Guanzhang Oil Spiral

Guanzhang Oil Spiral

　　“Sieve sieve, clatter clatter, what’s for dinner when uncle comes to visit? Beat eggs, fry oil spirals — no no, I’ll have two big bowls instead.” In the old rural days, when there were no steamed buns available on regular days, villagers would fry oil spirals to serve guests when unexpected visitors arrived and there wasn’t enough time to prepare leavened buns.

Method: Knead the dough into a soft, smooth ball, then roll it out into a flat cake. Brush a layer of fragrant oil on top, evenly sprinkle with chopped scallions, fine salt, and other seasonings, then roll it into a cylinder. Hold both ends and twist it into a “twisted cruller” shape, press it firmly lengthwise, then roll it out again into a round cake. Place a small amount of oil in the pan, and when the oil is hot, put the cake in the pan, turning it frequently. When cooked, the layers will be as thin as cicada wings, golden and crispy, delicious and fragrant.