What is Huanggang Sanzi? Authentic specialty of Shan County, Shandong: Huanggang Sanzi
Summary:Do you want to know what Huanggang Sanzi is? This article is a detailed introduction to Huanggang Sanzi, a specialty of Shan County, Shandong Province. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Huanggang Sanzi. The full text takes about 4 minutes to read, mainly including the basic introduction of Huanggang Sanzi and its product characteristics? How did the history of Huanggang Sanzi come about? The production method of Huanggang Sanzi, etc
Basic Introduction to Huanggang Sanzi
Huanggang Sanzi is a traditional Han ethnic delicacy in Shan County, Shandong Province. It is sold from the city to the surrounding areas and was often given as a gift when people visited their relatives in the past.
. The Sanzi produced in Huanggangji, the south of Shan County, is of the highest quality. It has an excellent taste without residue, crispy, strong, and sweet It is golden in color, tile shaped, crispy and delicious, and can be eaten with burnt food, especially with Congee. It can be eaten as breakfast or snacks Raw materials: 500g flour Seasoning: 1.5 kilograms of vegetable oil (about half a pound of actual consumption), 7 grams of salt, 250 grams of cold water Method: 1. Mix 200 grams of hydrated flour with salt, knead repeatedly, and add the remaining water as you knead until the dough is fine and free of particles Put it in a basin, cover it with a damp surface and wake up for a moment 2. Press the awakened dough into a flat shape with a thickness of 1.5 centimeters, then cut it into 1.5 centimeter long strips, knead them to the size of chopsticks, and place them in a basin of oil. Brush one layer of oil on each plate to prevent adhesion. After all plates are finished, cover them with a cloth and let them rest for 50-60 minutes<3. Heat up the vegetable oil, take out the coiled strip, place the strip head at the base of the left index finger and press it down with the thumb. Wrap it around the other four fingers from inside out, and then pull the strip thinner as you wrap it. Make about 30 turns and break the strip<4. Cut the head and press it inside the circle. Then insert the index fingers of both hands into the circle for 2/3 of the length. Use two chopsticks instead of the two index fingers to straighten the two pieces. Fry them in oil until half cooked and fold them diagonally. After shaping, take out the chopsticks and remove them when they turn dark yellowMethod of making Huanggang Sanzi