Every Spring Festival, families typically prepare classic snacks one or two days in advance. This year was no exception, as our family gathered to make fried sanzi. Our homemade version features a sweet flavor profile with a crisp texture, beloved by both children and elders.
Ingredients: – 500g all-purpose flour (may substitute 50g with low-gluten flour for enhanced crispiness) – 1g baking soda – 100g soft white sugar – 1 tsp vegetable oil (for dough) – 1L vegetable oil (for frying) – 50g toasted white sesame seeds Instructions: 1. Combine flour, baking soda, sugar, 1 tsp oil, and sesame seeds in a large bowl. Gradually add water while mixing with chopsticks until uniform. Knead into a firm dough (slightly harder than dumpling dough) and rest for 30 minutes. 2. Roll the dough into 3mm-thick sheets. Trim curved edges to form large squares, then cut into 14cm-wide strips. Fold strips lengthwise to 7cm width (one edge sealed, one open). 3. Make parallel cuts from the sealed edge toward the open side, stopping 0.5-1cm from the edge. Segment into 10cm-wide portions. 4. Gently stretch each portion into rectangles. Connect top-left and bottom-right corners, tucking adjacent edges inward to form fan shapes. Shake gently to separate strands. 5. Heat oil in a cold wok over medium-low heat. At 50% oil temperature (≈150°C), fry sanzi while gently tapping with chopsticks to loosen strands. Fry until golden brown on both sides.