Mention of the "three non-sticks" of old Beijing makes people salivate, and sometimes the allure of food is very huge, it often makes people think day and night, and there is a kind of worrying feeling. It is rumored that the Emperor of Japan once sent someone to Beijing Tongheju to buy the "Three Non-Sticks", and then flew back to Tokyo to give him a taste, and ate it with relish.
"Three non-stick" is rumored to have an allusion, during the Qianlong period, he went down to Jiangnan, tasted the osmanthus egg, and praised it, so he gave the name "three non-stick". Later, until the end of the Qing Dynasty, this snack method was flowed into the folk from the palace.
<h1>The characteristics of "three non-sticks"</h1>
"Three non-stick" is the special snack of old Beijing, it is characterized by the golden color of the dish, the taste is sweet, the stir-frying should be non-stick pan, spoon, non-stick saucer, chopsticks, non-stick teeth when eating, so it is called "three non-stick". It tastes soft and fragrant, rich and sweet, beneficial to the intellect and appetizing function, especially suitable for the elderly and young children.
<h1>How to make "three non-sticks"</h1>
In fact, the "three do not stick" material is relatively simple, the main material is egg yolk, mung bean starch, water and sugar, the materials are mixed and stirred evenly under the pan to fry, in the frying process drizzled with salad oil, play a smooth role. The most important thing to make "three non-sticks" is to have patience, keep stirring over the fire, stir vigorously in one direction, the heat requires a good grasp, to achieve a high heat to a paste, medium and small heat to push the stir-frying method. During the production process, the edge of the pot should be cleaned in time, and it should not be touched on the edge of the pot.
<h1>Today, in the case of the same traditional craftsmanship and production method, we will add mango sauce to the ingredients to make "mango flavor three non-stick". </h1>
<h1>Hands-on</h1>
<h1>1. Materials</h1>
6 egg yolks, 300 grams of water, 80 grams of sugar, 150 grams of mung bean starch, 20 grams of condensed milk, 50 grams of mango sauce.
<h1>Second, the production process</h1>
1, in 300 grams of water add 80 grams of sugar, 20 grams of condensed milk stir well.
2: Then add 150g of wet mung bean powder in the sugar water and stir until even.
3: Pour 6 egg yolks into the starch paste and stir well, then add 50 grams of mango sauce to continue stirring and then sift and set aside. (Sifted to remove impurities from the paste egg yolk and mango sauce for a more delicate taste)
<h1>Third, the stir-frying process</h1>
1, heat the pot on high heat, pour in the mango paste, stir quickly, then turn off the low heat, stir in one direction continuously, be patient, don't worry. Halfway through, pour a little salad oil on the side of the pan to prevent stickiness.
2, after the mango paste slowly solidifies, continue to stir in one direction with a spoon from the fire, so that the maturity of the paste is consistent, and there can be no knots inside.
3, put the pot back on the fire, continue to fry the mango paste into a ball, see the paste is a little sticky pan on the side of the pot drizzled with a little salad oil, so that the egg yolk, starch, oil fully integrated into one (the side of the pot must be clean, otherwise the degree of gelatinization is inconsistent, affecting the taste)
4: Use a spoon to stir constantly. Sauté for about 10 minutes until the yolk paste is soft and strong, the color is yellow and bright, and it is not sticky to the wok.
5, at this time, our mango flavored three non-stick is made, plated and eaten.
<h1>Fourth, technical summary</h1>
1. Mung bean starch must be selected to make "three non-stick". Other starches are made with no good taste and color than mung bean starch.
2. Stir in one direction so that the egg yolk and corn starch are fully emulsified and mature consistently, otherwise it will become a pimple. Wait until the color is tender and yellow, and it is not sticky to the pan. Patience must be patient in making this dish, and patience is also the key to making this dish.
3, three do not stick to the pan is particularly easy to stick, to wipe clean the mango paste stuck to the side of the pot at any time, you can also boil it into a particularly viscous state to change the pot, and then pour a little salad oil on the side of the pot, the pot will be smoother, does not affect the problem of "three no stick" dipping pot behind us.
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