Fried sheep tail(zha yang wei )

Fried sheep tail method:

Raw materials for fried sheep tail:

Six egg white, 100g sugar, 150g bean paste filling, 100g peanut oil, 75g dry starch.

Processing steps of fried sheep tail:

1. egg whites stir up the foam paste, add dry starch and stir evenly. The bean paste stuffing is divided into 10 parts and formed into 10 small balls.

2. Pour the peanut oil into the frying pan and heat it on the fire until it is 50% hot. Put it away from the fire and put it beside the stove. With chopsticks holding bean balls dipped in egg white paste, one by one into the oil, the wok end to the fire. Wait until the egg white paste is golden, then remove the oil, put it on the plate, sprinkle with sugar.

Characteristics of fried sheep tail:

"Fried sheep tail" is a beet in Beijing halal flavor, named "sheep tail", which is actually made of egg white paste and bean paste. This dish was created in the late Qing Dynasty. It was originally fried with sheep's tail as stuffing. Because of its oily smell, few people like it. Later, the chef changed the sheep tail into bean paste stuffing, and the shape and color remained the same, so the name "sheep tail" was still adopted. This dish has golden color, sweet but not greasy taste, soft and crisp skin.

Attention should be paid to fried sheep tail

Bean paste filling method: red beans 5kg, wash with water. Boil water, add 65 grams of red beans and alkaline water, water should be more than 10 cm of beans, after the fire, boil the beans with a small fire, take out the Luo, stir while adding water, otherwise it will stick to a piece. After that, put it into a cloth bag to press dry the water, and then turn it into bean paste. Add 2 kg peanut oil, 7.5 kg sugar and bean paste into the pot, stir fry over high heat for 1 hour, then add 10 g alkali water, after stir fry thoroughly, touch hands with hands and put them into the basin. When making egg paste, it should be light first and then heavy, slow first and then fast. Because the thick protein and lace in the egg white have better elasticity and toughness, the action should be slow and light at the beginning of battering. Try to make the thick protein and lace attached to the tool, otherwise the two parts will not be able to be whipped

Fried sheep tail

Fried sheep tail is a kind of beet with Beijing halal flavor, named "sheep tail". In fact, it is made of red beans of high quality, peeled, sand washed and other processes, and then mixed with egg white paste and fried. This dish was first created in the late Qing Dynasty. It was originally fried with sheep tail as stuffing. It was not 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.

brief introduction

Fried sheep tail is a pictographic dish in Chinese food. There are many Chinese dishes named after similar shapes, such as Squirrel Fish, dried apricot meat, fried bell, poached egg, horseshoe pancake, etc. The famous beet "fried sheep's tail" is similar to sheep's tail in shape, but it was made with sheep's tail oil before. The word "Wei" here should be pronounced as "chair".

Selected raw materials

Egg white, red bean paste.

Production method

It's troublesome to make this dish. The success or failure lies in the egg white paste (called "Korean paste" in the industry). First, beat and stir the egg white from slow to fast, and then continue to stir vigorously in the same direction. If you want to move big, you must put the air in, making the egg paste completely foam, until a chopstick is not put up, then add dry starch and mix it up. If you have an egg beater, it's much more convenient.

The red bean paste stuffing is kneaded into a ball the size of an egg yolk and hung with a layer of beaten Korean paste (this is technical work), which is slightly larger than the dough. Heat the oil pan to 50% heat and put in the raw materials. Another method is to scoop out the egg white paste with a porcelain spoon and put it into the pot to form a hemisphere. A moment later, the egg white paste is slightly shaped. When the upper part is soft, put in the bean sand ball, and then scoop out half a scoop of the egg white paste and cover it to make it into a ball. Pay attention to turn over when frying so that the fire color is even. Take out the fish one by one after the frying is set. When the oil temperature rises, return to the pot and fry again until the tail of the sheep turns yellowish. Control the oil to get out of the pot. After loading, sprinkle with sugar and garnish with small golden cake.

The raw materials are as follows:

Red bean paste, eggs, hawthorn cake, sugar, dry starch, a small amount of coriander (why no tail pinch? You asked, too. Hehe, this dish is a vegetable. It's called Yangwei because it's similar in shape

Method:

First, separate the yolk and white of the egg

Cut hawthorn cake into small pieces and serve with red bean paste

Knead the red bean paste into small balls (about 2 cm in diameter) and set aside

The key process: egg white, even with two pairs of chopsticks to play, if there is an egg beater on the more labor-saving.

15 minutes, that's it. It doesn't seem to work. Keep fighting... It's another 15 minutes. It's almost over. There's no liquid. It's all bubbles. My wrists are sore~~~

Add oil to the frying pan (because I don't do much, so I add less oil). When the oil temperature is 30% hot, stick the dried starch on the surface of the small balls just made, then stick the egg white bubbles, and fry them in the oil pan.

Basically, when it comes to hot oil, the egg white goes up. Look at the color change, you can get out of the pot. Hehe~~~

Prepare a clean plate, put on the Hawthorn cake just cut, and spread a layer of sugar on the bottom of the plate.

Put the fried "sheep tail" on the plate, take a few leaves of cauliflower, decorate them on the edge of the plate, and then sprinkle some sugar.

Tasting points

Fried sheep tail belongs to the "fine work" in desserts. Look at the appearance of the dish and taste it.

*Appearance: plump and beautiful appearance, unique shape. The color is even and yellowish.

*Taste: crisp egg white shell, sweet bean paste filling.

Expert tips

This dish was originally Muslim. As I said earlier, the original method was to cut sheep tail oil into thin slices to make stuffing (worthy of the name of fried sheep tail). Later, in order to reduce the greasiness and improve the taste, red bean paste was used.

Consumer recruitment

You have to go to the halal Museum. Most people like it, especially for the elderly and children.

It takes a lot of time to make this dish. If you want to eat it, you should order it at the beginning. If it's almost finished, you may have to wait a long time. Maybe you can only pack. But the packing is very bad, and it will collapse when we get home.

Another way

Main and auxiliary materials

Egg white... 6 pieces of sugar... 100g

Bean paste stuffing 150 grams peanut oil 100 grams

75 grams of dry starch

Cooking method

1. beat the egg whites into foam paste, add dry starch and stir evenly. Divide the bean paste filling into 10 parts and turn into 10 small balls.

2. Pour the peanut oil into the frying pan and heat it on the fire until it is 50% hot. Put it away from the fire and put it beside the stove. With chopsticks holding bean balls dipped in egg white paste, one by one into the oil, the wok end to the fire. Deep fry the egg white paste on the outside of the bean paste until golden yellow, then remove the oil, put it on the plate and sprinkle with sugar.

Key technology

1. Bean paste filling method: 5kg red beans, wash with water. Boil water, add 65 grams of red beans and alkaline water, water should be 10 cm over the beans, after the fire, boil the beans with a small fire, remove the Luo, stir and add water, otherwise it will not stick well. After that, put it into a cloth bag and press it to dry, then it becomes bean paste. Add 2 kg peanut oil, 7.5 kg sugar and bean paste into the pot, stir fry over high heat for 1 hour, then add 10 g alkali water, stir fry until thick, try not to stick hands with hands, take out and put into the basin.

2. When making egg paste, it should be light first and then heavy, slow first and then fast. Because the thick protein and lace in the egg white have better elasticity and toughness, the action should be slow and light at the beginning of the paste drawing. Try to make the thick protein and lace attached to the silk tools, otherwise the two parts will not open or fall off, which will directly affect the swelling rate and use effect of the paste. Once the thick protein and frenulum are whipped by the paste drawing tool, it can be whipped violently to speed up the frequency and achieve the best effect. When frying hang spoon, hang full paste, the oil in the pot should be wide, otherwise there will be adhesion or paste phenomenon.

Flavor characteristics

1. "Fried sheep tail" is a beet in Beijing halal flavor, named "sheep tail", which is actually made of egg white paste and bean paste. This dish was created in the late Qing Dynasty. It was originally fried with sheep tail as stuffing. Because of its oily smell, few people like it. Later, the cook changed the tail of sheep into bean paste stuffing, and the shape and color remained the same, so the name of "fried tail of sheep" was still adopted.

2. This dish is golden in color, sweet but not greasy in taste, soft and crisp in skin.

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Chinese PinYin : Zha Yang Wei