Origin: It is said that when Lord Qianlong went down to the south of the Yangtze River, he passed through Huazhangde House, and local officials gave it to Lord Qianlong for tasting because of the golden color of Caicai. I didn't expect to be very happy after using it, so I immediately asked the steward to ask about the practice of this dish and take it back to the palace. Then "airball" was widely circulated in palaces, government offices and shops. So how did cohabitation make a name for itself? As everyone in old Beijing knows, Tongheju was first located in Xisipailou. At the beginning of its opening, it was a little-known restaurant, and the owner was from Fushan, Shandong. In order to make the business a success, I thought of ways to make something famous on the dishes. Later, I met a chef of the Qing Dynasty and learned some unique skills. Once, a prince went to Tongheju for a stroll. The shopkeeper learned to sell now, and fired a "airball". The prince also praised it after eating. Since then, "airball", which lived together, has become famous in Beijing.
In the 1990s, when Japanese Prime Minister Toshiyuki Kaibu visited China, he had dinner with Tongheju once. As a result, "airball" left a deep impression on Mr. Haibe. To what extent is this impression? After Haibei returned to Japan, he sent a special plane to Tongheju to fill a thermos flask "airball" and brought it back to Japan to honor the Japanese royal family.
Speaking of it, "airball" has a history of more than 100 years. At present, Tongheju has improved the taste of "airball" on the basis of maintaining the traditional techniques. It not only has the taste of airball with egg yolk, but also adds fruit treasures and fruits to stir-fry airball with fruit flavor and airball with lemon flavor with sweet and sour taste.
Production method:
Ingredients: eggs 12 (about 500g).
Ingredients: hawthorn cake diced100g, wet starch 40g.
Seasoning: sweet-scented osmanthus sugar15g, white sugar 200g, cooked lard150g.
manufacture craft
(in a basketball game) air ball
1. Cut Xian Jing cake into 1.2 inches long, 6 minutes wide and 3 minutes thick with 20-30 pieces of pattern lace or rabbit-shaped flower knife, enough to circle the edge of the dish, and chop the leftovers into pieces for later use.
2. Add water1.2kg into the pot, add white sugar, add sweet-scented osmanthus sugar after it is dissolved, heat it, air-cool it, and let it pass through the reed.
Third, add gouache to the egg yolk, stir well with chopsticks, add a catty of cold concentrated sugar water, a few drops of salt water, and then pass through 80 mesh reeds to filter out impurities.
4. Put oil on the pan until the pan is hot, pour out the oil and wipe it clean; Then add oil 1 2, pour one-fifth of the egg liquid, stir and fry, depending on its hardness, if hard, pour the remaining concentrated sugar water into the egg liquid; Then pour all the egg liquid into the pot and stir fry slowly with low heat. When the egg liquid thickens, add oil once, beat it vigorously, and keep adding oil until the surface of the pan is smooth and honeycomb-free. Add the remaining big oil into the pan, stir-fry it for a few times, and put it into a plate. Finally, put the cut Beijing cake bunny or patterned lace into a circle, and sprinkle the broken Beijing cake diced on the airball.
(in a basketball game) air ball
Hope to adopt, thank you! (? ω? )?