Crispy little twists
Overview
My aunt brought back the Tianjin specialty twists that my classmates bought when they went out to play. They were all oily and the children insisted on eating them. So I studied the recipe and tried it myself. It was quite successful. It tastes good. Crispy and fragrant. Why are there bubbles?
Tags
Ingredients
Steps
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Mix the dough with water to form a white dough. Make a yellow dough with eggs and oil. Then mix the two doughs and knead them into a uniform dough. This step is more laborious.
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Roll out into a dough of about 0.5 cm.
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Cut into long, even strips.
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Roll into long thin strips and twist into a twist. This step is technical and time-consuming. Didn't bother taking pictures.
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Put in oil pan and fry over medium heat until golden brown.
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Very crispy and fragrant after cooling. If you want it to be firm, just use water to knead the noodles; if you want it to be crispy, add more oil. The recipe I used is half oil and half water, which is pretty good. Depending on personal preference, you can add sugar or salt.