Ancha pot is a famous traditional snack in Jiangsu province, with a long history and a good reputation at home and abroad. 1983 won the Jiangsu Quality Food Award, 199 1 won the Golden Top Award of Quality Food in the catering industry of the Ministry of Commerce, and 1997 was recognized as the first among Chinese famous snacks. This product is made of high-quality raw materials and refined by unique processing technology. It is light yellow in color, beautiful in shape, crisp and unique in flavor.

Tea skin is boiled with brown sugar, honey, pepper, onion skin and other raw materials, mixed with proper amount of eggs, clear oil and flour, and then repeatedly kneaded, rolled into thick strips, kneaded into dough, rolled or rolled into a ring composed of uniform and orderly connected strips, and fried in an oil pan until brown. Nowadays, in many restaurants, breakfast shops or vegetable markets, crust is

Water-mixed dough: 25 kilograms of special flour and 500 grams of fine salt.

Fried oil: 7.5 kg of sesame oil and peanut oil each.

manufacturing method

1. Making water and dough: After fully dissolving salt in water, add flour and stir, and then fully tamp the dough, generally not less than 20 minutes, so that the dough has good toughness. After the dough with irregular toughness is made, it is laid flat on the operating table and gradually cut from the edge to the center. Knead the cut coarse noodles into slender round strips with a diameter of 5 mm on the operating table with both hands, and put them into a magnetic basin with peanut oil layer by layer while kneading (oil must be applied between each layer to prevent adhesion). After the strips are placed, they must be placed for 2 hours before they can be fried around the strips.

2. Winding frying: After the wire rod is wound, hold the wire rod in your right hand and wrap it around the four fingers of your left hand. When winding, straighten the four fingers of your left hand, hold the head of the wire with your thumb and wind it for 7-8 times. Then, put your right hand into the wire rod circle, pull the noodles with your hands and four fingers together, so that the wire rod can be stretched to twice the original length, and then make room for your right hand to hold the wire rod on your left hand with two chopsticks to tighten it. After entering the pot, fold the strip into a fan shape with chopsticks, and then take out the bamboo chopsticks. You can also turn 1 chopsticks upside down 180 and wind them into long rolls. Can also be made into combs, flowers, brooms, etc. Through different methods. After the oil is formed, it should be turned in the oil pan to make the color uniform. Fry until golden brown, and drain the oil.

quality standard

Shape: The coils are neat without obvious overlap and stretching.

Strip ze: golden yellow.

Structure: There are holes in the section, no lumps and no impurities.

Taste: pure fragrance, crisp and refreshing.