Pingyin name eats rose pear balls

Pear balls are one of the traditional Han chinese foods in Pingyin County, Shandong Province, and the Pingyin pear balls are authentic and have the purest taste. Pear pills originated in the Qianlong period of the Qing Dynasty and have a history of more than 200 years. Pear balls are made of local large green pear as the main raw material, made of sugar filling made of rose soul flowers produced in Pingyin as an accessory, and refined with green and red silk, walnut kernels, sesame seeds and white sugar. The taste is pure, sweet and delicious, and it is highly praised by eaters. The prepared pear balls have a chestnut-like appearance, golden yellow color, crispy skin, soft and tender inside, rich pear flavor, and a strong rose soul fragrance.

Pear balls have won the best prize in the Jinan Lu Cuisine Innovation Grand Prix, and when Qian Weichang, vice chairman of the National Committee of the Chinese People's Political Consultative Conference, went to Pingyin to inspect the work, after tasting the pear balls, he wrote the praise of "rose pear balls, the first place in the world".

Pear balls are rich in nutrition, containing a variety of amino acids and vitamins needed by the human body, etc. Pear balls are made, all of which are made of ancestral secrets, and the soup is infiltrated by more than 20 kinds of Traditional Chinese medicines during the production process. Therefore, regular consumption has the effect of lifting the qi and benefiting the spirit, eating under the wide stomach, plus the ingredients made of pears, and also has the effect of suppressing cough and dissolving phlegm, clearing the lungs and relieving fever.

In recent years, during the Pingyin Rose Festival, guests at home and abroad, in addition to watching roses and negotiating trade, must taste the unique flavor of pear balls and feast on their mouths. The unique flavor of Chuanmi brand "Pear Balls" has made an important contribution to the prosperity of the local economy.

Production materials

1000 grams of pears (make 10 pear balls), 80 grams of sugar, 15 grams of walnut kernels, 10 grams of orange cakes, 15 grams of rose paste and cooked flour, 10 grams of green and red silk, 50 grams of mung bean starch, 5 grams of sesame oil, 50 grams of pork plate oil, 1000 grams of peanut oil (about 75 grams).

characteristic

The color is golden, the skin is crispy, the inside is soft and tender, the pear flavor is strong, and there is a slight rose fragrance.

Preparation method

1. Wash and peel the pear, first cut into 0.2 cm thick slices, then cut into 3 cm long filaments, put them in a basin and mix well with cooked flour.

2. Peel the pork plate oil, use a knife to press into a plate of oil paste, then chop the orange cake and walnut kernels into fine minces, add rose sauce, green and red silk, sugar and sesame oil and mix well into the filling, knead into 10 balls with a diameter of about 2 cm.

3. Divide the mixed pear shreds into 10 parts, wrap the ball filling with pear shreds, form balls with a diameter of about 4 cm, and then roll over a layer of dried mung bean starch.

4. Pour peanut oil into the wok, use medium heat to 60% or 70% heat, put the pills into the oil one by one, fry through and then fish out the control oil, put it into the plate, and arrange it into a tower shape.

Production essentials

1. Choose pears with less moisture, crisp and tender without residue;

2. The filling added should be appropriate, and the flavor should be based on the fragrance of the pear, especially the amount of rose sauce added should be just right.