It is a dish made by boiling syrup to make it thick, and then adding eggs to hang syrup. Originated from Shandong cuisine. There are different opinions about its origin. According to research, it is a way of forced eating. Ancient chivalrous men got together and always drank heartily. Chefs often thought hard and entertained them with exquisite dishes.

link in the production chain

1, the raw materials are sugar, water and oil. Too much sugar, water is also called bright syrup. The ratio of sugar water is 50: 18-20g.

2. Master the temperature of sugar. Control 1 10℃. The concentration of firepower should not be too strong.

3. The system time is accurate. Observe the shape and color changes of sugar melt after heating. As soon as the sugar liquid changes from light yellow to small bubbles, it reaches the standard of silk making. Raw materials: root vegetables and fresh fruits, such as yam, apples, bananas, watermelons, oranges and grapes. Dried fruit: lotus seed and ginkgo. Features: sweet, crisp, soft, tender, crisp, rotten, soft and waxy. Representative dishes: shredded ginkgo, shredded taro and shredded sweet potato.