Begin to knead the dough into a smooth dough. Then cover with plastic wrap. After fermentation, put a layer of oil on the panel. Then the dough can be drawn into long strips. Put some oil on it. Then cut into sections. Press the dough, and then put oil in the pot. When the oil is hot. Press the fermented dough in the middle with chopsticks, then slowly stretch it, put it in the pot and start frying until both sides are golden.
Don't throw away the leftover fried dough sticks, fry them with it. They are delicious, not greasy and not wasteful.
Loofah fritters
Ingredients: Luffa 1 garlic, 3 cloves of red pepper 1 oyster sauce, 2 teaspoons of salt 1 teaspoon of sugar 1 teaspoon of oil, and a small bowl of water.
"How"
1. Peel and wash the loofah, cut off the head and tail, and then cut the hob block. After the towel gourd is cut, if it is not fried immediately, remember to soak it in water to prevent oxidation and blackening.
2. The fritters are broken into long sections of about 3 cm by hand for use. Here, tearing by hand is better than cutting by knife. Hand-torn fritters have a large area and can fully absorb juice.
3. Wash the red pepper, remove the pedicle and seeds, cut into diamond-shaped pieces, peel the garlic and chop it into minced garlic for later use.
4. Pour the right amount of oil into the wok, heat it to 40% to 50%, add the minced garlic and stir-fry for fragrance.
5. Then add the red pepper pieces and stir-fry until fragrant. Pour in the loofah pieces and stir-fry for two or three minutes.
6. After the loofah becomes soft, add oyster sauce and stir-fry the seasoning evenly.
7. Then add the fritters, and you can pour half a bowl of water and continue to stir fry until the fritters are soft. In the process of frying loofah, water will be released, and fritters have good water absorption, so you can add some water to stir fry.
8. Finally, add sugar and salt to taste and stir well. The delicious loofah fritters are ready, the color is beautiful and appetizing!
"Hint"
The recipe is octagonal towel gourd. Eight-ribbed loofah is similar to ordinary loofah in nutrition, but its meat taste is better than ordinary loofah and slightly sweet. Because the starch content in loofah is relatively high, it will be oxidized to black when exposed to air. If you don't cook at once, just soak in the water for a while. The purchased loofah can't be kept for too long, or it will turn black. The cooking time of loofah should not be too long, and it should not be fried in an iron pan. Luffa will turn black when it meets iron. In addition, the blackening of loofah is also related to the release of salt in the morning and evening. Wait until the loofah is thoroughly fried, then add salt before frying, so that the fried loofah will not turn black easily.