Who has eaten the dessert of "three knives for bee honey"? Can you tell me why it is called "honey three knives"?

Old Beijing Snack-Bee Honey Three Knives

According to legend, during the Northern Song Dynasty, when Su Dongpo was the magistrate in Xuzhou, he had a close relationship with Zhang, a hermit on Yunlong Mountain, and often met each other with poetry and wine. One day, Su Dongpo and Zhang were drinking and writing poems in the crane pavilion. Su Dongpo took out a new treasure knife and tried it on the bluestone beside the drinking crane spring well. He cut three times in a row, leaving three deep knife marks on the big bluestone. Su Dongpo is very happy. Just then, the waiter brought tea and cake. There is a new honey cake that is very delicious, but it has no name yet. Many friends asked Su Dongpo what his name was. Seeing three knife marks floating on the cake surface, he casually replied, "Three honey knives are also."

There are many kinds of honey snacks in Beijing. Honey is caramel, which is made from grains such as barley by fermentation and saccharification. The pulp is bright and non-sticky, with sweet and soft taste and rich sesame fragrance. Has the effects of invigorating spleen, benefiting qi, relieving pain, moistening lung and relieving cough.

The old Hunan Gong Ju Misan Road is also very famous, and it is an important new year's goods in old Beijing. The honey knife made by Di 'anmen snack bar in Beijing was awarded the title of the first national famous Chinese snack by China Cuisine Association in February 1997.

Raw materials:

Flour, sesame, sugar, crude oil, frying oil, maltose, honey, osmanthus fragrans, sodium carbonate.

Production method:

Put water and crude oil into a basin, stir well, and add flour; Knead into dough and put maltose, oil, water, etc. Put it in a pot, stir well, and then add flour to make the tenderloin.

Divide the reconciled skin and tenderloin into the same small pieces, roll the skin into rectangular dough pieces, brush with water, spread the tenderloin pieces with the same shape as the dough pieces on them, then stick sesame seeds on them, roll them out, cut them into long strips, and then cut one third with a horizontal knife to form a green body.

Put the green body into the oil at 165℃, fry until it is light yellow, take it out, and quickly pour it into syrup to make the slurry penetrate.

Boil sugar and water in a pot to about 1 14℃, add maltose and osmanthus fragrans, pour the cooked blank into the slurry, take it out and let it cool.