Fried dough twists

Fried dough twists

　　　The people of all ethnic groups in Alxa have long had the custom of eating fried dough twists, and their frying technique has surprisingly surpassed others, reaching a level of excellence. The Hui people, in particular, excel at making them. During Eid al-Fitr, Eid al-Adha, or other festive occasions, in addition to frying oil cakes, they also make these twists. First, high-gluten flour is mixed with a small amount of light saltwater to form a fluff, then water is added to knead and press repeatedly until a thick strand is formed. The dough is coated with vegetable oil and left to rest in a basin. When the oil is hot, the left hand gathers four fingers together, wraps the dough around them seven times, gently stretches it into a ring shape, and then loops it onto two bamboo sticks. It is then placed in the hot oil. As it fries, it is stretched further. Once the twists begin to firm up slightly, the sticks are removed, and the twists are fried until golden brown before being taken out.