Refer to the answers of some people. Respondents: chocolate grapefruit-trainee magician level 2 3- 15 13:0 1. At present, there is 1 person, with a good evaluation of 0% (0) and a poor evaluation of 100% (1). Total of other answers 1. Besides limp and numb flowers, there are sesame twist, cactus twist, honey twist and so on. Therefore, there is a poem in "Ode to the Gourmet in the Old Capital" that says: "The sesame seed cakes are all famous, delicious and cheap everywhere, and faint in the morning all year round." First, dissolve brown sugar, soda and oil with twice as much water, then pour in flour and mix well. You can also use alum, alkaline noodles, brown sugar, osmanthus and flour. When the dough is ready, knead it in warm water and cover it with a wet cloth 10 minute. ≮ Practice ≯ First, dissolve brown sugar, soda and oil with twice the water, then pour the flour into it and stir well. After the dough is formed, knead it in warm water and cover it with a wet cloth 10 minute. When making, the baked dough is pulled into small doses, kneaded into long strips of about 10 cm, put into a plate, brushed with a layer of oil, kneaded for three or four layers for a while, and then picked up a long rope to form three strands with a length of about 12 cm. The stripes should be uniform brown and make a twisted embryo. Pour the oil into the pot, and when the fire is 60% hot, shake the twist blank in the oil and fry it as you do. When frying, use chopsticks to shake the twisted dough in the oil, so that the strips are a little loose and easy to fry thoroughly. When fried to brown, it will be served. Make the strips a little looser to facilitate frying, and serve them when they are browned. There are two kinds of fried twist, one is inverted three-strand twist, and the other is rope end twist. The twisting method of rope head is to rub the left and right ends with both hands, lift the hanging ends and close them. The strip should be rubbed vigorously, and it will be twisted into a twist shape automatically. Then, the collected ends are gently pinched together and fried in the oil pan. This method is called rope end. ≮≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯≯̯8 Crispy dough twists are not only found in the south of Beijing, but also have the same shape and texture. Second, the practice of sesame twist is basically the same as that of limp and numb flowers. The difference is that sesame seeds should be mixed with boiling water when pulling small powder. There is also a kind of lotus paste twist, which is basically the same, except that it is fried and rolled with a layer of powdered sugar mixed with cooked flour and white sugar. They are all crispy and delicious. Third, the scorpion twist is a good snack in Beijing, which is deeply loved by the people. Others call it "Zhuzi" and "Huanbing", which are fancy varieties of twist. It is said that doughnuts existed as early as the Warring States Period, and after the Qin and Han Dynasties, they were a must-eat food for the "Cold Food Festival". Practice1. First, put alum, alkali, brown sugar and sweet-scented osmanthus into a basin and melt it with warm water, then pour the flour into it and stir it evenly. After mixing, rub it into strips and put it on a plate for a while, and then pound it into small doses. 2. Stir the hemp seed with boiling water, stick a small dose on the mixed hemp seed, rub it into a small bar code with a length of 10 cm in a plate, and lick it for 3 to 4 layers. After cooking, pick up two small strips and knead them into two uniform long ropes by hand. Fold the two strips back and forth into eight strips, and knead the two ends into jujube stones with two sharp ends and moderate size. Add oil and fry. When frying, the peanut oil in the pot is 50% hot. Take the twist knob, put the blank into the oil pan, swing it back and forth, and let it set. When the blank is slightly hard, fry it in oil until it is brown. ≮ Features ≯ This dish is sweet and crisp and has a unique taste. It can be eaten with wine or alone, and is very popular among Beijingers. The practice of Tianjin Da Mahua [click: 34 update time: April, 2007-10 article entrance: admin] Font: 25kg of flour, 65438kg of vegetable oil+02.25kg of sugar, 6.75kg of ginger slices, 750g of alkaline noodles, 65438g of moss and 65438g of red silk/kloc-0. 2. Use 2 liters of water to cremate 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use. 3. Take 3.5 kilograms of flour and scald it with 550 ~ 650 grams of hot oil into crispy noodles for later use. 4. Take 750 grams of hemp seed, scald it with boiling water, keep it moist and dry, and prepare to rub hemp strips. 5. Add 3.25 kg of white sugar, 65,438+065,438+00 g of green shredded pork, 275g of osmanthus fragrans, 65,438+075 g of ginger slices and 25g of alkaline noodles to the scalded crispy noodles, then add 65,438+0750 ml of cold water and mix well. Rub your hands with 500g dried noodles and stir the noodles until the hardness is appropriate. Pavement 1000g is used in the rubbing process. 6. Put the remaining 16kg dry flour into the dough mixer, then mix in the old fertilizer prepared the day before, add the melted sugar water, and then pour in a proper amount of cold water according to the water content of flour in different seasons, and mix into noodles for later use. 7. Bake the big noodles, cut them into big strips, then send the big strips to the layering machine, press them into fine noodles, then pull them into short strips of about 35 cm, and straighten them. One part is used as a smooth strip, and the other part is rubbed into hemp strips with hemp seeds. Then make the mixed crispy noodles into crispy strips. Smooth strips, hemp strips and crisp strips are kneaded into rope-like twists (kneading mouth) according to the ratio of 5: 3:1. 8. Pour the oil into the pot and fry it with slow fire until it is warm. Put the twist into a warm oil pan and fry it for about 20 minutes. It is purplish red, and the dough twists straight without bending. After taking out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips. The specifications of the twist are 100g, 250g, 500g, 1000mg, 1500mg and so on. This product is crisp, sweet and delicious, durable and does not deteriorate. The method and ingredients of 18th Street Twist: flour 25 kg vegetable oil 12.25 kg sugar 6.75 kg ginger 250 g alkaline noodles 175 g moss red silk10 g osmanthus 275 g sesame 7500 g saccharin 5 g water 7.5 liters-special color: crisp and sweet, delicious. -Exercise: 1. On the day before frying deep-fried dough sticks, 500 grams of old fat was added to 3.5 kilograms of flour, stirred evenly with 4 warm boiled water, fermented into old fat, and used the next day. 2. Use 2 liters of water to cremate 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use. 3. Take 3.5 kilograms of flour and scald it with 550 ~ 650 grams of hot oil into crispy noodles for later use. 4. Take 750 grams of hemp seed, scald it with boiling water, keep it moist and dry, and prepare to rub hemp strips. 5. Add 3.25 kg of white sugar, 65,438+065,438+00 g of green shredded pork, 275 g of osmanthus fragrans, 65,438+075 g of ginger slices and 25 g of alkaline noodles to the scalded crispy noodles, then add 65,438+0,750 ml of cold water and mix well. Rub your hands with 500g dried noodles and stir the noodles until the hardness is appropriate. Pavement 1000g is used in the rubbing process. 6. Put the remaining 16kg dry flour into the dough mixer, then mix in the old fertilizer prepared the day before, add the melted sugar water, and then pour in a proper amount of cold water according to the water content of flour in different seasons, and mix it into large noodles for later use. 7. Bake the big noodles, cut them into big strips, then send the big strips to the layering machine, press them into fine noodles, then pull them into short strips of about 35 cm, and straighten them. One part is used as a smooth strip, and the other part is rubbed into hemp strips with hemp seeds. Then make the mixed crispy noodles into crispy strips. Smooth strips, hemp strips and crisp strips are kneaded into rope-like twists (kneading mouth) according to the ratio of 5: 3:1. 8. Pour the oil into the pot and fry it with slow fire until it is warm. Put the twist into a warm oil pan and fry it for about 20 minutes. It is purplish red, and the dough twists straight without bending. After taking out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips. The specifications of the twist are 100g, 250g, 500g, 1000mg, 1500mg and so on. -nutritional value: flour-rich in carbohydrates, cellulose and vitamin e, eating whole grains is a new trend of healthy weight loss. All-round powder recipes and cuisines: Fine staple food-All-round fine staple food Sazi Twist Features: The color of the twist is brownish yellow, the texture is crisp, sweet and delicious. Ingredients: flour, alum, alkali, brown sugar, osmanthus, hemp seed, etc. Production method of sowing twist: 1. Alum, alkali, brown sugar and osmanthus fragrans are put into a basin in advance and dissolved in warm water, and then the flour is poured into it and stirred evenly. After mixing, roll it in a long strip for a while, and then mash it into a small dose of 40 grams. 2. Mix the hemp seed with boiling water, stick a small dose on the mixed hemp seed, rub it into a small bar code with a length of 10 cm in a plate, and then lick it for 3 to 4 layers. After cooking, pick up two small strips and knead them into two uniform long rope strips by hand, fold them back and forth into a figure of eight, knead the two ends into jujube pits or sectors with two sharp ends and moderate size, and fry them until cooked. When frying, the peanut oil in the pot is 50% hot. Take dough twist, put the blank in the oil pan and swing it back and forth to shape. When the blank is slightly hard, fry it in oil until it is brown. Ingredients: root flour (high gluten flour), white flour (about 160g), sugar (about 320g), 3 tablespoons of crude oil, edible stinky flour 1 2 teaspoons, garlic 1 teaspoon, and clear water1teaspoon. Practice: 1. Mix the flour evenly, inject half a glass of water, 2 ounces of sugar (about 80 grams) and other materials (except garlic), and knead with the flour to make a soft dough. 2. Divide the dough into 4 equal parts, each part is twisted into a strip of about 65,438+05 inches, and the folded lines are twisted into a chain. Pull up the ends of the head and tail, and the noodles will naturally twist into a twist shape, and then put one end in the circle at the other end. 3, hot oil, slightly stretch the twist into the oil pan, fry in medium heat until golden brown and pick it up. 4. Cook the remaining sugar and water with slow fire, add garlic, stir it with a spatula while cooking, and then pour the twist into the white sugar glue and mix well. Remarks: 1. Flour can't be stirred until it thickens. 2. When the sugar gum is boiled, it must be constantly stirred to turn white. Method of frying dough 1kg water 350g baking powder 20g syrup 100g vegetable oil 50cc sugar 160g alum 3g baking soda 5g making method: 1. Melt all the flour in water, and finally add baking soda and baking powder (or mix the flour evenly). If the syrup doesn't melt easily, you can put the container in warm water. 2. Pour (1) into flour and stir evenly to make dough (as shown in figure 1), divide it into three pieces, oil the surface, cover it with a wet towel (as shown in figure 2) and let it stand for more than 50 minutes. Twist is a kind of fried food, and its shape is hinge-shaped, so it is also called "hinge strip". It is sweet and salty. There is a difference between sweet and mixed sugar (powdered sugar sprinkled on the surface) and no sugar. Raw material formula (finished product about 168, weighing about 6 kg) Flour 5 kg sugar powder 0.5 kg vegetable oil 0.075 kg milk powder 0. 175 kg alkaline powder 0. 105 kg alum 0.65438+ winter 0 kg) Frying consumes vegetable oil 1.25 kg. Preparation method 1. Preparation of loosening agent: Alum is added with 0. 1 kg cold water, and alkali powder is added with 0.35 kg cold water, which are dissolved into solutions respectively. Then, the alkali water is slowly poured into alum water and stirred with a shovel until there is no foam. Can be used at any time. Do not mix alum powder and alkali powder in some water during operation to avoid splashing and affecting safety. This loosening agent neutralizes acid and alkali to produce carbonic acid gas expansion, which consumes less oil and makes the product crisp. In addition, you can also use baking soda, alkaline water or yeast to make dough into a loosening agent. 2. Kneading: Mix flour with sugar, oil and loosening agent evenly, add about 1.5 kg of water, and knead dough. Let the dough stand for 40 minutes before forming. If not, add 0.5 kg of old yeast when preparing dough. 3. Molding: cut the dough into small strips with required weight and knead them into slender strips with uniform thickness of about 40 ~ 50 cm. Pay attention to rubbing the length during operation, and don't stretch it, otherwise it will make the finished product tough and shrink into a "short fat shape". After rubbing, twist it into two strands of rope, and then twist it into four strands of hinge, which is the black body. The length of the blank is required to be consistent. 4. blanching: heat the oil in the pot, put it into the green body, gently stir it with a wire fence, and pick it up when it floats and turns golden yellow. If the appearance needs to be dusted with powdered sugar, it is best to mix it temporarily when selling. Stir too early, and the powdered sugar will be easily wetted by oil, which will affect the color. The quality standard requires that the color is golden or deep yellow, and the appearance of powdered sugar is insoluble. The appearance should be slender and uniform, and the middle part (except the two ends) should be more than four strands. The taste is crisp, not soft or tough. The water content should be lower than 10%.