---------- Recipe via Meal-Master (tm) v8.05
       Title: Deep-Fried Devils (You Zha Gui or You Tiao)
  Categories: Chinese, Breads, Appetizers
       Yield: 20 Servings
            -From Florence Lin’s Complet
            Book of Chinese Noodles,
            Dumplings and Breads,
            Morrow Press
       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. MK 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 4 hours
   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 pre-heated 450 deg oven for about 2 minutes, until crisp but not dry.