Ingredients for making fried dough sticks: 5000 grams of common flour, the same ratio of alum and salt, alum (125 grams in winter, 170 grams in summer), alkali (60 grams in winter, 70 grams in spring, 85 grams in summer) , warm water (3000 grams in winter, 2750 grams in summer). Production method 1. Mix alum, alkali and salt in proportion, crush them into a basin, add warm water and stir to dissolve, forming an emulsion, and generate a large amount of foam with a sound. Then add flour and stir to form a snowflake shape. Pound until it becomes a smooth, soft and strong dough, cover it with a warm cloth or cotton quilt, let it rest for 20 to 30 minutes, pound again, and fold the dough again, do this 3 to 4 times, so that the dough will generate gas and form holes. supple. 2. Grease the chopping board, place 1/5 of the dough on the chopping board, drag it into a long strip, use a small rolling pin to roll it into a strip 1 cm thick and 10 cm wide, then chop it into 1.5 cm wide strips with a knife. Stack the two pieces together, use bamboo chopsticks to press them along the length from the middle, pinch both ends lightly with both hands, rotate and stretch into a long strip of about 30 cm, put it into a 80% hot oil pan, and flip it while frying. Make the billet bulge, plump, crispy, and golden brown. Production principle: The dough used to make fried dough sticks belongs to alum, alkali and salt dough. Due to the special reaction of this kind of dough, it is subject to certain restrictions in the maturation process. It is generally only suitable for high-temperature frying methods to achieve the characteristics of soft and crispy. The alum (white alum), alkali (soda ash), and salt (strong coarse salt) mixed in the dough preparation produce gas under the action of water, causing the dough to rise. In the puffing process, alum and soda ash play a major role. The reaction formula is: KAI (SO4) 412H2O + Na2CO3 + H2O → AI (OH) 3 + Na2SO4 + K2SO4 + CO2↑ + H2O. As can be seen from the above reaction formula, the alum and soda added when preparing the dough. Alkali undergoes a chemical reaction under the action of water, and the product is aluminum hydroxide (also known as alum), which is a colloidal substance that makes the finished product soft; the sodium sulfate and potassium sulfate generated are harmless to the human body and have no effect in the dough. . The salt added when mixing noodles plays a role in increasing the toughness and tendon strength of the dough, which facilitates the molding operation of the product. Due to the synergistic effect of aluminum hydroxide and the produced carbon dioxide, the dough products puffed up by alum, alkali and salt will rise. 3. Whether the fried dough sticks can be fried to be soft, crispy, yellow and fragrant. The key to making them is: fold each two sticks up and down, and press them in the middle with bamboo chopsticks; do not press them too tightly to prevent the two sticks from sticking together. , the edges of the two dough sticks must not stick to each other; nor should they be pressed too lightly, to ensure that the two dough sticks do not separate when fried; rotation is to ensure the above requirements, and at the same time, it is easy to flip during the frying process. When gently pinching the two ends with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated during frying. The principle of initiating the fried dough sticks is: when 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 the oil, the surface of the fried dough sticks immediately hardened, which affected the continued expansion of the dough sticks. Therefore, the method of stacking two dough sticks one above the other and pressing them in the middle with bamboo chopsticks was used to prevent the water vapor and foam between the two dough sticks. The gas continues to overflow, and the hot oil cannot contact the joint of the two noodle blocks, so that the noodle block at the joint is in a soft dextrin state and can continue to expand, making the dough sticks more and more fluffy. When we take a fried dough stick and observe it carefully, we can find that the outside of the two noodle blocks has roughly doubled in size, while the inside of the two noodle blocks has expanded many times. Many people are more concerned about the ratio of alkali and alum when mixing noodles. In fact, it is not important. If there is too much alum, the taste and texture will deteriorate. Generally, alum can be used to account for about 1% of the flour, and the amount of alkali is slightly less than alum. Method 2 Ingredients: 300g flour 250ml warm milk 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 25g vegetable oil Method: 1. Dissolve the baking powder, baking soda and salt with warm milk and mix with the flour Knead evenly, then pour in a little vegetable oil. Knead until smooth, cover and leave at room temperature overnight (be careful not to put it in the refrigerator). 2. The next morning, place the dough on an oiled chopping board. Without kneading, spread it flat and arrange it into long strips about 7cm wide and 1cm thick. Then use a knife to cut into strips 2cm wide. Then use chopsticks to press down on each strip, and then pinch the two ends of each two strips together. 3. Heat the pan and pour oil. When the oil temperature is high, stretch the prepared dough sticks into a long shape, put them in the oil pan and fry until golden brown, then take them out.