Yanggu famous food: hollow glass balls

Hollow glass balls are a delicious and nutritious Lu dish. For the characteristics of Yanggu County, it is usually indispensable in yanggu folk celebration banquets. This dish is like a pearl encrusted with gold and jade, exquisite and clear, round like a pearl, golden in color, crispy and sweet, and endless. Like ordinary croquettes, the batter is first fried in the oil pan and then fished out, and then the formed balls are put into the oil pan for the second time. Miracles appeared at the time of the re-explosion: one after another balls "opened their mouths" to spit out the dough. After all the balls have been spat out, fish out and break off the dough that has stuck to the balls. At this time, the balls have become hollow, and the dish is basically finished. Finally, put the balls in a frying pan and fry them a third time until they are golden brown and crispy and delicious. Subsequently, the soup is boiled and the juice is hung, and it is repeatedly bumped in the basin to cool down, that is, it is made. The raw materials of this dish are very ordinary: flour, sugar, oil, but the cooking technology is very high, it is the most representative dish of Liaocheng, and it has become the business card of Liaocheng cuisine. The dough is wrapped in lard, jelly, etc., and when the hot oil is heated, it melts to form a hollow, which is the cooking method of hollow glass balls in the field. Liaocheng makes this dish, mainly relying on the opposite side and the oil temperature is just the right control (this is also the core technology of the dish production), so that the dough spits out the dough inside and forms a hollow, and the unique cooking technology is widely praised. As a traditional dish of Russi, hollow glass balls have been passed down for hundreds of years.