Cabbage is a famous specialty in Ningbo. It is about 3 cm long and has a green surface. Four tiny fried dough sticks are intertwined, which is small and exquisite. Because of the addition of moss powder and a small amount of salt, it tastes salty, crisp and delicious.

Raw material formula: standard powder 25kg, moss powder 1.3kg, salt 300g, sodium bicarbonate 200g, cotton oil 10kg.

Production method:

1. Mixing powder: mix seaweed powder and salt evenly, and then add standard powder. Then, sodium bicarbonate and water are added and stirred, and the mixture is required to be neither tough nor brittle, with appropriate hardness and easy rubbing.

2. Forming: cut the dough into long strips with a knife, then knead it into thin strips similar to wool with a thickness of about 30 cm, fold it into two strands and hemp rope, and then fold it into four strands to form a blank.

3. Frying: the oil temperature should be appropriate when frying, and the product is hard but not loose when the oil temperature is low. If the oil temperature is too high, the product will be tough, or the product will be born from the external coke. When the green body is fried to turquoise, you can take it out when you try it with your fingers and it is hard. Draining the remaining oil, cooling and packaging.

Quality standard: shape: long hinge shape, no bending, no looseness, uniform size and length.

Color: oil green.

Organization: the interior is crisp and oil-tight.

Taste: fresh, salty and crisp, crispy and delicious.

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