Beijing snack: fried sheep tail

Beijing snack: fried sheep tail

Introduction:

"This dish was first created in the late Qing Dynasty. It was originally fried with sheep tail as stuffing. It was not very popular because of its greasy and unpleasant smell. Later, the chef replaced the sheep tail stuffing with bean paste stuffing. The shape and color of the stuffing remained the same, so it was also called fried sheep tail."

Production steps:

Materials required:

Corn starch: 75g

Eggs: 6 (egg white)

Red bean paste: right amount

White granulated sugar: 100g

matters needing attention:

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: sweet