Fried Sanzi (Fried Dough Twists)

Fried Sanzi (Fried Dough Twists)

　　Method: Mix salt with 200 grams of water to form a dough, stir well, then knead repeatedly while gradually adding the remaining water until the dough is smooth and fine without any grains. Place the dough in a bowl, cover with a damp cloth, and let it rest briefly. Flatten the rested dough to a thickness of 1.5 cm, then cut it into 1.5 cm-long strips. Knead each strip to the thickness of a chopstick, place them in an oiled bowl, brushing a little oil between each layer to prevent sticking. Once all the strips are arranged, cover with a cloth and let them rest for 50–60 minutes. Heat the vegetable oil. Take out the prepared strips, place the end of a strip at the base of your left index finger and press it down with your thumb. Wind the strip from the inside out around the other four fingers, stretching it thinner as you go. After winding about 30 turns, pinch off the strip. Press the broken end into the coil, then use both index fingers to stretch the coil outward by about two-thirds. Replace the two index fingers with two chopsticks to hold the two ends straight, then lower it into the hot oil. When it is half-cooked, fold it diagonally to set the shape, remove the chopsticks once shaped, and fry until golden brown before removing.