San Bu Zhan (Three Non-Stick Egg Dessert)

Name: San Bu Zhan (Three Non-Stick Egg Dessert)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 (about 500 g) Eggs (use 12 yolks, 4 whites); 100 g Diced hawthorn cake; 40 g Wet starch; 15 g Osmanthus sugar; 200 g White sugar (dissolved in water); 150 g Cooked lard; 400 g Water (for dissolving sugar)

A golden-hued, sweet, not cloying stir-fried egg dish, distinguished by its signature trait of not sticking to the pan, spoon, or teeth when finished.

40 min

Easy

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San Bu Zhan (Three Non-Stick Egg Dessert)

Ingredients

Eggs (use 12 yolks, 4 whites) 12 (about 500 g)

Diced hawthorn cake 100 g

Wet starch 40 g

Osmanthus sugar 15 g

White sugar (dissolved in water) 200 g

Cooked lard 150 g

Water (for dissolving sugar) 400 g

Instructions

Prepare the Egg Mixture

Crack the eggs, place 12 yolks and 4 whites in a bowl, and beat until fluffy.

Prepare the Sugar Syrup

Add 400 g of water to a pot with the white sugar. Once the water boils and the sugar dissolves, skim off the foam. Let cool, strain out impurities, then combine with the osmanthus sugar and wet starch, and stir evenly into the egg mixture.

Stir-Fry

Heat 125 g of cooked lard in a wok over medium heat until about 30% hot. Gradually pour in the mixture. Stir-fry over low heat, stirring constantly, and slowly add the remaining 25 g of lard until the egg no longer sticks to the spoon or the wok. Transfer to a plate. Use the hawthorn cake to carve a 'longevity' or 'happiness' character on top to serve.