Crispy and salty fried twists can be made in 3 simple steps. Remember 2 tips, it will be more fragrant and crispy than the ones you buy

Speaking of twists, it was a rare treat when I was a kid. I usually don't want to buy snacks. I only make some noodles and fry them myself during the Chinese New Year. I fry 2 big pots at a time and put them in big plastic bags, which can last for several months. There were no snacks at that time, so I relied on fried mahua and sesame leaves to satisfy my cravings.

I remember the fried twists my mother ate at that time. They were really crispy when they were first taken out of the pan, but they hardened after cooling and were very difficult to bite. I guess many people fried them with this texture, but At that time, I didn’t care, as long as I had something to eat, it would be nice.

The reason for this is that everyone thinks that the method of frying twists is very simple. Just mix the noodles, roll them into strips, and fry them in the pan.

The process is indeed like this, but there are many details that you may not notice. If you want the twists to be crispy and salty, and not hard when cooled, you have to learn some skills. Today I will share with you how to make fried twists. If you like to eat, learn from it. It is very simple, more fragrant than the ones bought outside, and especially delicious.

Fried Twist

Prepare flour, eggs, salt, cooking oil, and black sesame seeds.

How to do it

The first step, kneading the dough

Before kneading the dough, you need to figure out two questions. What should you use to knead the dough? Fermented noodles or dead noodles? If you make the wrong twist, it will definitely not taste good.

Most people follow the method of steaming steamed buns to knead the dough, using water and yeast to knead the dough. The method is wrong. No wonder it becomes hard after cooling. In fact, fried twists should be made with dead noodles, but the noodles cannot be kneaded with water, but with oil.

Pour 500 grams of flour into the basin, break in 2 eggs, add 5 grams of salt, and add a small bowl of black sesame seeds. Finally, pour in an appropriate amount of cooking oil, then an appropriate amount of milk, and knead with your hands. Form into a smooth dough that is neither soft nor hard.

Tips: Use oil to knead the dough, which can increase the extensibility of the dough and make it easier to shorten. Adding salt can be seasoned and the dough will be more chewy and less likely to break.

The second step, making the dough

Apply some cooking oil on your hands and the board, put the dough on top and knead it for a few minutes, then use a rolling pin to roll it into a 1 cm thick dough. Then use a knife to cut into 1cm long strips.

Pick up the two ends of the long strip and fold it in half, twist it into a twist shape, place it on the panel and rub it gently, then pinch the closing edge tightly, and the twist embryo is ready.

The joint between the two ends should be pinched tightly with your hands, otherwise it will fall apart during frying and the twist will not look good. Place the twist embryo on the chopping board, cover it with plastic wrap and let it rest for 10 minutes. The twist embryo will become softer and crispier when fried.

The third step, frying

Pour more oil into the pot, heat it until it is 50% hot, then turn to medium heat, pick up the two ends of the twist embryo with your hands, and gently stretch it. Once the length is right, put it into the pan and fry it. The length should not exceed the diameter of the oil surface, otherwise it will not be easy to fry.

After the twist is set, use chopsticks to turn it over constantly so that both sides are heated evenly and the color is the same. When the twists are fried until golden brown on both sides, floating on the oil surface and no longer bubbling, they are ready. Take them out and drain them before eating. They are more delicious than those sold outside.

The chef talks about skills

You can also deep-fry twists from fermented noodles, but the texture is not as delicious as fried noodles from dead noodles. Twist twists made from yeast dough are crispy on the outside and soft on the inside after deep-frying, and they tend to harden after cooling, making them unpalatable.

The fried dough made with oil will be crispy from the inside to the outside, and it will still be crispy after cooling. Don’t make this mistake again.