Douliang, also known as 馃zi, is an ancient Han Chinese noodle, long hollow deep-fried food, crunchy and tough, one of the traditional breakfast. Here is a brief introduction to how to make doughnuts.

Raw materials for doughnuts: 300 grams of flour, 250 milliliters of warm milk, 1 tablespoon of baking powder, half a tablespoon of baking soda, 1 tablespoon of salt, 25 grams of vegetable oil.

Doughnut practice:

1, the baking powder, baking soda and salt with warm milk, and flour and well kneaded, and then pour a little vegetable oil, kneaded smooth, covered and placed at room temperature overnight, pay attention to can not be put into the refrigerator.

2. The next morning, put the noodles on an oiled board, and without kneading them, spread them out and organize them into long strips about 7cm wide and 1cm thick, and then cut them with a knife into smaller strips about 2cm wide. Then use chopsticks to press down on each strip, and pinch the ends of each two strips together.

3. Pour oil into a hot pan, and when the oil temperature is high, stretch the doughnut blanks and put them into the frying pan until golden brown.

Edible value:

The main raw material of the doughnut is flour, add the right amount of water, salt, additives, by mixing, pounding, specimen, wake up, deep-frying, and made into strips of food. Currently, most areas of the doughnut contains a large amount of aluminum, fat, carbohydrates, some protein, a small amount of vitamins and minerals such as calcium, phosphorus, potassium, is a high-calorie, high-fat food.