Sanbu sticky is a classic traditional delicacy.

The cooked dishes are golden in color and are named after the non-stick dishes, chopsticks and teeth.

The ingredients for this dish are very simple. They are nothing more than egg yolks, sugar, starch and lard. It is not difficult to make. After the oil is hot, just pour the egg yolks in and keep stirring.

Theoretically speaking, this can only be considered an entry-level dish in Chinese food.

Especially today with the popularity of non-stick pans, the problem of sticking pans has been solved and the difficulty of making is further reduced.

But there are still many people who can’t make this dish.

The reason is very simple, that is, you cannot insist on stirring and stir-frying for more than ten minutes. This is a process that tests your endurance. It is difficult for people without a certain foundation to persevere.

Lin Xu beat a dozen egg yolks into a basin, sprinkled in a pinch of salt, added some sugar, and stirred it up with chopsticks.

There were many people today, so I used relatively more egg yolks.

Stir evenly and set aside. Then use mung bean starch to mix some starch water and add it to the egg yolks. Continue stirring until the egg yolk paste and starch water are completely blended together.

The proportion of starch can be adjusted at will.

The smaller the quantity, the harder it will be to shape, but the resulting Sanbu will be softer and more tender.

The more starch, the easier it will be to shape, and the texture will be relatively harder.

Set the prepared egg yolk paste aside, clean the wok, and moisten the wok several times to ensure that it will not stick to the pan during the making process.

After moistening the pot, Lin Xu scooped up half a spoonful of lard and put it into the pot.

If you want the moist texture of San Bu Tiao dessert, lard is essential. If you replace lard with vegetable oil, the moist texture will be greatly reduced.

Heat the oil, stir the egg yolk paste twice more, then place a fine-mesh sieve over the wok, and pour the egg yolk paste into the fine-mesh sieve.

Through filtration, the taste of egg yolk can be made more delicate and smooth, and it will also be more delicious.

After the egg yolk paste is put into the pot, the torture of the right arm officially begins.

Lin Xu held a spoon and kept stirring in the same direction in the pot. This is the secret to making three-non-stick. Stirring in the same direction can make the arrangement of molecules more orderly and is more conducive to molding.

If it goes clockwise for a while and counterclockwise for a while, the egg yolk paste will be destroyed even if there are signs of solidification.

Upstairs, Han Shuzhen tasted the rock sugar bird's nest prepared by Lin Xu and said with a smile:

"It tastes really good, with just the right amount of sweetness and umami, and the bird's nest has a smooth texture. Xiaoxu's craftsmanship is really good."

Although bird's nest is delicious, you should not drink too much. Just have a small bowl at a time. If you drink it like soup and serve it in large bowls, it will have the opposite effect.

Chen Yan finished a small bowl, touched her face and said:

"My skin feels really smooth, Yueyue, how do you feel?"

"My skin has always been very good, I don't feel anything."

"Gungungun, every time I talk to you properly, you girl wants to make me mad."

Mr. Chen was very angry, but then he said to himself:

"I don't know if it's difficult to make this rock sugar bird's nest. If it's not difficult, I'll learn it later, so I can make some myself if I want to drink it."

Shen Jiayue said:

"If you don't like the trouble, you can buy ready-made rock sugar bird's nests online. Anyway, it just has a psychological effect. There is no difference between drinking sugar water and bird's nests."

Many drinks marketed as bird's nest on the Internet do not contain any bird's nest ingredients.

But when I clicked on the comment area, it was praised as a panacea, which made people unconsciously doubt whether there was something wrong with the education they received.

"Those are all recommended by Internet celebrities, whoever believes them is stupid."

Chen Yan muttered, picked up a piece of roasted lamb back and ate it. Seeing that Lin Xu hadn't come to eat yet, she asked curiously:

"Why hasn't my brother-in-law come to eat yet? Are you planning to make any new dishes?"

Shu Yun, who was bringing a piece of roast goose, said with a smile:

"The other side of the kitchen said that the boss is making three non-stick dishes. Wu Kexin should be called over and let her see the chef's process of making three non-stick dishes."

When Internet celebrities got together to do the three-no-stick thing, Wu Kexin once followed suit.

But the three-dimensional non-stick she made is that it sticks to the pot, spoon, bowl, chopsticks, and mouth. It sticks to whatever you see. The effect is comparable to glue. The three-dimensional non-stick has almost become a meme in her live broadcast room.

Chen Yan smiled and said:

"After Wu Kexin overturned her car, she went to Tongheju and ate several portions of San Bu Tiao. She was probably really hurt by this delicacy. She asked her brother-in-law to take pictures of how to make it and set an example for other Internet celebrities."

As soon as Shen Jiayue heard about cooking three non-stick dishes, she reduced the frequency of eating vegetables.

I haven’t tried Xubao’s three-stick noodles yet, so I’ll have to take a few more bites later.

Shen Guofu on the side said:

"Yueyue, please take some time to transfer the company's shares. When I started the company before, I held 21% of the shares. What I said at that time was that I would give it to you when we get married. Xiaoxu and Xiaodou

One person owns 7% of the shares. Now that the certificate has been obtained, this matter has also been dealt with."

Dou Wenjing's performance after joining the company is obvious to all. Now that the Chinese New Year is approaching, it is time to take care of this matter and give this professional manager peace of mind.

Although seven percent of the shares is not a large amount, Pangdundun Company is huge. Regardless of the stores, Ziqiang Shengjian or Lin Xu’s own online income, all are run through Pangdundun Company.

For 7% of the shares, the dividends alone exceed the salary.

However, compared to the value created by Dou Wenjing, this dividend is not very large.

Shen Jiayue had no objection to this. After Shen Guofu withdrew, the equity of Pangdundun Catering was 56% owned by Lin Xu, 37% owned by Shen Jiayue, and 7% owned by Dou Wenjing.

Of course, Dou Wenjing's shares are restricted shares. Once she leaves her job, the 7% of the shares will be gone.

"Then I'll tell Sister Jing in the next two days to make an appointment online first, and then go and apply for it."

Dou Wenjing will not go back to her hometown to celebrate the New Year this year, so it is time to give her some spiritual comfort.

Although Shen Jiayue doesn't understand business, she knows that any kind of care and comfort in words is not as real as money.

Chen Yan said:

"Little Doudou is going to have a happy New Year, but she deserves it because she works so hard."

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After Shen Guofu said this, he continued to drink with Lin Hongqi, Chen Meiliang and others. The arrival of the big family made Lao Shen, who had no brothers, very happy.

It's like a long-lost relative has arrived.

"Come on, come on, keep drinking, civilized brothers, why are you drinking bird's nest? Women drink this, men have to drink. Wine is food essence. The more you drink, the younger you become!"

Everyone couldn't help but laugh at Lao Shen's fallacy.

Shi Wenming said with a smile:

"I'm going to steal the chef from the kitchen after dinner. How can I steal from the chef if I'm drunk?"

Shen Jiayue was a little curious:

"Uncle, which dish do you want to learn?"

Shi Wenming pointed to the flaming drunken goose on the table:

"I think this dish is suitable for serving in scenic restaurants, but I don't know how to make it specifically. I'm planning to go to the kitchen to learn it later."

"Ha, you have really thought of it with Xu Bao. He is planning to go back and teach you how to make it. He said that the flaming drunken goose is particularly suitable for dining in scenic restaurants, and he is worried that you won't learn."

Upon hearing this, Shi Wenming quickly waved his hand and said:

"How come, I want to learn every dish here."

Not to mention anything else, the roast chicken in the store, if you can learn it, will definitely become an eye-catching business card of Longqi Mountain Scenic Area, and it is quite pleasant to buy a roast chicken and take it to the top of the mountain to eat.

After eating the meat, throw the bones to animals like squirrels on the mountain, getting the best of both worlds.

The more Shi Wenming thought about it, the more feasible he felt. As for other dishes, such as smoked fish, soy sauce meat, soy sauce duck and other dishes, he also wanted to learn from them.

Just pick one of these dishes and it can become a signature in a big hotel.

No wonder the business here at Big Nephew is so good. Although there are operational advantages, in the final analysis it is because of the delicious food.

This is the foundation of a hotel.

Shi Wenming also encountered this situation in the past when he was the chef of the village banquet.

Some village banquet chefs are rude and charge high prices, but because the dishes are delicious, those hosting weddings and weddings would rather pay more to hire him to handle them.

In the kitchen, Lin Xu didn't know that all the dishes in the store were taken care of by her uncle.

At this time, the egg yolk paste in the pot has become thicker. While stirring, he did not forget to scoop up a little lard with his left hand and pour it into the pot along the edge.

When making Sanbutui, you need to add oil at least three times.

The first time is when the egg yolk paste becomes thicker, the second time is when the egg yolk paste becomes thicker, and the third time is when the egg yolk paste becomes sticky.

The reason for doing this is mainly to increase the taste.

The three delicious ones are non-sticky and non-greasy, fragrant but not greasy, melt in your mouth and overflowing with ester aroma.

To meet such requirements, the only thing you can do is to drain as much oil as possible.

When it's about to come out of the pot, pour a little sesame oil into the pot to make the aroma richer. At the same time, the aroma of sesame can also make the sweetness more prominent.

The viscosity of the paste in the pot was getting higher and higher. When it formed into a ball, Lin Xu stopped stirring and kept stirring it in the pot with a spoon.

The so-called scooping is not simply smashing, but using the back of a spoon to stick the clumps of SanBuTui into a pot and beating it to a limited extent. The SanBuTui becomes softer, looser, and more elastic.

In order to finally achieve the purpose of non-stick.

After the third time lard was poured on it, the three-buoy in the pot, which was originally like a ball of glue, became softer and softer.

Continue to rub until all the fat is absorbed and the non-stick surface is shiny but elastic. Pour a little sesame oil along the edge of the pot.
To be continued...