Fine-Sand Lamb Tails

Fine-Sand Lamb Tails

　　Cuisine: Zhejiang cuisine

　　Flavor: Sweet

　　Price: 10–40 RMB

　　Special Features: Pale yellow in color, the filling contains lard which melts and is absorbed by the fine sand, resulting in a richer, oilier, and sweeter taste.

　　Ingredients:

　　250g red bean paste, 100g lard (leaf lard), 15g glutinous rice flour, 5g rose petals, 125g egg whites, 20g starch (broad bean), 20g white sugar, 40g refined lard.

　　Preparation Method:

　　1. Remove the membrane from the leaf lard, slice into 20 thin rectangular pieces, and flatten them.

　　2. Shape the fine red bean paste into 20 small balls; place each ball of paste on a piece of lard, wrap and roll it up, then coat evenly with dry glutinous rice flour, and shape tightly by hand to form the “lamb tail filling.”

　　3. Take a clean mixing bowl, dry the inside, add the egg whites, whip into stiff peaks, then mix in the dry starch to form an egg foam batter.

　　4. Place a wok over high heat, add refined lard, and when the oil is heated to 20–30% temperature, reduce to low heat.

　　5. Then roll each lamb tail filling piece in the egg foam batter, place in the hot oil, switch to medium heat, fry until the outer layer forms a crust and turns pale yellow, then remove and arrange on a plate.

　　6. Sprinkle with soft white sugar and finely shredded rose petals to serve.

　　Tips:

　　1. The fine sand used in the filling must be refined fine red bean paste—made by boiling red beans until very soft, squeezing out the juice, draining the water, then adding lard and sugar. Make sure to seal the filling tightly when wrapping to prevent it from falling apart, which could affect the shape.

　　2. Egg whites must be fresh; do not include any yolk when whipping the foam, and ensure no water is present in the bowl, otherwise it will be hard to whip. Once whipped, do not let the foam sit too long, and add an appropriate amount of starch for proper thickness.

　　3. Use clean, white oil for frying, or you may use high-quality cooking oil or salad oil. When placing in the wok, use warm oil; slightly increase the oil temperature upon removal to prevent burning or excessive oil absorption (“oil bloating”).

　　4. Due to the deep-frying process, prepare 1500g of refined lard in advance.