Twist two or three strands of noodles together and fry until cooked. Rich in protein, amino acids, vitamins and trace elements. Small twist has moderate calories and low fat. It can be used not only for leisure taste, but also with wine and tea. It is an ideal leisure snack. In the northeast of China, there is an ancient custom of eating twist in the long summer. Among them, Tianjin Twist is the most famous.
Editor of main varieties
1, Rhizoma Fraxini Jishan
Jishan Twist is a traditional snack in Yuncheng. According to legend, twist was originally a court food, and when it spread to the people, it became a shape with two sides stuck together. Qinggan
Tianjin twist
Tianjin twist
During this period, a businessman in Xiwei Village, Zhaidian Town brought it back to his hometown Yuncheng, where he made and sold it, with many customers. Later, the merchant constantly improved the production technology, changed the twist from two strands to three strands, and then twisted it into fried, showing a golden thread pattern. Jishan Twist sells well in more than 20 provinces and cities, such as Beijing, Shenzhen and Heilongjiang, and is exported to Taiwan Province, Singapore, Malaysia, Indonesia, the United States, Japan and other countries and regions, which is very popular.
2. Tianjin Twist
The founders of Guifaxiang Twist are Fan Guicai and Fan Guilin. They once opened Guifaxiang and Guifacheng Twist Shop in 18th Street, Dagu South Road, Tianjin respectively. Because the shops are located in 18 street, people used to call them 18 street twists.
The 18th Street Twist is a kind of mixed stuffing big twist, which is innovated through repeated exploration. A crisp stuffing containing osmanthus fragrans, ginger, peach kernel and melon strips is sandwiched between white strips and hemp strips, so that the fried twist is soft and sweet. It is characterized by fragrance, crispness, crispness and sweetness, and it will not stink, soften or deteriorate after being placed in a dry and ventilated place for several months.
3, Suzhou and Hangzhou lotus root powder twist
Suzhou and Hangzhou snacks have always been loved by the imperial court. Suzhou-Hangzhou lotus root starch dough twists are mainly made of rock sugar lotus root starch, which can strengthen the spleen, stimulate appetite and replenish qi and blood. It is suitable for people who are weak and sick, have poor appetite and are malnourished. Lotus root starch twist is golden and eye-catching, sweet, crisp and delicious, sweet but not greasy, fresh in taste and fragrant in teeth and cheeks; It's delicious and not greasy, and it won't get angry if you eat too much. Among them, Tooth-scented Twist is the most famous.
4. Wu You Twisted
Una is famous for its flavor. Because the blank is shaped like a rope, it is commonly known as an oil rope. Legend has it that it has a history of more than 200 years. When Emperor Qianlong of Qing Dynasty went down to the south of the Yangtze River and passed by Huai 'an House, Yancheng County magistrate paid tribute to him and praised him greatly. Tea shops in Una town, such as Wuyunzhai, Dong Datong and Fang Yusheng, are century-old shops dealing in this kind of food. Because of exquisite materials and refined technology, it is famous for its fragrance, sweetness, crispness and crispness. In addition, it looks like a double dragon hovering, small and exquisite, bright red in color, oily but not greasy, sweet and delicious, and it is a good product for home, tourism and gifts. Nowadays, exquisite auxiliary materials have been added, which makes the color, fragrance and taste more prominent. The annual output has soared to tens of thousands of kilograms and won the provincial quality product certificate.
5. British twist
Daying Village, Daying Town, Shan County, Henan Province, is a famous Daying twist producing area in China. The twist here is crisp, crisp and fragrant. On September 27th, 20001year, Liu Heping, manager of Daying Village Laoliu Twist Processing Company, blew out a giant twist with a length of 2.66m, a diameter of 0.3m and a weight of 88kg. * * * We used 75 kilograms of flour and 80 eggs, and specially made a 3m-long stove and oil pan, and used more than 500 kilograms of cooking oil. With the cooperation of 15 workers and the assistance of suspension chain, it was notarized by the county notary office on the spot, preserved in vacuum seal, and declared again with relevant application materials, which hit the Guinness World Record and became the largest and longest twist in the world today.
Fried dough twist
Distorted (20 sheets)
Mix flour with warm water, ferment, add seasoning such as eggs, rub into silkworm chrysalis, fry, slice and shape. Yellow cola is crisp, sweet and palatable, and won't dry if it is put for a long time. The British flower fight began in the Qing Dynasty and has a history of hundreds of years. Its unique ingredients and taste are different from those of Tianjin, Shanxi, Shaanxi and other places, and it has become a distinctive traditional food in the "Golden Triangle" area of Shanxi, Shaanxi and Henan. Its basic ingredients are refined flour, salt, eggs, sugar and so on. , divided into sweet and salty, are hard noodles, with the characteristics of "fragrant, crisp and crisp". After liberation, Daying Twist was improved by Cai Yuangui, the chef of Sanmenxia Catering Service Company, and the production technology and ingredient technology were greatly improved, forming a unique "Daying Twist". Twist is long, persimmon red in color, bright, angular, sweet and delicious, yellow and crisp, and has high nutritional value if it is not dried for a long time. On September 27th, 20001year, the team leader Liu Heping blew out a giant twist with a length of 2.66m, a diameter of 0.3m and a weight of 88kg, which hit the Guinness World Twist Record and was successful. Many news media such as CCTV's "About" column have made special reports on this.
The origin of Daying Twist is related to a touching legend. According to the memories of the old people in the village, scorpions were rampant in Daying area at the end of the Ming Dynasty, which was extremely harmful. About half of the people who were stung by scorpions died. In order to curse the harm of scorpions, every household will pull the mixed noodles into long strips, twist them into scorpion tails and eat them after frying, which is called "biting scorpion tails". Over time, this "scorpion tail" evolved into a twist. Therefore, Daying Twist has been endowed with the meaning of auspiciousness, health and peace. On New Year's Day or at weddings and funerals, locals always treat guests with twist or use it as a gift to express their feelings. The beautiful implication of Daying Twist and the special function of contact and friendship have gradually become an important part of the rich food culture in western Henan.
Daying dough can be divided into soft dough and hard dough according to water content. At first, most of the twists made by the eagle were "soft noodles". /kloc-in the middle of the 0/9th century, Daying people fried "hard noodles" with less water content. This kind of twist is long, persimmon is bright in color, angular, sweet and crisp, and has high nutritional value. As soon as it came out, it was loved by people on both sides of the Yellow River. In the 28th year of Guangxu in Qing Dynasty, Empress Dowager Cixi and Emperor Guangxu returned to Beijing from xi 'an, and when they passed by Daying, they tasted Daying Twist, which was full of praise and called it "fragrance", "crisp" and "crisp" as a tribute. The value of Daying Twist, which became a tribute, soared, and the technological formula was given orally and secretly by the founder. Ordinary people can only taste it occasionally at festive wedding banquets, visiting relatives and friends, and major festivals. For many years, some mysterious camp twists have been "hidden in the boudoir".
"In the old society, Wang Xietang flew into the homes of ordinary people." Sweeping away the smoke of hundreds of years of history, the British Twist also unveiled the noble veil of its former tribute. Nowadays, various twist shops have mushroomed on the streets of Daying Village. These shops are not large in scale, and the twist is completely fried by hand. Master Twist waved his dexterous arm, rubbed, folded and twisted those slender dough pieces, threw them into the boiling oil pan, and then kept stirring them with a pair of long chopsticks. Soon, a yellow and crisp twist came out of the pot. "Don't look at the same churning, the twist in the camp is different from other places." A master told reporters, "What can fall to the ground and can't be picked up is the real twist camp!"
When it comes to twist, we can't help but mention the twist of 18th Street in Guifaxiang, Tianjin. It is not only the earliest Guinness record holder in China's twist field, but also developed a series of products, which are recognized as good taste. Guifaxiang's twist is mostly assorted stuffing, which is more suitable for southerners' tastes. Compared with Daying Twist, Tianjin Twist is sweeter, less brittle and more expensive. Daying Twist has formed its own style because of the characteristics of ingredients and production technology, which not only conforms to the eating habits of northerners, but also is deeply loved by southerners. At the same time, the low price has also won a broad market space for Daying Twist. However, for a long time, Daying Twist was handmade and did not form a large-scale operation. In today's highly market-oriented, can this ancient folk food culture be carried forward only by manual workshops?
Step 6 bite the golden thread
Guanzhong's golden-biting twist has inherited the original production technology (without any additives) and the materials used are very elegant. Using high-quality spring wheat and pure pressed rapeseed oil as the main raw materials, the traditional fermentation method (yeast head fermentation) not only ensures the crisp taste of twist, but also makes its color naturally golden, which is deeply loved by the people of Sanqin.
It is said that on his way home from prison, Cheng pawned his prison clothes and bought a twist to honor his mother, which became a much-told story! The twist originated in the hinterland of Guanzhong is golden and striking, and the eater is like biting gold. The people's love and respect for this historical figure is integrated with the twist in the workshop. Perhaps this is the best interpretation of Qin people's filial piety to all virtues!
Making method of golden-biting twist;
Using the "dough head" of traditional fermentation technology as starter, salt is dissolved in water and mixed with flour evenly, and kneaded by hand until the dough is smooth and shiny; Then divide the dough into 100 grams of small noodles, and rub them one by one into uniform twists. When all the twists are rubbed, fry them from the first one. Select pure rapeseed oil and heat it in a pot 120℃, add dough twist, gently straighten it with long chopsticks, and pick it up when it floats golden.
Golden twist has a long history, which is deeply loved not only by the people of Sanqin, but also by people all over the world because of its "golden color, fragrant taste and pure taste". Its main characteristics are: delicious but not greasy, not getting angry when eating more, rich in vitamins, trace elements such as protein and amino acids, moderate in calories, low in fat, invigorating the stomach and spleen, and suitable for all ages. It is one of the rare traditional delicacies. Not only can you have a casual taste, but you can also accompany wine with tea; It is not only an ideal snack food, but also a good gift for relatives and friends.
7. Yiwu Brown Sugar Twist
Yiwu brown sugar twist is a traditional snack in Yiwu. Every June 10, 1 1, Yiwu starts to squeeze sugar. The general steps are as follows: first, dry the sugar stalks in the machine, put the sugar water into the pot and put some baking soda. The impurities in the sugar water will become foam and float on the water, and the workers will scoop up the foam. After the sugar water boils, pass it to the second smaller pot, and the sugar water becomes thicker and less ... so it passes to the back, and the pot becomes smaller and smaller, and the evaporation of water makes the sugar water thicker and thicker. In the last pot, continue stirring until it becomes syrup. Before the syrup cools and hardens, pour the syrup evenly on the paved twist. Fresh brown sugar twist is baked.
8. Tianjin Big Twist
use
Flour 25 kg vegetable oil 12.25 kg sugar 6.75 kg ginger slices 250 g alkaline noodles 175 g moss red silk10 g osmanthus 275 g sesame 750 g saccharin 5 g water 7.5 l.
Production method: 1. On the day before frying, 500 grams of old fat was added to 3.5 kilograms of flour, stirred evenly with 4 warm boiled water, fermented into old fat, and used the next day.
2. Use 2 liters of water to cremate 3.5 kilograms of white sugar, 135 grams of alkaline noodles and 5 grams of saccharin into sugar water for later use.
3. Take 3.5 kilograms of flour and scald it with 550 ~ 650 grams of hot oil into crispy noodles for later use.
4. Take 750 grams of hemp seed, scald it with boiling water, keep it moist and dry, and prepare to rub hemp strips.
5. Add 3.25 kg of white sugar, 65,438+065,438+00 g of green shredded pork, 275g of osmanthus fragrans, 65,438+075 g of ginger slices and 25g of alkaline noodles to the scalded crispy noodles, then add 65,438+0750 ml of cold water and mix well. Rub your hands with 500g dried noodles and stir the noodles until the hardness is appropriate. Pavement 1000g is used in the rubbing process.
6. Put the remaining 16kg dry flour into the dough mixer, then mix in the old fertilizer prepared the day before, add the melted sugar water, and then pour in a proper amount of cold water according to the water content of flour in different seasons, and mix into noodles for later use.
7. Bake the big noodles, cut them into big strips, then send the big strips to the layering machine, press them into fine noodles, then pull them into short strips of about 35 cm, and straighten them. One part is used as a smooth strip, and the other part is rubbed into hemp strips with hemp seeds. Then make the mixed crispy noodles into crispy strips. Smooth strips, hemp strips and crisp strips are kneaded into rope-like twists (kneading mouth) according to the ratio of 5: 3:1.
8. Pour the oil into the pot and fry it with slow fire until it is warm. Put the twist into a warm oil pan and fry it for about 20 minutes. It is purplish red, and the dough twists straight without bending. After taking out, add a proper amount of small materials such as rock sugar residue and melon strips between the strips.
9. Soft twist
Raw materials: flour 1000g dry yeast baking powder 12g sugar 300g oil 100g water 450-500g.
Fried dough twist
Fried dough twist
Method:
1. Pour dry flour on the chopping board, add dry baking powder, mix well and scrape the pit.
2. Put the water sugar into the basin and stir in one direction. After the sugar is completely dissolved, add soybean oil. Then stir evenly, pour into the pit and stir quickly. Knead the dough with synthetic water for three times (once every 10 minute) and brush it with oil to avoid dry skin.
3. After waking up, you can rub the dough with the same amount of brush oil.
4. Take a small dose and rub it evenly, then press one end with one hand, and then combine the two ends to form a single twist. Hold one end of the ring with one hand, and then insert one end into the ring to form a twist.
5. When the oil in the cauldron is heated to 70% heat, put the twist into the oil pan and fry until it boils, then turn over and fry until it is medium red.
10, crispy dough twists
It is a common Muslim snack in Beijing. Crispy dough twists are not only found in the south of Beijing, but also have the same shape and texture. Besides limp and numb flowers, there are sesame twist, cactus twist, honey twist and so on. Therefore, there is a poem in "Ode to the Gourmet in the Old Capital" that says: "The sesame seed cakes are all famous, delicious and cheap everywhere, and faint in the morning all year round." First, dissolve brown sugar, soda and oil with twice as much water, then pour in flour and mix well. You can also use alum, alkaline noodles, brown sugar, osmanthus and flour. When the dough is ready, knead it in warm water and cover it with a wet cloth 10 minute. When making, the baked dough is pulled into a small dose, kneaded into a strip of about 10 cm, put in a plate, brushed with a layer of oil, kneaded for a while, and then picked up a long rope to synthesize three strands to make a twist. Its specification is about 12 cm long, and the strips must be uniform and brown, and each strip weighs about. Pour the oil into the pot, and when the fire is 60% hot, put the twist into the oil in batches and fry it until it is cooked. When frying, use chopsticks to shake the twist in the fritters, so that the rope is slightly loose and convenient for frying. You can eat it when it is browned. Crispy twist is characterized by scorching, crispness, crispness and sweetness, and it remains crisp after being stored for several days.
There are two kinds of fried twist, one is inverted three-strand twist and the other is rope twist. The twisting method of rope head is to rub the left and right ends with both hands, lift the hanging ends and close them. The strip should be rubbed vigorously, and it will be twisted into a twist shape automatically. Then, the collected ends are gently pinched together and fried in the oil pan. This method is called rope end. There is also sesame twist, which is basically the same as limp and numb flowers. The difference is that sesame seeds should be mixed with boiling water when pulling flour. There is also a kind of lotus paste twist, which is basically the same, except that it is fried and rolled with a layer of powdered sugar mixed with cooked flour and white sugar. They are all crispy and delicious.
Twist is one of the best halal snacks in Beijing, which is deeply loved by the people. Others call it "Zhuzi" and "Huanbing", which are fancy varieties of twist. It is said that doughnuts existed as early as the Warring States Period, and after the Qin and Han Dynasties, they were a must-eat food for the "Cold Food Festival".
Production method: firstly, put alum, alkali, brown sugar and osmanthus into a basin and melt it with warm water, then pour the flour into it and stir it evenly. After mixing, rub into long strips and put them on a plate for a while, and then pull them into small doses.
Stir the hemp seed with boiling water, stick a small dose on the mixed hemp seed, rub it into a small bar code with a length of 10 cm, and put it in a tray with 3 to 4 layers. After cooking, pick up two small strips and knead them into two uniform long ropes by hand. Fold the two strips back and forth into eight strips, and knead the two ends into jujube stones with two sharp ends and moderate size. Add oil and fry. When frying, the peanut oil in the pot is 50% hot. Take the twist knob, put the blank into the oil pan, swing it back and forth, and let it set. When the blank is slightly hard, fry it in oil until it is brown.
This kind of food is sweet, crisp and has a unique taste. You can drink it or eat it alone.
First, dissolve baking soda, sugar and oil in water, add flour, knead well, knead into long strips, roll them up, wake them up and put the dose. Each dose is kneaded into 8 cm strips, stacked in a tray, stacked one layer, brushed with a layer of oil, and proofed for 3-4 layers. After waking up, pick up one, knead it into a slender rope and put it on the tray.
1 1, crispy eggs
Raw materials: 5000g of flour, 0/500g of egg/kloc-,0/500g of oil/kloc-,500g of old yeast, 500g of sugar, 50g of alum and 50g of alkali.
Exercise:
1. Dissolve sugar, alkali and alum with 2000g warm water. Pour the flour into the pot, add the egg liquid and 500g of old baking powder, knead it together with the melted solution, cover it with a wet cloth for 10 minute, cut a piece with a knife, knead it into a long strip, press it into a flat shape, chop it into rectangular strips, knead it into a long strip, fold the two ends and twist it into one strand, and repeat this twice to form eight strands.
2. Heat the oil in the pot until it is 80% cooked, and add the raw twist to fry until golden brown.
Features: golden color, beautiful appearance, crisp and sweet.
12, Sichuan Mahua
During the Dragon Boat Festival, some areas in Quxian, Guang 'an and Chongqing in Sichuan made twists to commemorate the patriotic poet Qu Yuan.
Exercise:
1) First, add-baking soda and brown sugar to the flour, knead it evenly, knead it into strips, roll it up, and wipe some rapeseed oil after waking up;
2) reduce the dose. Rub each dose into a 4cm strip, stack it in a tray, stack one layer, coat it with oil, and wake up in 3-4 layers. After waking up, pick up one, rub it into a slender rope, synthesize three strands, and twist it into a twist, each strand is about 10cm.
3) fry in an oil pan until the oil is 60% hot, gently stir with chopsticks, float to the oil surface, and take it out to cool.
4) Twist can be stored in plastic bags for a long time, and can be used as a snack when rice is harvested in August.