Is there really that kind of fried skating valve in Northeast China?

Friends in the south are a little dizzy. What is an ice valve? It is a landscape in northern winter. Icicle is an icicle with a big top and a sharp bottom, which is formed by dripping and freezing after the snow on the roof melts. The ice petals are crystal clear. This is a crystal with a short life. What this dish really wants is cooked rice, and a chef will understand the truth. However, it is still a bit difficult to operate. Before sticking the ice slot, be sure to pat the powder dry quickly when the surface just melts, and then put it in the refrigerator quickly for later use.

Popsicles should be covered with flour first, and then covered with flour after melting a little water outside. Then put it in the refrigerator and freeze it overnight. Mix egg white and sweet potato starch into paste, wrap skates in a layer of paste with egg liquid, and fry them in oil pan. This fried ice cream is great. Its "magic" lies in that many people have heard of it and it can indeed be made. But basically few restaurants have this dish, and few people have eaten it. In fact, it is probably invented. This time we will answer this "magic food".

Harbin Daotai House has a dish similar to fried ice cream, which is delicious for a person who doesn't like cold drinks. Of course, fried ice cream is also a local specialty snack. Ice cream is not picked outside, but put in a container filled with water and frozen in a freezer. Who dares to eat out is still very scary.

The so-called "fried ice skates" of the famous dishes in Northeast China are actually coated with starch or flour, and then coated with oil. Some are similar to crispy ice cream, except that the outer crispy layer is replaced with fried starch or flour. However, this dish is also a feature of Northeast China. In addition to three courses, killing raw fish and three delicacies, there is such a dish. The latter is a traditional old dish in Northeast China, which belongs to the same school as sweet potato Lamian Noodles, ginkgo Lamian Noodles and bean paste. The difference is that cooking this dish really needs some real skills, which tests the chef's skill. I ate it when I was a child, but I haven't seen it for many years.