- March 10,2023
Sheep tail made of fine sand
This is a Huzhou-style beet dish. Huzhou is a famous delicacy of Huzhou sheep throughout country, and this dish made with bean paste, lard, egg white, glutinous rice flour, etc. is called "fine sand lamb's tail" because its shape resembles a tail. Hu sheep. Huzhou people and restaurants hold banquets, and it is necessary to cook this delicacy, especially in spring, autumn and winter. “Sheep tail” is sprinkled with “fine sand” and fried. In heart, lard, which is absorbed by fine sand after melting, makes it more oily and sweet.
【Materials】
Main ingredients: 250 g of fine sand, 100 g of raw lard.
Ingredients: 50 g dry glutinous rice flour (used about 15 g), some rose petals.
Seasoning: 40 g of soft white sugar, 5 egg whites, 40 g of dry starch, 1500 g of boiled lard (used up about 75 g).
Sheep tail made of fine sand
【Method】
1. Remove film from lard, make 20 rectangular thin slices, flatten, knead fine sand into 20 balls, put them in lard slices and roll them, roll in dry glutinous rice flour, pinch tightly with your hands into “minced lamb tails”.
2. Take a clean soup pot, wipe off water stains, add egg whites, beat them into egg bubbles, add dry starch and mix into egg bubbles.
3. Put frying pan on high heat, add boiled lard, when it is heated to 20-30%, put on low heat, roll sheep's tail stuffing one by one and wrap egg dough, put it in pan with oil and use medium heat, fry, until outer layer is crusty, take and put on a plate when it turns light yellow, remove soft white sugar and finely twisted rose petals and serve.
【Take key】
Sheep tail made of fine sand
1. Fine sand for filling should be prepared from refined thin bean paste, that is, boil red beans until crispy, squeeze into bean juice, decant water and add lard and sugar. The filling should be tightly compressed so that it does not loosen and does not affect shape.
2. Egg whites should be fresh, beaten egg foam should not mix with egg yolks, and there should be no water in dishes, otherwise it will be difficult to pass. It is not recommended to leave egg foam for a long time after sending it, amount of starch must be added, and density must be appropriate.
3. The oil used for frying should be white and clean, and high quality vegetable or salad oil can also be used. Use warm oil when frying in a wok and temperature of oil may be slightly warmer when it comes out to prevent frying or "oil swelling".
