Three non-stick, the original method is so simple, 30 minutes out of the pot, after want to eat do not have to go to the restaurant.
"Three non-stick" is also known as osmanthus egg, which is one of the traditional famous dishes of Yu cuisine. The traditional "three non-sticks" are made by stirring egg yolk, starch, sugar and water and stir-frying. Its color is golden and attractive, the taste is sweet, and more importantly, it does not stick to the plate, non-stick chopsticks, and non-stick teeth after the pot, so it is called "three non-stick".
There is also an allusion to the origin of the name "three non-stick", according to legend, when Qianlong went down to Jiangnan in the Qing Dynasty, he tasted the local osmanthus egg, and after eating it, he was full of praise, because this osmanthus egg does not stick to the plate, non-stick chopsticks, and non-stick teeth, so it was given the name "three non-stick", so Qianlong brought the "three non-stick" back to the palace. Later, until the end of the Qing Dynasty, the practice of this snack flowed from the deep palace into the folk, and there is now "three non-stick".
A fan sent me a private message and asked me to do "three non-stick", in fact, "three non-stick" I have always wanted to do. This is not recent eggs are cheaper, I just held the mentality of trying to make this traditional dish, did not expect the effect to be very good, I actually made a success, the taste is not bad, sweet and smooth, sweet and not greasy, now share the method with everyone.
raw material
5 eggs, 50 g tapioca starch
seasoning
50 g of white sugar, edible oil to taste.
method
Step 1: Beat five eggs into a bowl, separate the yolks, separate the egg whites and I usually scoop out the yolks with a spoon.
Step 2: Put the five egg yolks into a bowl, pour in 50 grams of sugar, and then stir it well with chopsticks to set aside.
Step 3: Pour 50 grams of tapioca starch into a bowl, pour 150 grams of water, and then stir with chopsticks until it is particle-free.
Step 4: Then pour the starch water into the yolk liquid and stir it with an egg beater until the sugar is melted.
Step 5: Heat the pot and pour in 10 grams of cooking oil, then pour in the yolk starch water, boil on medium heat, and stir the spatula constantly.
Step 6: The shovel should be shoveled to the bottom of the pot and stirred constantly to prevent the paste, so that it slowly thickened.
Step 7: Continue stir-frying until a lump of yellow paste is added, scraping all the paste next to it together.
Step 8: Add a tablespoon of cooking oil to stir-fry this thick paste, then continue to stir-fry over low heat and pound, stir-fry while pounding to beat its toughness.
Step 9: Stir-fry for 20 minutes, then pour a spoonful of cooking oil to continue stir-frying, during which you should add 2 to 3 times of oil.
Step 10: It has been stir-frying and pounding for 25 minutes, and now the surface is quite smooth.
Step 11: Fry it until the surface is oily, clip it with chopsticks, non-stick chopsticks will indicate success, out of the pot and plate.
Chinese traditional food "three non-stick" is done, and non-stick chopsticks, non-stick plates, non-stick teeth, sweet and smooth, sweet and tender, sweet and not greasy, there is a flavor, this dish is more laborious, I fried for 30 minutes, but the taste is quite good, like friends can try Ha!
Yu Mingxuan said: To do "three non-stick" only need to be made with egg yolk, no tapioca starch can also be replaced with other starch.
2 In the process of stir-frying, I have to use a shovel to stir and pound, during which I have to add 2 to 3 times of oil, I probably fried for about 30 minutes.
3How to judge whether the three non-sticks have been successful? Look at the surface of the oil, use chopsticks to clip, non-stick chopsticks can already be.
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