Dongxiang Susan(dong xiang su san )

Dongxiang Susan

Introduction:

"Dongxiang Susan is also a kind of Sanzi. The most common Sanzi in the market is" Pansan ", which is almost absent. It was discovered by Lei Jiang, senior editor in chief of Xinjiang cuisine, who attended the Hui people's water banquet. When making Susan, it is slightly different from Pansan in Xinjiang. When mixing the noodles, add clear oil, eggs and sugar. After kneading the noodles, cut them into round strips, flatten them into large rectangular pieces, then twist them, and fry them in the next pot. They are loose, crisp and sweet. Susan is a kind of fried food that the hospitable Dongxiang People are eating. When we talk about fried food, we have to talk about Dongxiang zuosan, which is as big as Kang Table. Zusan, also known as Susan, is an indispensable food in Dongxiang wedding banquet. It is as storable as Nang of Xinjiang Uygur nationality, and its color and taste do not change. Susan is usually very large. In the past, it used to be for the purpose of warmly entertaining relatives and friends at banquets, festivals and other events. It also shows sincerity to relatives and friends. Now we make zusanda bigger, which means that the banquet is grand and grand. Now the Hui people in Xinjiang also make zusanda, and also serve as fried food to entertain guests. Dongxiang nationality is a minority who believes in Islam. Its clothes, weddings and funerals, festival rituals, customs and taboos are inextricably linked with Islam. Especially in diet, it has a unique form and content. "

Production steps:

Step 1: Ingredients: Flour 500g, egg 100g, sugar 100g, vegetable oil

Step 2: add egg to flour, sugar and vegetable oil 50g

Step 3: blend into a smooth dough, apply a layer of vegetable oil, cover with plastic wrap, wake up for more than 30 minutes, then knead, wake up for a while

Step 4: divide the dough into small dosage forms,

Step 5: roll out the grown-up pieces, remove the irregular edges with a cutter, and then cut the grown-up pieces separately;

Step 6: this piece is bigger and thicker than the fried dough sticks. Then fold the two pieces together and twist them

Step 7: cool the oil in a hot pan and add the pastry,

Step 8: fry until golden on both sides and remove

Step 9: drain the oil and let cool

Materials required:

Flour: right amount

Eggs: right amount

Sugar: right amount

Vegetable oil: right amount

Note: the longer the dough wakes up, the better. Only when it is thoroughly fried with a small fire can it be loose and soft

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: sweet

Chinese PinYin : Dong Xiang Su San