(zhás?nzi) is a delicious snack with Han flavor, belonging to Henan cuisine, which is characterized by yellow color, crispy and delicious. The Book of Qi Yaomin by Jia Sixie in the Northern Wei Dynasty recorded in detail the methods of making coolers in the Three Kingdoms, the Jin Dynasty and the Southern and Northern Dynasties. Throughout the ages, there have been names such as "hairpin", "thin rice cake" and "twist head".

raw material

Ingredients: 500g of flour. Seasoning: vegetable oil 1.5kg (actual dosage is about 150g), salt 7g, and cold water 250g.

manufacturing process

( 1)

Add 200 grams of hydrated noodles and salt, mix well, knead repeatedly, and add the remaining water while kneading until the dough is fine and particle-free. Put it in the pot, cover it with wet noodles and wake up for a while. Press woken noodles into a flat shape with a thickness of 1.5cm, and then cut them into strips the size of chopsticks. After kneading, put it into an oiled basin, brush a layer of oil on each plate to prevent adhesion, cover it with cloth and wake it up for 50-60 minutes.

(2)

Heat the vegetable oil, take out the rolled strip, put the strip head on the root of the left index finger and press it with your thumb, and wrap the other four fingers from the inside out, tapering while winding. About 30 times. Pull the tape down. Break the head and press the circle, then put two forefingers into the circle for 2/3, then use two chopsticks instead of two forefingers to straighten the two chopsticks, then fry them in oil until they are half cooked, then fold them obliquely, take out the chopsticks after setting, and take them out to the depth.