Introduction to Oil Zanzi
Oil Zanzi originated in Zhejiang and was protected and developed in Ningbo. It is a traditional cuisine of Ningbo. In fact, Youzanzi is the "Fried Dough Twists" in Mandarin. It may not matter to outsiders, but the Ningbo people of Laodi have a special liking for this freshly fried Youzanzi
What are the product features of Oil ZanziOil Zanzi generally has two flavors, the green one is seaweed flavor and the salty one; The golden color is the original flavor, which means sweet tasteHow did the history of Youzan Zi come aboutOld Ningbo Oil Zanzi originated from the Guangxu period of the Qing Dynasty and has a history of more than 100 years. It is a traditional handmade snack food. Its formula is unique and the ingredients are superior, especially the salty oil Zanzi seaweed strips, which are unique to Ningbo. The seaweed strip powder used is made from pure natural and original winter seaweed strip powder (Lidong Lichun) provided by China's largest original seaweed base - Chunhu Seaweed Base in Fenghua, Ningbo, Zhejiang. It has excellent color, aroma, and beauty benefits<21
Step
Preparation of loosing agent: add 0.1kg of cold water to alum and 0.35kg of cold water to alkali powder to form solutions respectively, then slowly pour the alkali water into the alum water, mix with a shovel, and stir until there is no foam. Ready to use. During operation, do not mix alum powder with alkali powder in some water to prevent splashing and affect safety. This type of loosening agent is used to neutralize acid and alkali, produce carbonic acid gas, and expand it, resulting in less fuel consumption and a brittle product. In addition, baking soda, alkaline water, or yeast dough can also be mixed with a leavening agent to make dough. After mixing flour with sugar, oil, and leavening agent evenly, add about 1.5 kilograms of water to make the dough. Before molding, the dough should be left standing for 40 minutes. If it is not left standing, it will become dead Fried Dough Twists and affect the taste
Molding: Cut the dough into small pieces that require weight, and knead each piece into slender strips about 40-50 centimeters long, with uniform thickness. When operating, pay attention to rubbing and not stretching, otherwise it will cause the finished product to shrink into a "short and chubby shape". After kneading, it is double twisted into two strands of rope shape, and then double twisted into four strands of hinge chain shape, which is the green body. The green body requires uniform length
Cooking: Heat the oil in a pot, add the green clay, gently stir with special chopsticks, and when it floats and turns golden, it can be removed. If powdered sugar is needed for the appearance, it is best to mix it temporarily during sales. If mixed too early, the powdered sugar is easily wetted by oil, affecting its color and luster