The highest level of a chef is to make the most moving meals with the simplest ingredients, which is fully reflected in the three non-sticks.
Sanbu stick is a local specialty dish originating from Anyang, Henan, and for various reasons, it now belongs to the Lu cuisine family. The finished dishes are golden in color, round in shape and sweet in taste, and are the only Henan dessert that has been selected for the full table of The Manchu Han Dynasty! Because its dishes do not stick to the dishes, do not stick to the chopsticks, do not stick the lips and teeth, so it is named three do not stick.
Even the local Henan people have not heard of it, let alone eaten it, and the main reasons are as follows:
In terms of catering enterprises:
Because the raw materials are too ordinary, it is difficult to sell at a price in general restaurants;
Coupled with the time-consuming and time-consuming production process of the three non-sticks, the control of the chef's heat is extremely demanding, and such a time-consuming and time-consuming meal is gradually abandoned by the catering enterprise.
On the diners side:
The labor-intensive and time-consuming production process of the three non-sticks conflicts with today's fast-paced life, and many diners rush to serve the food before the bench is warm after entering the store to order food
At the same time, the three non-stick materials are high in oil and sugar, which conflicts with today's concept of healthy eating.
Because of this, this imperial court meal that had once made QianlongYe crazy praise fell, and its production method was once on the verge of being lost, and it was listed as a national intangible cultural heritage.
Inheriting the classics, everyone is responsible! Let's follow the path of learning to cook together to understand the detailed production steps and cooking techniques of the three non-sticks!
Preparation of ingredients
6 egg yolks, 60g mung bean starch, 70g white sugar, lard to taste (ordinary cooking oil is also available) 150g of water
Finger gap method: the left hand is flat palm up, the four fingers are separated, and the spacing of the separation is smaller than the diameter of the egg yolk. Beat the egg with your right hand, beat the egg into the finger of your left hand, gently shake the palm of your hand egg whites and leave it in the bowl under your hand, and the yolk will remain in your hand.
Mineral water bottle method: Beat the egg into the bowl, flatten the mineral water bottle, then align the bottle mouth with the yolk and touch the yolk, release the hand holding the water bottle to separate the yolk.
Special note: Regardless of the method used to separate the egg whites, try not to mix the egg whites in the yolks.
Step 1: Add white sugar to the egg yolk and stir well;
Use the granularity of white sugar to spread the egg yolks well. Because the amount of sugar is relatively large, it is difficult for a simple egg yolk to completely dissolve the sugar, so it only needs to be stirred evenly.
Step 2: Add a small amount of water to the mung bean starch and adjust the mung bean starch into water starch;
The reason for using mung bean starch is because the stickiness of mung bean starch is relatively large, adding a small amount of starch will gelatinize very well, and too much starch is bound to affect the taste (analogy: good ham sausage and secondary ham sausage). In addition, the color of mung bean starch is white and delicate after gelatinization, which can fully display the yellow color of the egg yolk and make the dishes more yellow and attractive.
Step 3: Mix the egg yolk in the first step and the water starch in the second step together, add an appropriate amount of water, and stir until the sugar is completely dissolved;
The amount of water is related to the speed at which the egg yolk paste becomes viscous during late frying. The amount of water does not need to be too precise, and it is recommended that the novice is around 150g. The water added more boiling time is longer, the egg yolk paste will slowly become viscous, the control ability requirements of the fire will be appropriately reduced; on the contrary, the water is added less, and the pot will soon gelatinize and become viscous, and the requirements for fire control are relatively high, and it is easy to fail.
Step 4: Filter the mixture with a fine filter;
The purpose of filtration is to filter out the egg tendons in the egg, and whether the liquid surface is foamed or not has no effect.
1) Brush the wok thoroughly, put on the heat, and fully lubricate the wok more than twice, novices are highly recommended to use a non-stick pan;
After the wok is used for a long time, there will be a carbonization layer on the side of the pot, and the wok brushing is not clean, there is a high probability that there will be carbonized black particles mixed into it when boiling the egg yolk liquid, and the rounded golden three non-stick surface will appear with small black stars, which will seriously affect the quality of the meal.
Three non-stick pot is not a real non-stick pot, but with stir-frying, adding cooking oil, from the dipping pot to the non-stick pot. If the pot is not lubricated, it will overturn.
2) Heat the pot, add a small amount of cooking oil and adjust the heat to the minimum, stirring non-stop;
The main purpose of the early heating is to slowly evaporate the water, so that the egg yolk paste slowly gelatinizes and becomes viscous, the fire is too hot and unevenly touches the egg yolk paste at the bottom of the pot due to the high temperature will quickly gelatinize and become viscous, so that there will be a paste above or thin water below has become a viscous paste, and a little carelessness will fail to paste the pot. It is strongly recommended that novices boil over low heat, so that the overall change process slowly becomes viscous from thin, and old drivers are free to do as they please.
3) When the egg yolk paste becomes very viscous and begins to feel slowly dipping into the pot, pour a little cooking oil along the edge of the pot;
Oil needs to be added a small amount of times, stir-fry while adding, adding too much cooking oil at one time will directly cause the original lump of egg yolk paste to be torn apart, directly leading to the failure of frying.
4) Stir-fry until the basic non-stick pan only sticks to the spoon, you can boil water and beat;
Basically away from the pot need to clean the edge of the pot, the tip of the frying pan is relatively easy to operate, especially the frying pan, the edge is not easy to clean, you can use kitchen paper to wipe clean. If there is residue left on the edge, it will burn and turn black after a long time of heating, and the resulting meal will have black defects, which will seriously affect the quality of the meal.
When pounding, it should be carried out towards the far end of the pot to avoid scalding caused by oil splashing during pounding.
Whenever pounding until the bottom of the pan becomes astringent, a small amount of cooking oil should be poured in.
5) Beat until oily and smooth, not sticking to the spoon can be out of the pan.
When the pot is about to come out, make a circle to put the pot, let it naturally form a circle, slide into the plate, and the surface can be appropriately decorated with hawthorn cake for color matching.
The requirements of the finished dish: not tight, not scattered, not watery, not oil is the real success.
In my opinion, there is nothing mysterious about the three non-sticks, to put it bluntly, it is a lump of starch paste, the taste is originally very sticky, after repeated pounding, add cooking oil at the right time, so that the starch paste and the oil are fully integrated together, and finally become round, smooth and non-sticky. In order to make its taste more layered and the color look better, so add egg yolks and white sugar, and that's it!
Tips:
1) Eggs are best in chai eggs, the color of chai eggs is more yellow, and the color of the dishes is better;
2) When the novice stir-frys, add more water in an appropriate amount, although it prolongs the process of stir-frying, but the stir-frying rhythm is easier to control and easier to succeed;
3) Frying process: from thin water - viscous - dipping pot - not sticking - round and smooth, the process of dipping the pot is a necessary process, no need to panic, pour oil to continue to stir-fry! Some peer masters will also choose to directly change a pot at this time to continue frying;
4) The frying process should be small in the whole process, timely away from the fire, the temperature is too high, too much water evaporation will be sand scattered; the temperature is too low will gradually become tighter and harder. There is no cure here, so practice more!
5) The amount of starch is as precise as possible, an egg yolk 10g, too much starch will make it too tight after setting, easy to disperse and crack.
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