quickly until it is white, and when it looks like roe eggs, put it in a plate, cover with egg bubbles and add honey cherries.

[Process key]

1. The water in the corn paste should be appropriate, and the less the better.

2. Don't cut the peach kernels and water chestnuts too finely. Be sure to keep frying and move quickly.

3. Don't taste too sweet. Add light oil after cooking, not too much oil.

[Flavor characteristics]

1. "Snowflake Peach Mud", also known as "Walnut Mud", is one of the traditional beets. Snowflakes refer to egg bubbles made of egg white and piled on peach mud to form color contrast.

2. "Snow Peach Mud" is light yellow in color and slightly oily. The delicious food contains crispy peach kernels, especially when eaten together with snowflake egg bubbles covered on peach puree, which can not only reduce the heat of peach puree, but also clear away heat and increase fragrance. Xian Yi, suitable for all ages, can be eaten at four o'clock.

Method 2

material

200 grams of bread, 50 grams of walnut kernel, 25 grams of orange cake, melon strips, candied dates and candied cherries, 5 eggs, 200 grams of white sugar, 0/50 grams of melted lard/kloc, and a proper amount of sugar roses.

process

1. Walnut kernels are soaked in hot water, peeled, slightly fried in oil and cut into pieces. Cut orange cake, melon strips, candied dates, candied cherries and sugar roses into pieces.

2. Cut the bread into small pieces and put it in the basin. After adding water to soften it, squeeze out the water, add 5 egg yolks and stir to make bread paste.

3. Heat the oil in the pot to 50% heat, add the bread paste, stir-fry until the bread paste turns yellow, then add the white sugar, orange cake, melon strips, sugar roses, candied dates and cherries, stir-fry until the white sugar is dissolved and the bread paste is oily, then add the walnut kernel, stir-fry evenly and plate.

4. Beat the egg whites of 2 eggs into egg bubbles, sprinkle with cherry powder, and cover the bread mud.

Special tips

In order to increase the aesthetic feeling of various tastes, you can use various fruit materials to add salt to egg bubbles and various patterns or characters.

trait

The finished product is elegant in color, sweet and tender, moist and refreshing.