(Flavor snacks)

Synonym airball (dish name) generally refers to three non-sticky (flavor snacks)

Three non-sticky eggs, also known as osmanthus eggs, is one of the traditional delicacies in Anyang, Henan Province, which is said to have originated in the Qing Dynasty.

Three-non-stick is fried with eggs, starch and sugar and mixed with water. It is not only golden in color, but also delicious in taste. What is even more surprising is that it does not stick to plates, chopsticks or teeth, which is why it is called "three non-stick".

Golden color, tender and sweet eggs, delicious and nutritious, especially suitable for the elderly and young children.

Chinese name

Three non-stick

Main ingredients

Egg yolk, sugar, lard, mung bean powder, sesame oil, clear water.

Classification

Snack

Taste of mouth

sweet

Production method

Practice 1

Ingredients: egg yolk150g, white sugar100g, melted lard150g, mung bean powder 50g, a little sesame oil, and clear water 20g.

Production method:

1, put the egg yolk in a bowl, add white sugar, then soak the mung bean powder with clear water into powder juice, pour it into the egg yolk bowl and stir it evenly for use.

2. Wash the wok and set it on fire. Add melted lard (100g) first. When it is heated to 40%, pour the prepared egg yolk starch slurry, stir it with a spoon while frying, and pour melted lard into the wok continuously to prevent it from sticking to the wok. Stir-fry for ten minutes, and when the egg yolk starch slurry turns from thin to thick, and lard and egg yolk are integrated, pour in sesame oil (it doesn't stick to the pan or spoon at this time), and then take it out of the pan and drag it into the plate.

Practice 2

[Main materials and auxiliary materials]

Egg yolk 12, sugar 250g, dry starch150g, cooked lard100g.

[Cooking method]

1, put the egg yolk in a large bowl, add 600g of dry starch, white sugar and warm water, and beat it evenly with chopsticks until it is fine.

2. Place the wok on a medium fire, add 40 grams of cooked lard to heat it, pour in the prepared egg yolk liquid and stir it quickly. When the egg yolk liquid is mushy, 60 grams of cooked lard is slowly added to the pot, and the spoon is constantly pushed and stirred. Stir-fry for about 10 minutes until the yolk paste becomes soft and strong, and the color is Huang Liang, and it will not stick to the wok.

[Process Key]

1, use fresh eggs, not a little egg white. Mung bean starch is white and strong, which is suitable for this dish.

2. Tune in the same direction, otherwise the molecular arrangement of protein will be chaotic and the food will not be successful.

3, this dish requires a good grasp of the heat, to make the fire boil to a paste, stir fry with small and medium fires, use both hands, stir fry with one hand, and oil with the other hand, and stir fry for at least four or five hundred times. The color changes from light yellow to light yellow to khaki, and the egg yolk is dissolved with lard and starch. Generally, it takes 8 to 9 minutes to be successful.

4, stir-fry this dish is easy to stick to the pot, you should always wipe the egg liquid stuck to the side of the pot with a broom, and you can also change the pot when it is paste.

[Flavor characteristics]

1, "three non-stick" means non-stick teeth, non-stick plates and non-stick spoons.

2. Egg yolk, the main ingredient of "three non-sticky", is not only nutritious, but also can cure diseases. Egg yolk is sweet and non-toxic, and has the functions of removing heat, warming stomach, calming and diminishing inflammation. "Compendium of Materia Medica" says: "gallus gallus domesticus brisson is very effective in nourishing yin and blood, relieving fever and toxin, and treating diarrhea."

3. "Three Sticks" is now an exclusive dish of Tongheju in Beijing. According to legend, this dish was originally a famous dish in the imperial palace of the Qing Dynasty, with a history of more than 150 years. Later, a chef named Mou in Guangheju got to know a chef in the imperial dining room of Qing Palace, learned the skill of making this dish and improved it a little, and became a famous dish in Guangheju. After the collapse of Guangheju, Master Mou brought this dish to Tongheju again. "Three non-sticky" is beautiful in color, pure in quality and fragrant in taste. It is a wonderful product. When many international friends come to Beijing, they all come here in succession, and they must taste this dish every time. They say, "Three non-sticky, it is the best delicious food in the world!" "

4, this dish Yan Huang moist, soft and thick fluid, like a cake is not a cake, like porridge is not porridge, soft and moist, sweet taste.

Practice 3

[Main materials and auxiliary materials]

Egg 12, flower sugar15g, sugar 200g, hawthorn cake diced100g, cooked lard150g and wet starch 40g.

[Cooking method]

1, the eggs are cracked, and 12 egg yolks and 4 egg whites are used to stir in a bowl.

2. Add 400 grams of water to the pot, add white sugar, boil it with water, skim it, cool it, filter out impurities, and mix it with sweet-scented osmanthus sugar and wet starch in the egg paste.

3. Put cooked lard125g into the wok. When the medium fire is 30% hot, pour the paste in one after another. Stir-fry with low fire, stirring constantly, and gradually add 25 grams of cooked lard until the eggs don't stick to the spoon, take out the pot and plate. It can be sprinkled with diced mountain-planted cakes into the word "longevity" or "happiness".

[Process Key]

1, you must choose good starch (that is, mung bean starch) to make "three non-sticky".

2. Stir-fry the paste and stir in the same direction, so that the egg yolk, oil and raw flour are fully emulsified until the color is light yellow, and the spoon is taken out when it does not stick to the pan.

[Flavor characteristics]

1, "three non-sticky", also known as "osmanthus egg", is a traditional famous dish in Anyang City, northern Henan Province, with a long history and spread both inside and outside the province.

2. According to legend, there was a county magistrate in Xiangzhou (now Anyang), whose father liked peanuts and eggs, but his teeth fell off.

It's hard to taste it. The county magistrate ordered the chef to make peanut paste and cakes for the elderly every day, which was boring for a long time. The chef will try his best to constantly change his methods. Once, a plate of fried egg yolk with good color, fragrance and taste was made by adding water and sugar to the egg yolk, which was greatly appreciated by the old people after eating it. Later, at a birthday party, in order to serve at the same time, it was made in a cauldron. Due to inaccurate feeding and too thin frying, the chef used his quick wits to hook in starch, while stirring and frying hard, while constantly adding oil. As a result, it is more oily and shiny, sweet and delicious than before. Besides, it doesn't stick to pots and spoons when cooking, plates when dressing, and spoons when eating, which makes the guests exclaim. Named "three non-sticky" one by one, it became popular in the local area. Emperor Qianlong of Qing Dynasty went down to the south of the Yangtze River and lived in Panganyang. When local officials offered meals to Qianlong, there was a "three non-stickies". After eating, I was so happy that I ordered my entourage to ask about the production method and bring it back to Beijing. Since then, the dish has been widely circulated in courts, government offices, shops and even families.

Finished product characteristics

Golden color, tender and sweet eggs, delicious and nutritious, especially suitable for the elderly and young children.

Soft sesame oil is moist, sweet and not greasy, and has the effects of improving intelligence and appetizing. This dish is golden in color and sweet in taste. It does not stick to pots and spoons when frying, plates and chopsticks when serving, and teeth when eating, hence the name "three non-sticks".

Tasting points

For the quality of "three non-stick", you should remember that there are "four noes" and "three looks", and pay attention to "smoothness".

Four noes: not tight, not sticky, not oily, not watery.

Three look: one look at color, two look at shape and three look at taste.

Color: golden with bright color, even fire color, no health and no anger.

Shape: Full appearance with tension, no caking and no bumps. Scoop it with a spoon, and it won't flow or spread.

Taste: The taste is fragrant and sweet, oily but not greasy, and the taste is smooth and tender, slightly biting. After eating, it is a good craft to leave only an empty plate and a mouthful of sweetness.

Healthy reminder

Eggs are rich in nutrition. Besides protein and fat, they also contain a lot of calcium, phosphorus, iron and vitamin A, which is very suitable for growing children and the infirm after illness. Egg yolk also contains a lot of lecithin, which has certain effect on softening blood vessels. However, the cholesterol content of egg yolk is high, so patients with cardiovascular and cerebrovascular diseases should eat carefully.

Consumption tactics

There are not many chefs in Beijing who can do "three non-stick". This dish is so difficult that ordinary restaurants can't cook it well. The quality of "Tongheju" is guaranteed, although the price is more expensive, it is worth a taste. There is also "three non-sticky" in Anyang, Henan, which is similar to this dish.

Similar to the "three non-sticky", there is also a "fried yellow dish", which is also a famous dish. The ingredients and techniques are similar to those of the "three non-sticky", and it is salty and delicious. Four egg yolks and one egg white, add chicken soup, seasoning and water starch, stir-fry in the pan, and take out a spoon on 108, and sprinkle some ham on it. After the dish is cooked, it is slightly thin and looks like a noodle sauce. It is golden in color, salty and fresh in taste, smooth and tender in taste, and it is also a famous product in Beijing cuisine.

allusion

It is said that there is an interesting story about the origin of the dish "Three Sticks".

During the Qianlong period of the Qing Dynasty, there was a county magistrate in Anyang. His father liked to eat peanuts and eggs, but he was old and toothless.

Not good, the county magistrate asked the chef to steam egg custard for his father every day. After a long time, the magistrate's father got tired of eating and his appetite became worse and worse. The county magistrate asked the chef to change the way the food was cooked. The cook racked his brains and changed the practice of eggs in many ways, but the father of the county magistrate still didn't want to eat them. One day, a chef came up with a new method. He smashed the egg yolk with water, then added sugar, and then poured it into the pot to stir-fry a dish with good color and fragrance, which was temporarily named osmanthus egg. After the magistrate's father tasted it, he repeatedly praised the dish for its delicious taste. Since then, this dish has become the main dish of the county magistrate's family, and the family can never get tired of eating it.

In autumn, the county magistrate's father celebrated his seventieth birthday, and the guests were crowded. The county magistrate held a big banquet to celebrate his father's birthday. Of course, there is still a dish of osmanthus eggs at the banquet. Usually when cooking this dish, the chef always cooks in a small pot, frying one dish at a time. On the birthday celebration day, there were many guests eating, and the cooking in a small pot was too slow, so the chef used a big pot to fry. However, because it is the first time to cook osmanthus eggs in a cauldron, the chef has no idea how much raw materials to put. After the osmanthus egg was fried, he found that the yolk was too thin, so he quickly added starch to it and added oil to it while frying. As a result, the fried osmanthus eggs are yellow and moist in color, glittering and translucent, and full of fragrance. After tasting them, everyone praised this dish as delicious, sweet and refreshing, and it is really a rare dish. As a result, osmanthus eggs soon became famous in Anyang and became popular.

Soon, Emperor Qianlong visited the south of the Yangtze River and passed by Anyang, offering to taste the snacks of Anyang. Anyang county magistrate asked the chef to carefully fry a plate of osmanthus eggs and dedicate them to Ganlong for tasting. After eating this dish, Qianlong was very happy. When he saw that this dish didn't stick to plates, chopsticks or teeth, he immediately issued an imperial edict and named osmanthus eggs "three non-sticky". And let the county magistrate give the cooking method of this dish to the imperial kitchen in the palace for himself, the harem concubines and the royal family to taste at any time. As a result, this dish entered the Forbidden City in Beijing from the ancient city of Anyang and became an imperial dish. It is said that later, an old chef in the imperial kitchen retired from his old age and returned to his hometown. When he left the imperial kitchen, he took the method of making "three non-sticky" out of the Forbidden City, making this delicious dish from the people return to the people and enter the homes of ordinary people.

In recent years, the "Fried Three Non-Sticks" has been continuously improved by chefs, and a glittering and bright red rabbit carved with Beijing cake has been placed around the golden moon-like "Fried Three Non-Sticks", adding magical color to this dish, making it even more rich and elegant. This dish is characterized by soft sesame oil, sweet but not greasy; It has the effects of improving intelligence and appetizing. "Three non-sticky" golden, Beijing cake bright red, red and yellow set each other off, bright and gratifying. "Stir-fried three non-sticky" is a flower in Anyang cooking garden and a leader in Henan cuisine.

At present, the best dish of "three non-sticky" is probably Tongheju Hotel in Beijing. Their "three non-sticky" dishes are pure, sweet and pleasant. It is also said that the Japanese emperor once sent someone to Beijing Tongheju to buy "three non-sticky", and then flew back to Tokyo to taste it for him, and he ate it with relish. It seems that the temptation of food is sometimes very great, and food often makes people think about it day and night. The kind of caring feelings can be comparable to the lovesickness of lovers in love.