Airball was originally a special snack in Anyang, Henan Province, but it was promoted when it entered Beijing. At first, it became a kind of healthy food that Ganlong liked, but now it is a non-legacy culture. Haha, let's talk about airball today! Airball, also known as osmanthus eggs, was circulated as a health food developed by Anyang County in Qing Dynasty to improve dad's appetite. It was accidentally tasted by Qianlong and later became a famous delicacy in Imperial Restaurant. During the period of the Republic of China, Yuan Xiangfu, the inheritor of the imperial dining hall of the Qing Dynasty who went to Tongheju, became famous in Beijing by virtue of his airball, which did not stick to plates, spoons and teeth, and established Tongheju's position as the first of the eight places in the Jianghu.

The reason why this kind of dish is made in this way is that a chef named Na in Guangheju met a famous chef in Qing Dynasty, learned the skill of making "three non-sticky", improved it a little, and cooked it for consumers in Guangheju. This dish is very popular because of its delicious color and delicate taste. It was once famous in our city and became a traditional dish in this store. After "Guangheju" went bankrupt, the chef named Mou came to "Wenheju" again, so it became a traditional dish of "Tongheju".

"Three-non-stick" is a wonderful product because of its beautiful color, pure quality and fragrant taste. Many good international friends come to Beijing to taste it one after another. They said, "The three non-sticky food is the best delicious food in the world! "Japan, the Japanese emperor also sent people to Beijing" Tongheju "to buy" three non-sticky "and flew to Tokyo for dinner. Raw materials: egg yolk150g, white sugar100g, mung bean powder 50g, pig suet150g and little sesame oil. Production method: Beat egg yolk evenly, add sugar, mung bean powder and 200g cold water and mix well. Second, the wok is angry, add100g pork suet oil, heat it to 50%, pour the adjusted egg white powder into the body, stir-fry and mix with iron bars, and continue to feed a little oil to avoid sticking to the wok, and continue to mix for more than ten minutes until the egg yolk and animal oil are integrated, and then take off the wok and set the plate.

Characteristics: golden yellow, raw eggs are tender, delicious, sweet and not greasy. Important: ① Be sure to mix raw eggs, white sugar and mung bean powder after discharging water. (2) in the case of people frying in a wok, the wok must be continuously rotated with slow fire, and mixed with iron evenly, so it is not necessary to stick to the wok for frying. In fact, the basic principle of this kind of cooking is very similar to the molecular structure foods that prevailed in the past. All of them use high-frequency fluctuation (stir-frying) to change the characteristics of food (egg yolk and mung bean powder are blended after stir-frying), resulting in a new taste of smoothness, tenderness, fragrance and sweetness. It's not just a mechanical arm that everyone needs. You can't cook this dish without real efforts.