Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- 1 teaspoon salt
- ¾ teaspoon alum
- 1 teaspoon baking soda
- ¾ teaspoon ammonium bicarbonate
- ⅞ cup water
- 2 cups all purpose flour
- 8 cups oil for deep-frying
- Place salt, alum, baking soda, and ammonium bicarbonate in a mixing bowl.
- Add water and stir until thoroughly dissolved.
- Add flour.
- Stir with chopsticks to make the dough soft and smooth.
- Knead the dough until it is elastic.
- Cover and let stand at least 4 hours.
- Remove dough and stretch it into a long strip, ⅓-inch thick and 2 inches wide.
- Sprinkle with a little flour.
- Using a knife or cleaver, cut dough into 20 strips ½-inch wide.
- Pick up a strip from the end with a spatula, turn it around and place it directly on top of the next strip (10 pieces).
- Lay a chopstick on top of these double strips.
- Press down.
- Repeat process with remaining pieces.
- Heat oil for deep-frying.
- Pick up one double strip.
- Hold the two ends and stretch it until it is 9 inches long.
- Drop into hot oil.
- Turn dough on both sides continuously with chopstick until it is golden brown and expands.
- Remove and drain.
- Repeat with other strips.
- May be prepared in advance and refrigerated or frozen.
- Before serving, thaw, if necessary, and reheat in oven at 400 degrees for 5 minutes.
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