Longevity Crisps

Longevity Crisps

　　Ingredients: 2.5 kg flour, 75 g alum, 75 g refined salt, 35 g baking soda, 4 kg peanut oil (approximately 2 kg used)

　　Preparation method:

　　1. Crush the salt, baking soda, and alum together, place in a basin, add 500 g warm water, stir until dissolved, then pour in the flour and 1 kg warm water (use cold water in summer) to form a dough, flatten it on a kneading board. Then fold the dough horizontally and vertically three times each, return it to the basin, cover with a warm cloth, and let it rest for 6 hours (place in a warm area in winter). Afterwards, place the dough on the kneading board, press it into a large piece 3 cm thick, brush the surface with peanut oil, and cut into 100 pieces.

　　2. Heat the peanut oil in a pan until it smokes. Flatten and roll out each dough piece as thin as possible, then stretch each into a rectangular sheet 33 cm long and 2.2 cm wide. Make a few random small slits on the surface. Lift the sheet with both hands, dip it briefly in the hot oil to help it hold its shape, then fully submerge it in the oil and fry both sides until crisp. Remove and drain off the oil to finish.

　　Product features: Brownish-yellow in color, thin but not breakable, crispy but not burnt, flaky and fragrant.

　　Longevity Crisps: As thin as paper, with beautiful color, pure sweet aroma, crisp and melt-in-your-mouth texture, not crumbly, benefits qi and blood circulation. A unique specialty of Longevity, which gained popularity in Longevity and along the Yangtze River during the Xianfeng reign of the Qing Dynasty. It is a green, health-promoting snack food.

　　Original ingredients: High-gluten flour, sealed maltose, traditional Chinese medicine formula, spices, etc.