Twist twist is a Han nationality specialty snack. It is made by twisting two or three strips of noodles together and frying them. It describes the appearance of clothes and pants that are about to be torn due to wear and tear. Twist twists from all over my country include Tianjin twists, Shanxi Jishan twists, Shaanxi Xianyang twists, Hubei Chongyang twists, Suzhou and Hangzhou lotus root twists, etc. Among them, Tianjin is famous for its hemp flowers, Shanxi Jishan twists are famous for its puff pastry, Suzhou and Hangzhou lotus root flour twists are famous for their original craftsmanship, and Hubei Chongyang is famous for its small twists.

Twist twist two or three strips of noodles together and fry them until cooked. Rich in protein, amino acids, multivitamins and trace elements. Small twists have moderate calories and low fat. It can be enjoyed casually or with wine and tea. It is an ideal snack. In the Northeast region, there is an ancient custom of eating mahua during the Beginning of Summer. Among them, Tianjin Mahua is the most famous.

Main varieties editor

1. Jishan Mahua

Jishan Mahua is a traditional snack in Yuncheng. According to legend, twist was originally a palace food, but when it was spread to the people, it took the shape of two strands of noodles stuck together. During the Qianlong period of the Qing Dynasty

Tianjin Mahua

Tianjin Mahua

During the Long period of the Qing Dynasty, a businessman from Xiwei Village, Zhaidian Town took it back to his hometown of Yuncheng and made it for sale. There are many eaters. Later, the businessman continued to improve the production technology, changing the twist from two strands to three strands, and then twisted and fried them into golden filaments. Jishan Mahua has been sold in more than 20 provinces and cities including Beijing, Shenzhen, and Heilongjiang, and is exported to Taiwan, Singapore, Malaysia, Indonesia, the United States, Japan and other countries and regions, and is very popular.

2. Tianjin Mahua

The founders of Guifaxiang Mahua are brothers Fan Guicai and Fan Guilin. They opened Guifaxiang and Guifacheng respectively on the 18th Street of Dagu South Road, Tianjin. Mahua shop, because the shop is located on 18th Street, people are used to calling it 18th Street Mahua.

The 18th Street Twist Twist is an innovative product after repeated exploration. A strip of crispy filling containing osmanthus, minjiang, peach kernels, melon sticks and other small ingredients is sandwiched between white strips and hemp strips. Soft, sweet and distinctive, created assorted stuffed hemp flowers. It is characterized by being fragrant, crispy, crispy and sweet, and will not lose its flavor, become soft or deteriorate when placed in a dry and ventilated place for several months.

3. Suzhou and Hangzhou lotus root flour twists

Suzhou and Hangzhou snacks have always been loved by the court. Suzhou and Hangzhou lotus root flour twists are mainly made of rock sugar and lotus root powder, which can strengthen the spleen and appetite, and replenish qi and blood. It is suitable for those who are weak and sick, have loss of appetite and are malnourished. The lotus root flour twist is golden and eye-catching, sweet and crisp, sweet but not greasy, fresh in taste, and fragrant on the teeth and cheeks; delicious but not greasy, and you will not get angry if you eat more. Among them, the fragrant tooth twists are the most famous.

4. Wuyou Mahua

Wuyou flavor snack. Because the blank is shaped like a rope, it is commonly known as oil rope. It is said to have a history of more than 200 years. When Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River and passed by Huai'an Prefecture, the Yancheng County magistrate paid tribute with it, which was highly praised. "Wuyunzhai", "Dong Datong", "Fang Yusheng" and other tea and food shops in Wuyou Town are all century-old shops that deal with this kind of food. Due to the exquisite materials and refined craftsmanship, it is famous for its fragrant, sweet, crisp and crispy texture. In addition, it looks like two dragons circling, is small and exquisite, has a bright red color, is oily but not greasy in the mouth, is sweet and fragrant, and has become a good product for home use, travel, and gifts. Nowadays, exquisite auxiliary materials have been added to make the color, aroma and taste more prominent. The annual output has soared to tens of thousands of kilograms, and it has obtained the provincial quality product certificate.

5. Daying Mahua

Daying Village, Daying Town, Shaanxian County, Henan Province is the origin of the nationally famous "Daying Mahua". The Mahua here is crispy, crispy, fragrant, etc. Features. Liu Heping, manager of Lao Liu's Twist Processing Company in Daying Village, exploded a giant twist with a length of 2.66 meters, a diameter of 0.3 meters and a weight of 88 kilograms on September 27, 2001. He used 75 kilograms of flour and 80 eggs. A 3-meter-long stove and oil pan were specially made, and more than 500 kilograms of cooking oil were used to complete the cooking and frying with the cooperation of 15 staff and the assistance of lifting chains. It will be notarized on the spot by the county notary office and will be preserved in a vacuum seal. Bring the relevant application materials and apply again. It will successfully hit the Guinness Book of World Records and become the largest and longest twist in the world today.

Twist twist

Twist twist (20 photos)

Knead the dough with warm water, ferment it, add eggs and other seasonings, roll it into strips and strand it into a silkworm chrysalis shape, fry it and pull it Open and form. Brown and crispy, sweet and delicious, it will not dry out after being stored for a long time. Daying Mahua originated in the Qing Dynasty and has a history of hundreds of years. Its unique ingredients and taste are different from Mahua in Tianjin, Shanxi, Shaanxi and other places. It has become a unique traditional food famous in the "Golden Triangle" of Shanxi, Shaanxi and Henan. .

Its basic ingredients are refined noodles, salt, eggs, sugar, etc., which are divided into two types: sweet and salty. Both are made of hard noodles and have the characteristics of "fragrant, crispy and crispy". After liberation, Daying Mahua was improved by Cai Yuangui, the chef of the Sanmenxia Catering Service Company. The production technology and ingredients technology were greatly improved, forming the unique "Daying Mahua". Twist twists are about feet long, translucent persimmon red in color, angular, sweet and delicious, brown and crispy, do not dry out after being stored for a long time, and have high nutritional value. On September 27, 2001, the leader Liu Heping exploded a giant twist with a length of 2.66 meters, a diameter of 0.3 meters, and a weight of 88 kilograms. It hit the Guinness World Twist Record and was successful. CCTV's "Retelling" column and many other News media have made special reports on this.

The origin of Daying Mahua is related to a touching legend. According to the memories of the elderly in the village, at the end of the Ming Dynasty, poisonous scorpions were rampant in the Daying area, causing widespread harm. About half of those stung by poisonous scorpions die without treatment. In order to curse the scorpion, on the second day of the second lunar month every year, every household would stretch the reconciled noodles into long strips, twist them into the shape of a poisonous scorpion tail, fry them and eat them, which is called "biting the scorpion tail". Over time, this "scorpion tail" evolved into twist. Therefore, Daying Mahua is endowed with the meaning of good luck, prosperity and peace. During every New Year or wedding, local people always use twists to entertain guests or as gifts to express their feelings. The beautiful meaning and special role of connecting friendship contained in Daying Mahua have gradually become an important part of the food culture with a strong western Henan style.

Based on the moisture content, Daying Mahua can be divided into soft noodles and hard noodles. Initially, most of the twists made in Daying were of the "soft noodle type". In the mid-19th century, people in Daying fried "hard-noodle" twists with less water content. This kind of twist is about three feet long, has a translucent persimmon red color, sharp edges and corners, is sweet and crispy, will not dry out after being stored for a long time, and has high nutritional value. It has been loved by people on both sides of the Yellow River since its release. In the 28th year of the reign of Emperor Guangxu of the Qing Dynasty, when the Empress Dowager Cixi and Emperor Guangxu passed by Daying on their way back to Beijing from Xi'an, they tasted Daying Mahua and praised it profusely, calling it "fragrant", "crispy" and "crispy", so they gave it as a tribute. . The value of Daying Mahua, which became a tribute, soared. The recipe of the craft was passed down orally by the founder and was kept secret. Ordinary people can only taste it occasionally during festive wedding banquets, visiting relatives and friends, and major festivals. For many years, Daying Mahua, which is somewhat mysterious, has been "hidden in the closet".

“In the old days, the swallows in front of the Wang Xietang Hall flew into the homes of ordinary people.” Brushing away the smoke and clouds of hundreds of years of history, Daying Mahua also lifted the noble veil of tribute in the past. Nowadays, mahua shops have sprung up on the streets of Daying Village. These stores are not large in size, and the twists are completely fried by hand. The master who fried the twists moved his dexterous arms, twisting, folding and twisting the slender dough, then threw it into the hot oil pan, and then kept stirring it with a pair of long chopsticks. Soon, one piece after another appeared. The yellow and crispy twists are ready. "Don't think it's just stir-fry, but Daying's twists are different from those in other places." A master told reporters, "The ones that can be dropped on the ground and cannot be picked up are the real Daying twists!"

Speaking of Mahua, we must mention Tianjin Guifaxiang 18th Street Mahua. It is not only the earliest Guinness record holder of twists in the world, but also has developed a series of products, which are generally recognized by people as a delicious product. Guifaxiang’s twists are often stuffed with assorted fillings, which is more suitable for southerners’ tastes. Compared with Daying Mahua, Tianjin Mahua is more sweet and less crispy, and the price is relatively expensive. Daying Mahua has formed its own style due to the characteristics of its ingredients and production process. It not only conforms to the eating habits of northerners, but its series of sweet twists are also loved by southerners. At the same time, the low price has also enabled Daying Mahua to win a broad market space. But for a long time, Daying Mahua has been made by hand and has not formed a large-scale operation. In today's highly market-oriented world, can this ancient folk food culture be carried forward by handicraft workshops alone?

6. Yaojin Hemp Flower

Yaojin Hemp Flower in Guanzhong, Shaanxi Province inherits the original production technology (without any additives), and the material selection is very exquisite, using high-quality spring wheat and pure pressed rapeseed Oil is the main ingredient, and the traditional fermentation method (fermentation with starter) is used, which not only ensures that the twist is fragrant and crispy, but also makes the color naturally golden, which is deeply loved by the people of Sanqin.

The origin of Yaojin Twist. According to legend, Cheng Yaojin pawned his prison clothes to buy Twist to honor his mother on his way back from prison during the amnesty. This became a good story! The twist originated from the hinterland of Guanzhong is golden and eye-catching, and the eater feels like biting into gold.

The common people's love and respect for this historical figure have become integrated with Mahua. This may be the best interpretation of the Qin people's filial piety first!

How to make golden twists:

Use the "noodles" of traditional fermentation technology to make the starter. Dissolve salt in water and mix it with flour evenly. Knead it by hand until the dough is smooth. Shiny; then divide the dough into small noodles of 100g each, and roll each one into a uniform thickness. After all the mahuang dough is rolled, start frying from the first one. Use pure rapeseed oil and heat it to 120 degrees in the pot. Add the mahuang paste, straighten it gently with long chopsticks, and pick it up when it floats and becomes golden in color.

Jiaojin Mahua has a long history. It is not only loved by the people of Sanqin, but also deeply loved by people all over the world for its "golden color, fragrant taste and pure taste". Its main features are: delicious, not greasy, not irritating if eaten in large quantities, rich in protein, amino acids and other vitamins and trace elements, moderate in calories, low in fat, good for the stomach and spleen, suitable for all ages, and is a rare traditional delicacy one. It can be enjoyed casually or with wine and tea; it is not only an ideal snack food, but also a good gift when visiting relatives and friends.

7. Yiwu Brown Sugar Twist

Yiwu Brown Sugar Twist is a traditional snack in Yiwu. In October and November every year, sugar pressing activities begin in Yiwu. The general steps are as follows: first press the sugar stalks to dry in the machine, put the sugar water in a pot, add some baking soda, the impurities in the sugar water will turn into foam, float on the water, and the workers will fish out the foam. After the sugar water boils, pass the sugar water to the second smaller pot. The sugar water becomes thicker and less... Just pass it to the back. The farther to the back, the smaller the pot, and the evaporation of the water makes the sugar water thicker and thicker. The thicker. When you get to the last pot, stir constantly until it becomes syrup, then take it out of the pot. Before the syrup cools down and hardens, pour the syrup evenly over the twisted twists. Fresh brown sugar twists are ready.

8. Tianjin hemp flower

Ingredients: 25 kg of flour, 12.25 kg of vegetable oil, 6.75 kg of white sugar, 250 g of ginger slices, 175 g of green and red silk noodles. 110 grams of osmanthus each, 275 grams of sesame seeds, 750 grams of saccharin, 5 grams of water, 7.5 liters

Preparation method 1. The day before frying the twists, add 500 grams of old fertilizer with 3.5 kg of flour, and mix with 4 liters of warm water Stir evenly and ferment into old fertilizer for use the next day.

2. Use 2 liters of water to dissolve 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water and set aside.

3. Take 3.5 kilograms of flour and scald it into crispy noodles with 550-650 grams of hot oil and set aside.

4. Take 750 grams of sesame seeds, blanch them in boiling water to keep them from getting wet or dry, and prepare them for rolling hemp strips.

5. Use the hot pastry noodles, add 3.25 kilograms of white sugar, 110 grams each of green and red silk threads, 275 grams of osmanthus, 175 grams of ginger slices and 25 grams of alkali noodles, then add 1750 ml of cold water and mix well. , rub your hands with 500 grams of dry flour, and stir the dough until it is soft and hard. Use 1000 grams of pavement during the rolling process.

6. Put the remaining 16 kilograms of dry noodles into the dough mixer, then mix in the old fertilizer that was made the day before, add the melted sugar water, and then adjust the dough according to the moisture content of the flour. Season, pour appropriate amount of cold water, mix into a large dough and set aside.

7. Fry the large noodles, cut them into large strips, and then feed the large strips into the strip machine to press them into thin noodles, then pull them into short strips of about 35 cm and smooth them out. One part is used as light strips, and the other part is rubbed with hemp seeds to make hemp strips. Then make the reconciled crispy noodles into crispy strips. Match the light strips, hemp strips and crispy strips in a ratio of 5:3:1, and knead into a rope-like twist (pinch well).

8. Pour the oil into the pot and cook it over a slow fire until it is warm. Put the peanut paste into the warm oil pan and fry for about 20 minutes. It will turn red in color and the twist body will be straight and not bent. Remove it. After it comes out, add an appropriate amount of rock sugar residue, melon strips and other small ingredients between the strips.

9. Soft twist twist

Ingredients: 1000 grams of flour, 12 grams each of dry yeast, baking powder, 300 grams of sugar, 100 grams of oil, 450-500 grams of water.

Twist twist

Twist twist

Preparation method:

1. Pour the dry flour on the chopping board, add dry baking powder and mix well.

2. Put the water sugar into the basin and stir in one direction. When the sugar is completely dissolved, add the soybean oil. Stir evenly and pour it into the dough pit. Mix it together quickly. Combine the water and sugar to make the dough. After waking up, knead repeatedly for three times. Repeat (knead once after waking up for 10 minutes) and finally brush with oil to avoid drying out the skin.

3. When the dough is ready, roll it into a long strip and apply a small amount of oil on it. After waking up, you can knead the dough.

4. First take a small amount and rub it evenly, then hold one end with one hand and apply full strength with one hand, then combine the two ends to form a single twist. Hold the end with the ring with one hand, and then insert the end into the ring after applying full strength with one hand. Form into twists.

5. Heat up the large pot and heat the oil until it is 70% hot. Put the twists into the oil pan and fry until it boils, then turn over and fry until medium red and serve.

10. Crispy twist twist

It is a common variety of halal snacks in Beijing. Crispy twist twist is not only found in Beijing but also in the south. The shape and texture are basically the same. In addition to crispy twists, Beijing also has sesame twists, steamed rice noodles, honey twists, etc. Therefore, there is a poem in "Hundred Songs of Food in the Old Capital" that says: "Twist cakes are said to be in the capital, with many famous names and colors, you can eat them to your heart's content, they are delicious and cheap everywhere Yes, all year round, morning and evening. "Crispy Twist First, dissolve the brown sugar, soda, and oil with twice the water, then pour in the flour and mix well. There is also a method of kneading dough with alum, alkali flour, brown sugar, and sugar-osmanthus. After forming a dough, knead in warm water, cover with a damp cloth and let it sit for 10 minutes. When making, cut the dough into small pieces, roll it into a strip of about 10 cm, put it into a plate and brush it with a layer of oil, add three or four layers and let it sit for a while, then pick up one piece and knead it into a long rope to form three strands. , made into twists, its specifications are about 12 centimeters long, the strips should be uniform and brown, and each piece weighs about 30 grams. Pour the oil into the pot, and when it is 60% hot, put the twist dough into the oil in batches and fry it as you go. When frying, use chopsticks to shake the twist dough in the oil to make the strips stick to each other. Slightly loosen the center to facilitate deep-frying, and serve when fried until brown. Crispy twists are characterized by being burnt, crispy, crispy, and sweet, and they remain crispy after being stored for several days.

There are two types of fried twists, one is three-strand twists, and the other is rope-top twists. To twist the rope head, use both hands to press the left and right ends and twist them tightly. Lift the two ends up and close them. The rope should be twisted hard and it will automatically twist into a twist shape. Then gently pinch the two closed ends together and fry them in the oil pan. , this method is called rope head. There is also sesame twist, which is basically the same as crispy twist. The difference is that when the sesame twist is rolled into small dough, it is rolled in sesame seeds mixed with boiling water. There is also a kind of hibiscus twist, which is basically the same, but after frying, roll it with a layer of powdered sugar mixed with cooked flour and white sugar. They all have the characteristics of being crispy and have a good taste.

Steamed rice dumplings are one of the best halal snacks in Beijing and are very popular among the people. Some people also call it dumplings and ring cakes, which are fancy varieties of twists. It is said that ring cakes have been around since the Warring States Period. After the Qin and Han Dynasties, they have been a must-eat food during the "Cold Food Festival".

Preparation method: First, put the alum, alkali, brown sugar and sugar-osmanthus in a basin and dissolve it with warm water, then pour in the flour and mix evenly. After mixing, roll it into a long strip and plate it up for a while, then grind it into pieces. Small dose.

Stir the hemp seeds with boiling water, stick the mixture onto the mixed hemp seeds, roll them into 10 cm long barcodes and put them on the plate, code them in 3 to 4 layers and then spread them. After the jujube is cooked, take two small strips and twist them into two even long ropes with your hands. Fold the two ends back and forth into eight ropes. Pinch the two ends together to form a jujube pit shape with two pointed ends and a large middle part. Cook in oil. fry. When frying, heat the peanut oil in the pot to 50%. Hold the pinch of the dough twist, lower the dough into the oil pan and swing it back and forth to set the shape. After the dough is slightly firm, deep-fry the whole piece in the oil until it turns brown.

This food is sweet and crispy and has a unique taste. It can be eaten with wine or on its own.

First dissolve baking soda, sugar and oil in water, mix into flour, knead evenly, roll into long strips, roll up, let the dough rise, add a small amount to each Roll each into 8 cm long strips, place them on a plate, put one layer on top, brush with a layer of oil, and lay down 3-4 layers until they are awake. After waking up, pick up one piece, twist it into a long and thin rope, and combine it into three strands. Twist them into twists, each about 12 cm. Fry in a pan with 60% hot oil. Use chopsticks to stir gently until they float to the surface. Remove and cool.

11. Egg puff twist

Ingredients: 5000g flour, 1500g eggs, 1500g oil, 500g yeast dough, 500g sugar, 50g alum, 50g alkali .

Method:

1. Dissolve sugar, alkali and alum with 2000 grams of warm water. Pour the flour into a basin, add egg liquid and 500 grams of old fermented dough, mix with the melted solution, and knead evenly. Cover the dough with a wet cloth and let it sit for 10 minutes. Cut off a piece with a knife, roll it into a long strip, and press it. Shape it into a flat shape, chop it into small rectangular strips, then roll it into a long strip, bring the two ends together and twist it, fold it and twist it again, repeat this twice to form eight strands, which is the twist.

2. Heat the oil in the pot until medium-high, add the raw twists and fry until golden brown and cooked.

Features: Golden color, beautiful shape, crispy and sweet.

12. Sichuan Mahua

Parts of Qu County, Guang'an and Chongqing in Sichuan commemorate the patriotic poet Qu Yuan by making Mahua during the Dragon Boat Festival.

Method:

1) First mix baking soda (baking soda) and brown sugar into flour, knead evenly, roll it into a long strip, roll it up, and let it rest , apply some rapeseed oil;

2) Add the ingredients. Roll each small amount into a 4 cm long strip, put it on the plate, put it in one layer, brush it with a layer of oil, code 3 - Layer 4 is awake. After waking up, pick up one, twist it into a long and thin rope, make three strands, and twist them into a twist shape, each about 10 cm.;

3) Fry in the oil pan , the oil is 60% hot, use chopsticks to gently stir it to the surface of the oil, take it out and let it cool.

4) Mahua can be stored in plastic bags for a long time and can be used as snacks during the rice harvest in August.