(2) After mixing the dough with chopsticks, pour in a small amount of cooking oil and knead it into a smooth dough. I don't think this sentence is enough. I must rub it more. Knead the dough for at least 5 minutes until you feel very smooth and delicate. This is the first key step to the success of fried dough sticks.
(3) Then wrap the dough with plastic wrap and ferment at room temperature. It took me two hours. If you are in a hurry, at least ferment 1 hour. The temperature is low, at least you should be able to see obvious swelling.
(4) Sprinkle a small amount of dry flour on the chopping board, and then take out the fermented dough and put it on the chopping board. Never rub again. Once kneaded, the air will be exhausted, and the fried fritters will not be fluffy. Just roll them into strips with a rolling pin. If the middle is too wide, push them slightly to the middle with a rolling pin to tidy up the shape.
⑤ Then cut the dough into equal widths, as shown in the figure.
Remember these three points when frying deep-fried dough sticks. Fried dough sticks are fluffy, soft and hollow, and they are a success.
⑥ Dip chopsticks in a little water, and dip a little water in the middle of the dough sheet, so that the two pieces can stick together without cracking. Then put the two pieces together, put some oil on the chopsticks, and mark the dough from the middle.
⑦ Pour more cooking oil into the pot and bring it to a boil. The oil temperature should be boiling. Never put the oil in the crust before it is too hot, so that it will be fried firmly and will not be fluffy. When the oil temperature is high, put the dough into the oil pan, the dough will swell up immediately, and then turn it over with chopsticks. You don't have to turn off the fire, but you've been frying it with a big fire. It takes about 1 minute to cook, not too long. This is also a particularly critical step. If this step is done correctly, the fritters will be successful.