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101 Recipes For The Deep Fryer is a useful Cookbook for Deep Fryer which can acquaint you with great recipes for cooking in a deep fryer,Read More...

Thursday, 1 January 2009

Deep-Fried Devils (You Zha Gui or You Tiao)

Deep-Fried Devils (You Zha Gui or You Tiao)
2 ts Coarse salt
1 ts Alum*
1 ts Ammonium carbonate powder*
1 ts Baking soda
1 ts Baking powder
1 1/4 c Water at room temperature
3 1/2 c Unbleached flour (approx.)
6 c Or more peanut or corn oil
For deep frying, preferably
In a wok
*available at pharmacies. note: Chains may not carry these. Try to
find an old mom & pop pharmacy.
Put the salt, alum ammonium carbonate, and baking soda and powder in a
large mixing bowl. Add the water and stir until all the powders are
dissolved. Add 3 cups of the flour and use your hands in a pressing and
pushing motion to mix the dough. Add the remaining flour if the dough
is too soft. It should be firm enough to handle Transfer the dough to a
floured surface and knead until smooth with no lumps. The kneading
should take no longer than 2 or 3 minutes. Divide the dough into two
pieces, and with a little flour shape them into two oblong loaves, then
coat with oil and wrap tightly in plastic. Let them sit at least 4hours
and up to 8 hours at room temperature. Sprinkle a large cutting board
with flour and put it near the stove. Stretch the loaves so that each
measures 14 inches long and 3 inches wide. Lay them on the board at
least 4 inches apart. Sprinkle some flour on top. With a rolling pin,
roll on loaf out to about 1/4 inch thick, 4 inches wide, 16 inches
long. Repeat with the other loaf. Cover with a damp towel & let rest 10
minutes. Heat 3 inches of oil to 350 deg. Have a tray lined with paper
towels nearby. Cut 4 crosswise strips 2/3 inch wide from one of the
loaves. Brush the top of 2 with water, then lay the other 2 on top.
Press a chopstick lengthwise on each pair of strips to make them stick
together. Stretch each double strip to 8 to 10 inch length. Lower the
pieces into the oil, immediately turning them gently with chopsticks,
without squeezing them, until all sides become lightly browned. This
takes about 2 minutes. Drain on paper towels. Repeat the cutting and
frying with the rest of the dough. Wrapped in plastic, they keep well 1
week in the refrigerator and 1 month in the freezer. Reheat in a preheated
450 deg oven for about 2 minutes, until crisp but not dry.
Deep-Fried Dill Pickle Fondue Balls
2 eggs whites -- slightly beaten
1 cup Swiss cheese -- grated
1/3 cup dill pickles -- chopped
dash garlic salt
1/2 cup dry bread crumbs
Combine egg whites, swiss cheese, chopped pickles and garlic salt. Drop
by teaspoonsful into the bread crumbs; roll and coat well while forming
small balls. Chill until ready to serve.
Fry in deep fat (375 degrees) until golden brown, about 2-3 minutes.
Drain well on paper towels. About 2 dozen appetizers.


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