Hollow balls are the traditional flavor of beets in Liaocheng area of Shandong Province, and their crispy and sweet taste is deeply loved by people and widely spread in urban and rural areas. Glass balls have hollow, solid, wrapped filling, skin filling mixing, external sesame seeds and so on. The hollow glass balls are like pearls encrusted with gold and jade, exquisite and transparent, crystal clear, crystalline and shining, making people look forward to it. This dish is finely made, the process is more complicated, the shape is exquisite, and the heat is strict. It needs to go through multiple procedures such as boiling water blanching noodles, initial frying molding, re-frying hollows, and boiling sugar hanging juice to complete.
When making, put 100 grams of fine flour into a bowl, blanch it with boiling water and stir it into a thick paste, mix 2 egg yolks and 10 grams of monosodium glutamate into the frying pan and stir well; put 1 kg of peanut oil peanut oil in the frying pan (about 100 grams), burn to 60% heat, make the thick paste into balls with a diameter of 3 cm, fry it into the oil until it floats up, use chopsticks to stir it up, fish out the oil control; filter the oil in the frying pan, burn until it is 80% hot, pour the balls into the re-frying, and after the batter is heated, part of the condensed pill wall, part of it is spit out with the gas. Form empty balls (if the oil temperature is too high, you can pour cool oil or end away from the fire to prevent the balls from "firing"), wait for the balls to be fried until they are golden brown and fish out the oil control (the fried balls can be used for shabu-shabu); put sesame oil in the frying pan, add sugar when the medium heat is 40% hot, stir-fry on low heat, slowly rotate and stir in one direction with a hand spoon, boil until it bubbles, pour the fried balls in, turn the ends upside down from the fire, make the sugar juice evenly stick to the balls, use chopsticks to cool them separately, and then place them on the plate according to the cone type.