Hollow glass balls belong to Lu cuisine. It is indispensable in the folk celebration banquets of Yanggu. The method is simple, but it is very challenging, and the chef's skills are often evaluated by this dish.
Hollow glass balls
Hollow glass pills without any foaming agent, made of starch gelatinization principle, the balls are fried into a golden brown, put into the boiled sugar liquid upside down evenly, cooled and put into the plate, like pearls falling on the jade plate, exquisite and transparent, golden glitter.
Ingredients for making glass balls: high-quality flour, eggs, sugar, sesame seeds, cooking oil, etc.
Sift flour
Sift the prepared high-quality flour and set aside.
Hot noodles
Blanch the sifted flour in boiling water, add the egg yolks and stir well, let the noodles sit for 10 minutes and set aside.
Meatball
Squeeze the waking hot noodles into large chestnut-shaped balls.
Croquettes
Pour oil into the pan, when the oil temperature is about 100 degrees, squeeze the flour into balls and fry them in the pan, fry until they float up, and drain the oil. The oil in the pan heats up again to 80%, and the balls are fried in the pan again, this time spitting out the dough inside and turning hollow. After fishing out the balls, control the oil and pull off the spit out dough to become hollow.
Boil the sugar juice
In the pot, the right amount of water and sugar, simmer the sugar over medium heat, and stir constantly. Until the small yellow bubbles are plucked, turn off the heat and quickly add the balls, stir well, so that each ball is dipped in sugar juice. Sprinkle sesame seeds in a basin, gently cool and put into a dish so that the hollow glass balls are ready.
Glass balls
The color is golden, delicate and clear, crispy and sweet.
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