Step one: I can't go out now, I'll just fry a little more at a time. I use 2 kg of flour, medium gluten flour, 30 g of aluminum-free fried dough sticks leavening agent, 0/3 g of sugar and 0/3 g of salt, which is acceptable to everyone.

Sugar can not only help the flour ferment, but also better color the fritters.

First, beat the flour well by hand, beat in 2 eggs, add 20 grams of cooking oil, and then beat well. Mix flour with warm water not exceeding 40 degrees. Generally, the ratio of 1 kg flour to 6 water is just right.

After kneading the dough evenly, cover it and let it stand 10 minute.

10 minutes later, let's rub the noodles again, lift the noodles from the side and press them in the middle. Repeat this action many times, and be sure to knead the noodles smoothly. This process may last for 5 minutes, which is quite tiring.

Knead the dough well. The kneaded dough does not stick to hands or pan. When the dough is ready, coat it with a layer of vegetable oil to prevent the skin from drying. Cover it and wake up for another hour.

Step 2: After the fried dough sticks wake up, we boil the oil.

First put a layer of oil on the chopping board and take out the proofing dough.

Arrange the dough in long strips on the chopping board, and roll out the strips with a rolling pin, right hand-made noodles and left hand-made noodles. After rolling out the dough, put a layer of oil on the knife to prevent the dough from sticking and start cutting the dough. In order to cut the same size, it is best to cut it all at once.

After cutting the dose, press the two small doses together by hand.

The lower side of the tip is up and the upper side is down, so it is not easy to open the pot after it is put.

The oil temperature is between 180℃ and 2 10℃, and the oil level is slightly smoky. Put the fried dough sticks into the pot, and they will gradually expand when heated.

Flipping fried dough sticks is also skillful. Whether the fritters are straight or not has something to do with whether they can be turned over. After turning over, the fried dough sticks are big and straight, without bending. Keep frying on low heat for about 1 min, and turn over frequently during this period to make it evenly heated. Deep-fry the fried dough sticks until they turn golden brown, and serve. Hot fried dough sticks are very delicious.