Dongxiang crispy rice

Overview

Dongxiang Suwan is also a type of dumpling. The most common type of dumpling we see on the market here is plate dumpling, while Suzhou is almost non-existent. This is what Lei Jiang, a senior editor in the Xinjiang food industry, discovered when he attended the Hui people's flowing feast. When making crispy dumplings, it is slightly different from Xinjiang's plate dumplings. When kneading the dough, add clear oil, eggs, and sugar. After kneading the dough, cut it into rounds, flatten it into large rectangular slices, twist it, and fry it in a pan. It is loose, soft, and sweet. Suwan is a fried food that the hospitable Dongxiang people eat on a flowing mat. When talking about this fried food, we have to mention the Dongxiang Noodles, which are as big as a Kang table. Twisted dumplings are also called crisp dumplings. They are an indispensable food in the wedding banquets of the Dongxiang people. They are as durable in storage as the naan of the Uygur people in Xinjiang, and the color and taste do not change. Suwan is generally made in large sizes. In the past, it was used to warmly entertain relatives and friends at banquets, festivals and other grand events. It also expresses sincerity to relatives and friends. Nowadays, making the dumplings bigger indicates that the feast is solemn and grand. Now the Hui people in Xinjiang also make this dumplings, and they also serve as fried food at banquets to entertain guests. The Dongxiang ethnic group is an ethnic minority that believes in Islam. Their clothing, weddings and funerals, festival etiquette, customs and taboos are inextricably linked to Islam. Especially in terms of food, it has unique form and content.

Tags

• snacks
• home cooking
• egg
• flour
• white sugar
• vegetable oil

Ingredients

Steps

1. 1 Ingredients: 500 grams of flour, 1 egg, 100 grams of sugar, vegetable oil

   

2. 2 Add eggs to the flour, sugar and 50 grams of vegetable oil

   

3. 3 Knead it into a smooth dough, apply a layer of vegetable oil, cover it with plastic wrap, let it rest for more than 30 minutes, knead again, and let it rest for a while

   

4. 4 Divide the risen dough into small pieces,

   

5. 5 Then roll it into a long piece, use a cutter to remove the uneven edges, and then cut into long and large square pieces;

   

6. 6 This piece is larger and thicker than the fried dough sticks. Stack the two pieces together and twist them

   

7. 7 Heat the pan with cold oil, add crispy dumplings,

   

8. 8 Fry until golden brown on both sides and take out

   

9. 9 Drain the oil and let it cool before eating