Ingredients: chicken rack, salt, ginger, flour, baking powder, soy sauce, cooking wine and water.

How to do it:

1. Wash the scraped skeleton, smear salt on the surface, gently soften the salt evenly by hand, add some ginger paste, marinate for 30 minutes, and wash off the salt on the surface.

2. Mix glutinous rice flour and common flour according to the ratio of 1: 1.5, add 1 teaspoon baking powder, add soy sauce+cooking wine+water to make batter, and finally add 2-3 teaspoons vegetable oil.

3. Put the chicken skeleton in the batter and dip both sides in the batter.

4. Heat the oil pan. When it is 60% hot, add the chicken skeleton and fry it at low temperature.

5. Heat the oil pan to 90% heat, add the chicken skeleton again, and take it out after frying at high temperature.

Formula and method of fried fritters;

Materials?

Ordinary flour 500G

Eggs 1

Salt 8G

Soda powder 4G

Aluminum-free baking powder 4G

Vegetable oil 15G

Water (normal temperature) 275g

A little more oil can be used for daubing.

How to make fluffy and crisp fried dough sticks? ：

All materials are mixed. Knead into a smooth and soft dough. No tricks. When I was a child, we watched how my mother rubbed it. Just rub it. Why did you get your hands dirty? Because you didn't rub it properly. Moisture is fully absorbed by dough, so it will not be kneaded naturally. The dough is as soft as an earlobe after kneading. Furthermore, different brands of flour have different water absorption. Don't pour all the water at once. Keep it around 20G. Observe the state when kneading dough and see if you want to add it. In short, this dough is very soft. If you don't water the dough until the end, it will be easy to knead. Knead into a ball. But it is dry and hard. Then don't blow it up Must be a stick.

Knead the dough round, put it in a pot, put a little oil (anti-sticking) on it, cover it with plastic wrap and let it stand. Refrigerate and let stand overnight. The weather is hot and cold. It's no problem to put it outside in cold weather. (Is the oil 15g here just a little anti-sticking? I'm not bored enough to call it here ...)

The purpose of this part is to relax gluten. Make the dough more malleable. In the later stage, whether it is fried or rolled, it is easy to expand and roll out. Relaxing for one night is not a hard and fast rule. So that it can be operated the next morning. If you want to eat at night, you can rub it in the afternoon. There is no harm in relaxing for a few hours. There is nothing to worry about. This is not hair noodles. It won't get bigger. No, no. ! The effect of relaxing too short is definitely not as good as relaxing for a few hours!

Take out the dough the next morning. Divided into two parts. Dust the chopping board and roll it away. When rolling, rolling while rolling. Stretch it out first, then roll it up. Don't roll too wide. As long as possible. Because it is too wide. Stretch it when frying in the pan in the future. The pot is not that big. The pot won't be straight.

What about sticky hands? Where's the paster? Where's the rolling pin? What should we do? I thought I told you what to do. Dust proof to prevent adhesion. You'd better help me sprinkle it

But don't lubricate it. The latter two stick together easily when oiled. The pots are separated.

Then cut into strips. As for how wide to cut, you can actually know the knife in your hand, and you can visually inspect it yourself. Almost. When you cut noodles, they shrink. Just like in the photo.

Put them together and put them in the middle with chopsticks. Then you can blow it up. The oil temperature should be very high. You can try some noodles. Float immediately after cooking.

Grab both ends of the noodles and stretch them, remember. Pinch the ends tightly, and they will swell when cooked. If you don't pinch it tightly, the cooking will be loose and ugly.

Stir-fried dough sticks should be turned constantly after they are put into the pot. In this way, it can expand rapidly. Heat evenly. Just fry it until it's golden yellow. Just blow it a few more times.

What if it's too dark? What if it's dark and not ripe? Turn down the fire. The oil temperature is too high to feel. The fritters are going to collapse!

This aspect will not be too sticky when you wake up. Just sprinkle a little powder on the chopping board, don't grease it. Otherwise the fritters won't stick together. When you put it in the pot, it will become two.

Cut one open and look inside. Beautiful big hole. Such fried dough sticks. . Only delicious.

Here is a closer one. It's done. Let's eat. Let's all try it. Very good.

skill

1, baking powder should be aluminum-free baking powder. It's safer this way

2, it's baking soda. Can't use alkali instead.

3 ? After kneading the dough, put it in the refrigerator and relax for one night. Not at room temperature! ! ! It's broken in summer. . If you don't want to warm up, feel it yourself. If it is cold in winter and difficult to operate, take it out and wait.

4. Take out the dough gently. I shoveled it out with a scraper. It's not bullshit! Let's use a rice shovel instead. Mainly to avoid tearing the dough. Loose dough can no longer be kneaded or folded. Otherwise, the dough will not be pinched to death again. It can't expand when it is fried.

5 spit. This is not a mass of hair. There is no yeast in the recipe! It won't grow up. Don't ask why you didn't grow up overnight. Why should fermentation be refrigerated? I never said anything about fermentation. Is to relax. Just relaxing. Don't ask why you should relax. I told you. You don't need to know the principle. Do it.

Don't learn to sell fried dough sticks, twist them in the pot. That expansion can't be opened. All right.

7 salt is not a seasoning. I don't want you to eat fried dough sticks. It is rich in gluten.

The fritters collapsed after a while. It's not crisp because fried things are best eaten right away. Now it's just that your blowing time is too short. Go to the fritters stand, right? Cold boss said. Fried even older. I want to eat crispy. In the same way. If you want crispy food, you should fry it for a long time.

9: What if there are too many recipes? You can't eat it all when you fry it. This is also my fault. Do it 50-50. Look at the formula and you will know how heavy it is. Think for yourself if you can finish eating.

10: What medium gluten flour? Grain depot Ordinary shop. The flour sold inside is medium gluten flour. You can also use high-gluten flour. Low gluten powder can't be used.

1 1: The water used for flour mixing is cold water. Warm water or boiled water. Are you sure you're not here to make fun of me? I think you can basically say goodbye to the kitchen. Tell the truth! Recipes need water at a specific temperature. I think as a po owner, I will definitely write it down. If you don't write, normal temperature water will do. That's right. I know there's another blx who says I'm a novice. You didn't write it carefully. Hmm. You have a point.

12。 The refrigerator is where you put vegetables and yogurt. Not frozen!