Ingredients: Ingredients: 300 grams of fresh eggs, 100 grams of sugar.
Seasoning: 50g dry starch, 150g cooked lard, 5g sesame oil, 200g water.
Operation:
1. Break the eggs, separate the egg whites and egg yolks and put them into a bowl. Add sugar and wet starch to the bowl containing the egg yolks, stir evenly with chopsticks, and mix thoroughly.
2. Wash the wok and put it on medium heat until it smokes. Add a small amount of lard into the pan. Place the wok on medium heat, pour in 100 grams of cooked lard, and when it reaches 60-90 degrees, pour in the egg yolk liquid and stir quickly with a hand spoon. When the egg yolk liquid in the pot becomes mushy, slowly add cooked lard to the side of the pot while stirring continuously with a spoon for about 10-12 minutes. When the egg yolk paste changes from thin to thick, it will be soft, strong and bright in color. When yellow, pour in sesame oil and serve.
Production process
[Main ingredients and auxiliary ingredients]
Egg yolk...12 pieces
White sugar.... ..250g
Dry starch...150g
Cooked lard...100g
[Cooking method ]
1. Put the egg yolk into a large bowl, add 600 grams of dry starch, white sugar and warm water, beat evenly with chopsticks, and mix thoroughly.
2. Place the wok on medium heat, add 40 grams of cooked lard to heat, pour in the prepared egg yolk liquid, and stir quickly. When the egg yolk liquid becomes mushy, slowly add 60 grams of cooked lard into the pot while stirring continuously with a spoon. Fry for about 10 minutes until the egg yolk paste becomes soft and strong, bright yellow in color, and non-stick to the wok.
[Process Key]
1. Use fresh eggs, without any egg white. Mung bean starch is white and strong, suitable for this dish.
2. Beat in one direction, otherwise the arrangement of protein molecules will be disordered and the dish will not be successful.
3. The heat of this dish needs to be controlled well. It should be cooked over high heat until it becomes mushy. Stir-fry over medium-low heat. Use both hands to stir-fry with one hand and drizzle oil with the other. Don't be idle for a moment, at least stir-fry. Four to five hundred blows. The color changes from light yellow to light yellow to earthy yellow. The egg yolk, lard and starch dissolve into one body. Generally, it takes 8 to 9 minutes to fry it successfully.
4. This dish is easy to stick to the pan when fried. Use a broom to wipe off the egg liquid stuck to the side of the pan at any time. You can also change the pan to fry when it becomes mushy.
[Flavour characteristics]
1. Three non-sticks: non-stick to teeth, non-stick to plates and non-stick to spoons.
2. The main ingredient used in Sanbumu is egg yolk, which is not only rich in nutrients, but also can cure diseases. Egg yolk is sweet, non-toxic, and has the functions of dispelling heat, warming the stomach, calming, and anti-inflammatory. "Compendium of Materia Medica" says: Chicken yellow nourishes yin and blood, relieves heat and toxins, and is very effective in treating diarrhea. ?
3. ?Three non-stick dishes? Now it is an exclusive famous dish in Tongheju, Beijing. According to legend, this dish was first a famous dish in the imperial dining room of the Qing Dynasty, with a history of more than 150 years. Later, a chef named Mou in Guangheju got acquainted with a chef in the imperial kitchen of the Qing Dynasty. He learned the technique of making this dish and slightly improved it, making it a famous dish in Guangheju. After Guangheju closed down, Master Mou brought this dish to Tongheju again. ?Three non-stick? It has beautiful color, pure texture and fragrant taste. It's a wonderful product. Many international friends come to Beijing because of its reputation and must try this dish every time. They say: "Three non-stick dishes are the best delicacy in the world!" ?
4. This dish is yellow and moist, in a soft and thick liquid, like cake but not cake, like porridge but not porridge, soft and moist.