Operation:
(1). Preparation of loosening agent: Alum is added with 0. 1 kg cold water, and alkali powder is added with 0.35 kg cold water, which are respectively dissolved into solutions. Then slowly pour the alkaline water into alum water and stir with a shovel until there is no foam. Can be used at any time. Do not mix alum powder and alkali powder in some water during operation to avoid splashing and affecting safety. This loosening agent neutralizes acid and alkali to produce carbonic acid gas expansion, which makes it consume less oil and the product crisp.
In addition, baking soda, alkaline water or yeast dough can also be used as a loosening agent.
(2) Flour mixing: mixing flour with sugar, oil and loosening agent, adding about 1.5 kg of water, and mixing flour. Let the dough stand for 40 minutes before forming. If not, add 0.5 kg of old yeast when preparing dough.
(3) Forming: the dough is cut into small strips with required weight, and kneaded one by one into slender strips with uniform thickness of about 40-50 cm. Pay attention to rubbing the length during operation, and don't stretch it, otherwise it will make the finished product tough and shrink into a "short fat shape". After rubbing, twist it into two strands of rope, and then twist it into four strands of hinge, which is the black body. The length of the blank is required to be consistent.
(4) blanching: heat the oil in the pot, put it into the blank, gently stir it with a wire fence, and pick it up when it floats and turns golden yellow. If the appearance needs to be dusted with powdered sugar, it is best to mix it temporarily when selling. Stir too early, and the powdered sugar will be easily wetted by oil, which will affect the color.
Quality standard: the color should be golden yellow or deep yellow, and the appearance of powdered sugar should not be dissolved. The appearance should be slender and uniform, and the middle part (except the two ends) should be more than four strands. The taste is crisp, not soft or tough. The water content should be lower than 10%. Ingredients: wheat flour, vegetable oil, diced meat, salt, pepper powder, spiced powder, walnut kernel (cut into small pieces), sesame seeds, almonds and peanuts.
Operation:
(1), add vegetable oil or butter to the hot pot, add a little diced meat, stir fry, and switch to low heat after the oil comes out;
(2) Add flour and stir fry. The best one said that only beef bone marrow oil was used for frying. When the noodles are cooked (the noodles will turn brown slowly and you can smell the fragrance of the cooked noodles. If you don't feel comfortable, try them. Can you tell the taste of cooked noodles from that of raw noodles? Seasoning with salt, pepper powder, spiced powder, walnut kernel (cut into small grains), sesame, almond and peanut;
(3) When frying, the heat is the most difficult to master. The noodles are not cooked well, and the bottom of the cauldron is burnt. Once this pot of camellia oil is burned, there is always a strange smell in the mouth, which makes people feel uncomfortable. Therefore, the fire should be moderate and small, which is nothing more than frying and easy to taste, but men have to fry in order to prevent scratching the bottom. When the flour turns from white to yellow and the aroma is overflowing, it can be cooked.
(4) The finished product is fried noodles. At this time, find a big pot to boil oil tea with boiling water. Only boiled water can be used when stirring, and men keep stirring evenly. Never roll a knot in one's heart in the pot, while stirring and heating. When the camellia oleifera sticks to the spoon, it's time to make it. Heat the bottom of the pot with a small fire.
3. Finished product: made of twist and put into cooked camellia oleifera, which is called camellia oleifera twist. Soak the fried fresh twist and sprinkle with sesame, almond, soybean, peanut, walnut and other ingredients.