Airball was originally a snack in Anyang, Henan Province, but it was upgraded when it entered Beijing. First, it became a royal health food that Ganlong Ye liked, and now it is an intangible cultural heritage. Haha, let's talk about airball today! Airball, also known as sweet-scented osmanthus egg, is said to be a health food developed by Anyang County in Qing Dynasty to stimulate his father's appetite. It was accidentally tasted by Emperor Qianlong and has since become a famous dish in imperial kitchens. In the early years of the Republic of China, Yuan Xiangfu, a descendant of the imperial dining room of the Qing Dynasty, became famous in Beijing with his airball, which did not stick to plates, spoons and teeth, and established the status of Tongheju as the first of the eight places in the Jianghu.

The reason why this dish is made this way is that a chef named Na in Guangheju met a chef in the Qing Dynasty, learned how to make the "three non-sticky" craft, improved it a little, and cooked for customers in Guangheju. This dish is very popular because of its delicious color and tender taste. It was once famous in the whole city and became a traditional dish in this store. After the collapse of "Guangheju", the chef named Mou came to "Wen Heju" again, so it became a traditional dish of "Tongheju".

"Three non-sticky" is a wonderful product because of its beautiful color, pure quality and fragrant taste. Many international friends come to Beijing to taste it. They said, "Three non-sticky food is the best food in the world! "The Japanese emperor also sent people to Beijing" Tongheju "to buy" Three Sticks "and flew back to Tokyo for dinner. Ingredients: egg yolk150g, white sugar100g, mung bean powder 50g, cooked lard150g, less sesame oil. Method: Beat the egg yolk evenly, add sugar, mung bean powder and 200 grams of water and stir well. 2. When the wok is angry, add100g cooked lard, heat it to 50%, pour the prepared egg yolk liquid into the human body, stir it with iron sentences while frying, add a little oil continuously to prevent it from sticking to the wok, and stir it continuously for more than 10 minutes until the egg yolk and lard are integrated, and then take it out of the wok and plate it.

Features: golden yellow, fresh and tender eggs, delicious and refreshing, sweet and not greasy. Key points: ① After adding water, eggs, sugar and mung bean powder must be mixed. (2) when people are frying in a wok, they must constantly turn the wok with warm fire, stir it when it is evenly fried with iron, and do not stick to the wok for frying. In fact, this cooking principle is quite similar to the molecular food popular in previous years. They all use high-frequency vibration (stir-frying) to change the properties of ingredients (egg yolk and mung bean powder are blended after stir-frying), forming a new taste that is smooth, tender, fragrant and sweet. It's just that human hands are not robots, and this dish can't be done without real efforts.