Use the "dough head" of traditional fermentation technology to make the starter. Dissolve salt in water and mix it with flour. Knead it by hand until the dough is smooth and shiny; then divide the dough into small pieces of 100 grams each. Knead the noodles one by one into a dough of even thickness. After all the mahuang balls are 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 turns 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 Flowers

Tianjin Hemp Flowers

Tianjin Hemp Flowers

Ingredients Flour 25 kg Vegetable Oil 12.5 kg White Sugar 6.75 Kilograms of ginger slices 250 grams of alkaline noodles 175 grams of green and red silk threads 110 grams of osmanthus 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, use 3.5 Add 500 grams of old fertilizer to 1 kilogram of flour, stir evenly with 4 liters of warm water, and ferment into old fertilizer for use the next day.

2. Use 2 liters of water to turn 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 into 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 alkaline 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 fermented 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

Twist

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

Preparation method:

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

2. Put water and sugar into a basin, stir in one direction, add soybean oil after the sugar is completely dissolved, stir evenly, pour into the dough pit and mix quickly, then mix together to form water-kneaded sugar. Let the dough wake up slightly, knead it three times (knead it once after 10 minutes of resting), and finally brush it with oil to avoid drying out the skin.

3. Wait for the dough to rise, then 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 use the strength with the other hand. After the strength is fully applied, bring the two ends together to form a single twist strength. Hold the end with the ring with one hand and continue to apply strength with the other hand. When the strength is full, Insert the last end into the ring to form a twist.

5. Heat up the large pot and add oil. When it is 70% hot, put the twists in the oil and fry until it boils, then turn over and fry until it turns medium red and it is ready.