Three non stick(san bu zhan )

3. Non stick method:

Raw materials for making three non stick products:

Egg yolk 5, sugar 125 grams, wet starch 30 grams, lard amount.

3. Non stick manufacturing steps:

Add 35 grams of egg yolk, sugar, wet starch and water, mix well with chopsticks, and then add 125 grams of water. Put the pot on a high heat, heat up, add lard, slide the pot, pour out the remaining oil, then pour in the egg yolk, stir fry for two minutes, then pour 25g lard into the pot 3-4 times, stir fry until golden yellow and no oil mark, then put it out of the pot.

Three non stick characteristics

This dish is golden in color and sweet in taste. It doesn't stick to pots, spoons, dishes and chopsticks when it's fried. It doesn't stick to teeth when it's eaten, so it's called "three don't stick.".

Three non stick

Sannon sticky, also known as osmanthus egg, is one of the traditional famous dishes of Henan cuisine.

Three non stick is made of egg, starch, sugar and water. It's not only golden in color and sweet in taste, but also amazing that it doesn't stick to dishes, chopsticks and teeth. That's why it's called "three don't stick.".

It is golden in color, tender and sweet in sand, delicious and nutritious, especially suitable for the elderly and children.

History and culture

It is said that the origin of the name "San Bu stick" is that when Qianlong went down to the south of the Yangtze River, he tasted sweet scented osmanthus eggs and was full of praise, so he named it "San Bu stick". Later, it was not until the end of the Qing Dynasty that the practice of this snack flowed from the deep palace to the people.

There is also an interesting story about the origin of the dish.

During the reign of Emperor Qianlong of the Qing Dynasty, there was a magistrate in Anyang. His father liked peanuts and eggs, but when he was old and had bad teeth, the magistrate asked the chef to steam egg soup for his father every day. As time went on, the magistrate's father was tired of eating, and his appetite became worse and worse. The county magistrate asked the chef to change the way of cooking. The cook racked his brains and changed the way of eggs, but the magistrate's father still didn't want to eat them. One day, a cook came up with a new method. He smashed the egg yolk with water, then put in the sugar, and then put it into the pot to stir fry a dish with good color, flavor and flavor. He temporarily named it osmanthus egg. After tasting it, the county magistrate's father praised it as delicious. Since then, this dish has become the main dish of the county magistrate's family, and the whole family never tire of eating it.

In autumn, the county magistrate's father celebrated his 70th birthday with a large banquet. Of course, osmanthus eggs are still indispensable at the banquet. Usually, when cooking this dish, the chef always cooks in a small pot, frying one dish at a time. To celebrate the birthday of this day, many guests eat, small pot cooking is too slow, the chef changed to big pot cooking. However, because it's the first time to make sweet scented osmanthus eggs in a large pot, the chef has no idea how much raw materials to put. After the sweet scented osmanthus eggs were fried, he found that the yolk was too thin, so he quickly added the powder to it, adding oil while frying. As a result, the fried sweet scented osmanthus egg is yellow, crystal clear and fragrant. After tasting it, everyone praised it as delicious, sweet and refreshing. As a result, osmanthus eggs soon became famous and popular in Anyang.

Soon after, Emperor Qianlong went to the south of the Yangtze River to inspect the people's situation. He passed by Anyang and proposed to taste Anyang's snacks. Anyang County Magistrate asked the chef to cook a plate of sweet scented osmanthus eggs for Qianlong. After eating this dish, Qianlong was very happy. Seeing that it didn't stick to plates, chopsticks and teeth, he immediately issued an imperial edict to name the sweet scented osmanthus egg "San Bu stick". He asked the county magistrate to give the method of making this dish to the imperial dining room in the Imperial Palace, so that he and his concubines and relatives could taste it at any time. As a result, this dish entered the Forbidden City of Beijing from the ancient city of Anyang and became a royal dish. It is said that later an old chef of the imperial dining room returned home. When he left the imperial dining room, he took the "three non stick" method out of the Forbidden City, making this delicious food from the folk return to the folk and enter the ordinary people's home.

In recent years, with the continuous improvement of chefs, the "fried three non stick" dish is surrounded by bright red rabbits carved with Jinggao, which adds magical color to the dish and makes it more rich and elegant. The characteristics of this dish are soft, fragrant, greasy, sweet and not greasy; it has the effect of promoting intelligence and appetizing. "Three non sticky" golden, Beijing cake bright red, red and yellow, bright and gratifying. "Fried three non stick" is a fresh flower in Anyang cooking garden, and is also the best in Henan cuisine.

The best dish of "three non stick" is probably the tongheju hotel in Beijing. The "three non stick" they cooked is pure and sweet. Others say that the emperor of Japan once sent people to Beijing to buy "San Bu Jie" in tongheju, and then flew back to Tokyo to taste it for him, and ate it with relish. It seems that the allure of food is sometimes very huge, and food often makes people think about it day and night. The feeling of care can be comparable to the love of lovers.

Flavor characteristics

1. "Three non stick" means non stick teeth, non stick plate and non stick spoon.

2. Egg yolk, the main ingredient of "three non stick", is rich in nutrition. Egg yolk is sweet and flat, non-toxic, and has the functions of dispelling heat, warming stomach, calming and anti-inflammatory. "Compendium of Materia Medica" said: "chicken yellow blood Yin, detoxification, dysentery treatment is very effective."

3. "Three non sticky" is now a famous snack in Anyang, Henan Province.

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 surnamed Mou in Guanghe residence met a chef in the imperial dining room of the Qing Dynasty. He learned how to make this dish and improved it a little, becoming a famous dish in Guanghe residence. After the collapse of guangheju, Master Mou brought the dish to tongheju. "Three non stick" has the beauty of color, purity of quality and fragrance of taste. It's wonderful. Many international friends come to Beijing with admiration. They always taste this dish. They say: "three non sticky is the best delicacy in the world!"

4. This dish is yellow and moist, soft and thick fluid, like cake but not cake, like porridge but not porridge, soft and moist, with sweet taste.

nutritive value

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

Cooking technology

Practice 1

Ingredients

Egg yolk 150g, sugar 100g, lard 150g, Mung Bean Powder 50g, sesame oil a little, water 200g.

step

1. Put the egg yolk into a bowl, add sugar, and then soak the mung bean powder with water to make powder juice. Pour it into the egg yolk bowl and stir well.

2. Wash the frying pan and put it on the fire. Pour in the lard (100g). When it's 40% hot, pour in the egg yolk starch slurry. Stir with a spoon while frying. Pour in the lard to prevent sticking. So keep frying for ten minutes, depending on the egg yolk starch from thin to thick, lard and egg yolk into one, pour in sesame oil (at this time is not sticky pot, not sticky spoon), out of the pot into the plate.

Practice 2

Ingredients

12 egg yolks, 250 grams of sugar, 150 grams of dry starch, 100 grams of cooked lard.

step

1. Put the egg yolk into a large bowl, add dry starch, sugar and 600 grams of warm water, beat well with chopsticks, and make a small basket.

2. Put the frying pan on medium heat, add 40 grams of cooked lard to heat, pour in the egg yolk liquid, stir quickly. When the egg yolk is mushy, slowly add 60 grams of cooked lard into the pot and stir with a hand spoon. Stir fry for more than 10 minutes until the yolk paste becomes soft and strong, the color is yellow and bright, and does not stick to the frying pan.

Key to cooking

1. Use fresh eggs, not a little white. Mung bean starch white, strong, suitable for this dish.

2. Switch in the same direction, otherwise the protein molecules will be disordered and the dish will not be easy to succeed.

3. This dish requires a good command of the fire, to do the fire boil to paste, small fire stir fry, both hands, one hand stir fry, one hand drizzle oil, a moment not idle, at least stir fry four or five hundred times. The color changes from light yellow to light yellow to earthy yellow. Egg yolk, lard and starch are dissolved into one. Generally, frying for 8 to 9 minutes is considered successful.

4. This dish is easy to stick to the pot. You should wipe the egg liquid sticking to the edge of the pot with a kitchen brush at any time. You can also boil it until it is mushy and fry it in another pot.

Practice 3

Ingredients

12 eggs, 15g flower sugar, 200g white sugar, 100g hawthorn cake, 150g cooked lard, 40g wet starch

step

1. Knock open the eggs, mix 12 yolks and 4 whites in a bowl.

2. Add to the pot

Chinese PinYin : San Bu Zhan