FRIED DOUGH STICK RECIPES

Steps:

• Dissolve the salt, baking soda and alum in the water.
• Mix the water and flour into a dough. Let stand for 15 minutes, then clean your hands and knead until the dough is smooth and elastic.
• Place the dough on an oiled surface and roll into a shot strip.
• Cut into short strips. Press two strips together and roll them lengthwise.
• Heat the oil and add the dough sticks, a few at a time, and deep-fry, stirring constantly, until golden brown.
• Drain well and serve warm with rice congee or soy milk and all hot drink.

Steps:

• Slice the Cheddar in neat tablets slightly smaller than the saltines. Slice the onion into thin crescent moons (not half-moons), cutting from root to shoot ends so the ribs fall apart more easily, are shorter and, therefore, more manageable to chew and swallow.
• Heat the oil in a deep-sided sauté pan over medium-high to 350 degrees. Stick a wooden chopstick in the oil to see if it sizzles. If it does, it’s ready. Fry the saltines in 3 quick batches, adjusting the heat as needed, using a spider or a slotted spoon to swirl them around a little and to make sure they cook evenly to golden brown, 2 to 3 minutes per batch. Drain on a wire rack until cool. They keep for a week in an airtight container.
• Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.