Food bloggers are chasing bloggers to practice the three non-sticks. What skills do you know about the three non-sticks?

Sanbuzhan is a national dish that originated in Anyang, Henan Province during the Qing Dynasty. According to legend, it was originally called Osmanthus Cake. It was later discovered by Emperor Qianlong and introduced into the royal dining room because it does not stick to chopsticks, teeth, or food. On the plate, Emperor Qianlong mentioned the imperial pen and named it "Three Non-sticks".

So what do you do if you don’t stick to it?

First prepare the ingredients. Crush six eggs, remove the yolks, remove the egg whites, starch, sugar, water, and cooked lard (white oil).

Secondly, for the initial processing, stir the egg yolk, appropriate amount of water starch and white sugar evenly. Six eggs are about one pound, and the approximate ratio of sugar, dry starch, and cooked lard is 2.5:1.5:1, which means that one pound of eggs requires 125 grams of white sugar, 75 grams of dry starch, and 50 grams of cooked lard. The water in the water-soluble dry starch is not likely to be too little, because too little will make the fried food sticky and tender; it is also not easy to have too much water, because too much water will take a long time to fry and it will not be easy to shape. The water is about one pound of eggs and two or two bowls of water. Stir the sugar, water starch, and egg yolks evenly and set aside.

Finally, heat up the pot, pour a full pot of oil, and make the spoon as oily as possible. (Nowadays, there are non-stick pots at home, so it is relatively easy to make, but problems have arisen. Most of the sticky pans have a flat bottom, and the resulting Sanbu-stick is too thin, and the shape is not as good-looking as a large spoon with a pointed bottom). Pour out the oil and heat it with a large spoon, change to a simmer and add 20 grams of white oil. Add the stirred egg yolk liquid. Do not add it all at once. Add it little by little. The remaining 30 grams of white oil will also be added along with the egg liquid. Add it little by little, stir continuously in one direction with a spoon to form it. After it is formed, turn the spoon over and fry the other side until the oil turns yellow. Pour in a little sesame oil to create the color. Golden and sweet, it surprisingly doesn't stick to plates, chopsticks, or teeth.

In short, Sanbu is a very delicious delicacy. If you have never tried it, you must learn it and give it a try. You will never be disappointed!