thin and crisp

Ingredients: [flour] [alkaline noodles] [alum] [peanut oil] Beijing traditional snacks. Crispy, as the name suggests, is thin and crisp, but thin and not broken, crisp and not sturdy, crispy and delicious. Crispy is now a snack and used to be a royal food in the Qing palace. It is recorded in Beijing Miscellaneous Records that in the 12th year of Qing Emperor Kangxi (1673), Kangxi made a private visit to Yuanmingyuan, passing through Guangtong Temple in Xizhimen, and praised the fragility of Yiluju, which was later spread to serve, making it even more famous. There is a saying in old Beijing that "there are three expensive things outside Xizhimen: tinder cakes are big and crisp". Crispy, crispy and fragrant, it can be made and eaten now, or it can be crushed and mixed with vegetable stuffing as a raw material for vegetarian stuffing, which is a favorite snack. However, due to labor and time-consuming, although there is a supply in the market, it can not always be guaranteed, and there is often a phenomenon of broken files. Production method: Alum, refined salt, alkaline noodles and warm water are ground together with a mallet, then flour and warm water are poured in to form a dough, which is then spread flat, folded in three folds horizontally and vertically, then put into a basin, covered with a wet cloth for 6 hours, and the dough is cooked, then pressed into large dough blocks with an eighth thickness, brushed with a layer of peanut oil, and cut into flour agents with a small frying knife. Peanut oil is heated to 80% heat with strong fire, and the flour agent is pressed into a rectangular dough sheet with a length of one foot and a width of six inches, and many small mouths are randomly cut on the dough sheet with the tip of a knife. Lift the dough sheet with both hands, dip it in hot oil twice to facilitate the formation, then put it in oil, and fry it until both sides are brown and take it out.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)