1. No need to thaw. Fry at the oil temperature of 170℃ for 90 seconds until the color is golden.

2. Boil the hot pot for 3-5 minutes and serve.

The principle of fried dough sticks is that the fried dough sticks enter the oil pan, the foaming agent is heated to generate gas, and the fried dough sticks expand. However, due to the high temperature of oil, the surface of fried dough sticks immediately hardened, which affected the continuous expansion of fried dough sticks.

So the fritters are stacked one by one and pressed in the middle with bamboo chopsticks. The steam and foaming gas between the two dough pieces are constantly overflowing, and the hot oil can't contact the joint of the two dough pieces, so that the dough pieces at the joint are in a soft dextrin state, constantly expanding, and the fried dough sticks are more and more fluffy.

Whether the fried dough sticks can be fried loosely, crisply, yellow and fragrant, the key points of production are: every two pieces are folded in half up and down, and the middle is pressed with bamboo chopsticks; Don't press it too tightly to avoid sticking together. The edges of the two pieces must not stick together.

Don't press it too lightly. Make sure that the two fried dough sticks are not separated when frying. Rotation is to ensure the above requirements, and it is easy to turn over during frying. When you gently pinch the two ends, you should gently pinch the middle of the two ends, and the two ends should not be separated when frying.