airball used to be a snack in Anyang, Henan Province, but it was upgraded when it entered Beijing. First, it became the imperial health food that Lord Qianlong 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 Kitchen of the Qing Dynasty who went to Tongheju to help cook, became famous in Beijing with airball, who didn't stick plates, spoons and teeth, and established Tongheju's position in the Jianghu at one fell swoop.

The reason why this dish was broadcast is that a chef named Na in Guangheju met a royal chef of the Qing Dynasty and learned to make "three non-sticks". 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 Sticks" 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: 15g of egg yolk, 1g of sugar, 5g of mung bean powder, 15g of cooked lard and little sesame oil. Method: Beat the egg yolk evenly, add sugar, mung bean powder and 2 grams of water and stir well. Second, the wok is angry. Add 1 grams of cooked lard, heat it to 5%, pour the prepared egg yolk liquid into the human body, stir it with iron bars while frying, add more oil constantly to prevent it from sticking to the wok, and stir it continuously for more than ten minutes until the egg yolk and lard are integrated, and then take it out of the pan and put it on the plate.

characteristics: 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.