One alum, two alkali and three salts, that is, put one liang of alum, two liang of alkali, and three liang of salt for ten pounds of noodles. If it is alkaline noodles, add half less.

Extended information

The names of fried dough sticks vary from place to place. "Tianjin calls fried dough sticks a fruit; some areas in Anhui call it a fried dough stick; some areas in Anhui call it a fried dough stick; the northeastern region calls it a big fruit; and southern Fujian and other places call it a fried dough stick." Fried ghost; Chaoshan and other places call it fried fruit; Zhejiang area has the name Tianluo Jin.

As early as the Northern and Southern Dynasties, Jia Sixie, an agriculturist in the Northern Wei Dynasty, wrote "Qi Min Yao Shu". The method of making fried food is recorded in "Qimin Yaoshu": "Thin-ring cakes are called cold utensils, and they are green and beautiful." During the Tang Dynasty, the poet Liu Yuxi also mentioned cold utensils. "Tiaoxi Yuyincong Hua" mentioned: "Dongpo is devoted to food and drink, and writes poems and poems about it, and he often achieves perfection, such as "Lao Tao Fu" and "Bean Porridge Poetry". Another poem in "Cold Equipment Poems" says: "I rub jade with my slender hands for several times, and fry it in green oil until it becomes a tender yellow color. When I fall asleep in the spring, it is light and heavy, and the gold is wrapped around the arms of a beautiful woman." ’ Hanju is also a man who twists his head, and it comes from Liu Yuxi’s "Best Stories". "However, this kind of food called "Hanju" should be shaped like the armbands worn by women, similar to spreading seeds, not fried dough sticks. The fried dough sticks should be another innovation of fried noodles after the Southern Song Dynasty.