[Spicy Salt and crisp sesame flowers] street snacks

[Spicy Salt and crisp sesame flowers] street snacks

Introduction:

"Mahua was eaten more when I was a child. Nowadays, all kinds of Mahua in the streets have different tastes and innovations. Qinghai people have a traditional custom. Every December 28 is the time to fry Sanzi and Mahua. The big iron pot, stove, bellows and wheat straw are memories of that time. The housewives of three families and five families come together to help you finish your work Children don't let them watch. The door is locked. Until now, I don't know what it means. When I was young, Mahua didn't pay so much attention to it. The sweetness of growth is deeply imprinted in my heart. "Fragrance" is not only the taste of food, but also the memory of my heart. This recipe refers to a recipe that Lao Yang once made in his kitchen. The only liquid is "lard" and eggs Lard is very fragrant. Some people may not like it very much. It depends on your personal preference. I don't reject it. "

Production steps:

Step 1: prepare the ingredients, put all the ingredients into a large bowl, mix them into dough and let stand for 30 minutes

Step 2: Take 1 / 3 roll to form thin sheet (as thin and transparent as possible)

Step 3: trim and cut the edges and corners, and cut them into 0.5cm long strips

Step 4: combine three small bars into one, and operate the rest in turn

Step 5: rub long strips (match left and right hands in opposite directions, there will be texture)

Step 6: strip shape, fold in half to become the basic pattern of "Mahua"

Step 7: heat the oil pan to 170 ℃ and deep fry until golden (about 70% heat)

Step 8: drain the oil, put it on a plate and sprinkle some salt and pepper

Materials required:

Low gluten flour: 200g

Lard: 40g

Eggs: 2

White Sesame: 15g

Salt and pepper: 3G

Decorative salt and pepper: appropriate amount

Note: * light taste, can also add appropriate amount of salt * raw material flour, ordinary flour can also, in addition to high gluten flour * do not like the taste of lard, can use shortening instead of * dough rolling pressure, do not need to sprinkle dry powder, oil anti stick * leftovers finally integrated into dough, according to the prescription in the operation sequence * in the process of operation, always pay attention to the dough moisture, cover fresh-keeping membrane

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and sweet