In Shandong丨Liaocheng Hollow Glazed Sweet Balls: Marbles That Are Edible

大众网2023-02-05 14:29

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　　Liaocheng, located in Shandong Province, has a long history of food culture, especially for its profound food heritage that has been preserved through centuries of canal business within the city.Among the many famous dishes in the canal area, Hollow Glazed Sweet Balls is like a pearl always distributing dazzling brilliance.

　　山东省聊城市的饮食文化历史悠久，尤其是数百年的运河商业繁荣给聊城留下了深厚的饮食遗产。在运河流域的众多名菜中，“空心琉璃丸子”像一颗珍珠始终放射出耀眼的光彩。

　　With a history of more than 140 years, Hollow Glazed Sweet Balls is the representative dish of the provincial intangible cultural heritage "Liaocheng Yi'ancheng Gao's Cooking Techniqueof Shandong Cuisine ".As a delicious and nutritious dish, Hollow Glazed Sweet Balls isdelicate, pearl-like, golden, crispy, and sweet--one would never have enough.

　　空心琉璃丸子已有一百四十余年的历史，是省级非物质文化遗产“鲁菜烹饪技艺（聊城义安成高氏烹饪技艺）”的代表菜。作为一道集美味、营养于一身的鲁菜，空心琉璃丸子玲珑剔透，形圆如珠，颜色金黄，酥脆香甜，百食不厌。

　　The ingredients of this dish are fairly simple: flour, sugar, and oil, but it requires advanced cooking skills. At first, fine flour is put into the bowl with boiling water. After stirring the mixture with egg yolk into a paste, it will be cooled and set aside.Next, salad oil is heated in a frying panto 60% of its boiling point, and it is time for the paste to be squeezed into balls and fried. When the balls float to the surface, chopsticks are then used to stir them in order to remove excessive oil.The oil will be heated to 80% hot so that the balls can be re-fried. Followed by a process of heat condensation, the hollow shape forms when heated gas escapes from the balls. Oil-control will be done when the balls are deep-fried to golden brown, and the “escaped” paste will be cut off from the balls and fried again until it is crispy.Sesame oil is then heated in a frying pan until it is 50% hot. The sugar comes in later and will be stir-fried over low heat. The cook will stir slowly in one direction with a spoonand simmer the syrup until it becomes golden brown. After slowly pouring it onto the balls, the cook will then turn the balls away from the fire to coat them evenly with the syrup.Placed in a drying tray and separated with chopsticks, the sweet balls are ready to serve.

　　这道菜的原料很普通：面粉、糖、油，但需要高超的烹饪技术。首先，将精面粉放入碗中用沸水烫透搅拌成糊状，凉透掺入鸡蛋黄搅匀备用。在炒锅内放入色拉油烧至六成热时，把糊做成丸子下入油内，炸到丸子浮起时用筷子拨动开捞起控油。再将油温烧至八成热时把丸子倒入复炸，丸子受热后凝结完毕，一部分随气体吐出形成空丸，待丸子炸至金黄色时捞出控油，剪去吐出的面糊下入油中，炸至酥脆。炒锅内放入芝麻油，烧至五成热时放入白糖，以小火炒熬。用勺子朝一个方向慢慢搅动，熬至金黄色，将丸子慢慢倒入，端离火口掂翻，使丸子均匀地沾满糖汁。倒入晾盘，用筷子分开，装盘即成。

　　The finished sweet balls shine yellow with amber-like luster, and each one is translucent. It is believed that sweet balls are easy to make, but making it hollow requires superb skills.This delicacy shows the uniqueness of the Gao’s cooking technique, and it represents the superb standard of traditional cooking in Liaocheng.

　　成品空心琉璃丸子黄灿灿地闪耀着琥珀般的光泽，颗颗空心透亮。丸子易做，可空心却难。空心琉璃丸子显示了技术的独到，代表着聊城传统烹饪的高超水平。

　　橡果工作室出品

　　视频：刘博洋

　　文案：武玮佳、徐立璇（实习编辑）

　　配音：武玮佳

　　策划：辛然

　　（部分素材来源：《中国推介·好客中国》、中国农业电影电视中心、好客山东网）