To make the twists crispier, divide the flour into two parts when making the dough. One part is made with oil, and the other part is made with water. Put two eggs in the water and mix the noodles evenly, and then Combine the two into one, stir evenly and let it rise for 30 minutes, so that the fried twists will be very crispy. When kneading and flocculating the dough, knead it thoroughly so that the internal lines of the dough are in the same direction and more layered.

How to knead the dough to make the fried twists crispier

If you want to make the fried twists crispier, you need to work harder on the dough. Divide the flour into two parts and use oil for one part. Make the noodles, mix one part with water, put 2 eggs in the water-mixed noodles, stir evenly, then combine the two noodles into one, stir evenly, and let it rise for 30 minutes, so that the fried twists will be It will be very crispy.

Key points for making fried twists

When using flour to make flocculation, keep kneading with your hands to fully integrate the dough with the ingredients. When kneading the dough, keep it long and smooth. Knead, fold, and knead again to make the internal lines of the dough in the same direction, so that the kneaded dough will be more layered.

What is Mahua?

Mahua is a special fried noodle snack in China. It is made by twisting two or three strips of noodles together and frying them in a pan. The main producing areas of twists in my country include Tianjin twists, Shanxi Jishan twists, Shaanxi Xianyang twists, Hubei Chongyang twists, etc. They are crunchy and delicious, with attractive color and fragrance, and can be used as staple food or snacks.