The third Northeast snack - crispy twists
Overview
In fact, this stuff shouldn't be considered unique to the Northeast. It seems to be found all over the country, but it is all over the streets in our hometown, so let's consider it a kind of thing.
Tags
Ingredients
Steps
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Crack the eggs into a bowl, add peanut oil and sugar, and beat until combined.
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Add flour again. The amount of flour will be slightly different due to the water absorption of each flour. It depends on your situation. Generally, you can use all-purpose flour, which is the ordinary flour we use to make restaurant buns. I used high-gluten flour, which is also ok.
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Knead the dough and let it ferment for thirty minutes.
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Knead the dough and sprinkle some black sesame seeds into it, of course white sesame seeds can also be used. I have no more white sesame seeds.
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Roll out the dough into a rectangular shape, about 5mm thick.
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Cut into long strips, the width is also about 5MM.
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Take out one of them, hold one side with your left hand, and twist the other side with your right hand, just like your grandma used to twist the rope when she was a child. (That is to roll the noodles from top to bottom to make them firmer)
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In this way, fold the two ends in half, hold it in your hand, and the bottom will automatically twist together. Insert your fingers at the lower end.
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Thread the other end through and twist it into a twist.
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Complete all the noodles in this order.
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Heat the oil in a pot until it is 70% hot, then deep-fry it. The fire should not be too high, otherwise the inside will be uncooked and the outside will be mushy. Fry until golden brown on both sides. You can control the oil out of the pan or use oil-absorbing paper or kitchen paper. Keep it sealed after cooling, otherwise it will become soft due to moisture and become unpalatable.
