Walnut Paste
This traditional Sichuan sweet has a tender, glossy buttery-yellow hue, a fine, crispy, and fragrant texture, and the characteristic refreshing 'fansha' (sandy, crumbly) mouthfeel.
Ingredients
fried and chopped walnut kernels
75 g
egg yolks
6
flour (for batter)
100 g
egg whites (beaten into foam)
2
chopped glazed cherries
25 g
white sugar
250 g
chopped glazed winter melon balls
25 g
rendered lard
150 g
water starch
25 g
Instructions
1
Ingredient Preparation
Wash the walnut kernels, boil briefly, peel off the outer skin, fry until crispy and chop. Chop the glazed winter melon balls and glazed cherries. Mix flour, egg yolks and water starch evenly, add about 400 g of cold water and stir into a batter. Beat the egg whites into foam.
2
Stir-frying
Place the pan over medium heat, add 75 g of rendered lard, heat to medium-high, pour in the batter, stir-fry quickly. Keep adding lard while stirring, stir until the moisture is fully evaporated and the mixture forms 'fish egg' shaped granules, then add white sugar and continue stir-frying.
3
Seasoning and Plating
Once the sugar melts, add chopped walnuts, glazed winter melon balls and cherry pieces, stir evenly, transfer to a serving plate, spread the egg foam on one side and serve.
