condiments

200 grams of flour

30 grams of Laojiao noodles

condiments

Eggs (of hens)

50 grams

sodium bicarbonate

0.5 g

condiment

salad oil

15g

salt

3 grams

sesame

Proper amount

Chinese prickly ash powder

Proper amount

water

50 grams

Practice of Jishan Twist

1. Pre-ferment a piece of dough, and take 30 grams as the fermentation head (old fermentation).

2. Dissolve 0.5g baking soda in warm water.

3. Mix sesame, pepper powder, salt and flour evenly, add eggs, oil and soda water, then add the yeast head that has been torn into small pieces and knead it into a smooth dough (if you like sweetness, you can reduce the salt content and add appropriate amount of soft sugar).

4. Cut the dough into small doses of 30 grams per serving, and knead one by one into slender strips with uniform thickness. When operating, it should be rubbed long, not elongated, otherwise it will shorten the finished product. After rubbing, it is folded in half to form two strands of rope, and then folded in half to form four strands of hinge. After all the twists are rubbed, fry them from the first one in turn.

5. Heat the oil in the pot, add the dough with twist, gently stir with chopsticks, and pick it up when it floats and turns golden yellow. Be sure to fry the twist with a small fire, and turn it with chopsticks from time to time when frying, so that the twist can be evenly colored.

6. crispy and delicious, oily but not greasy

7. According to the different water absorption of flour, adjust the water amount appropriately, but try to reduce the water amount to make the twist crisp.