Hello everyone, I'm Atong. Today, Atong introduces you to a delicacy, that is, the traditional specialty snack of Anyang City, Henan Province, "three non-sticks".
The original name of "three non-sticks" is osmanthus egg. During the Qing Dynasty, when the Qianlong Emperor went down to Jiangnan, he tasted osmanthus eggs, praised them, and gave them the name "Three Non-Sticks".
"Three non-sticks" has the characteristics of not sticking chopsticks, not sticking plates, and not staining teeth. It is made of egg yolk, sugar, lard, mung bean powder, water, sesame oil, etc.
Add water to the mung bean flour and stir well. Then pour it into the egg yolks and stir well. Add lard to the pan and let it melt. Pour the mixture of egg yolks and mung bean powder into the pan. Then keep stir-frying, and when stir-frying, you need to keep adding lard until it solidifies into a solid. In this way, the "three non-sticks" were made.
The resulting "three non-sticks" are full of aroma and golden color. After tasting it, it only feels delicious and sweet.
Dear readers, today's food sharing is here, and we will see you in the next issue.