High powder

(750g)

vegetable oil

(1000g)

Eggs (of hens)

( 1)

Auxiliary material high activity yeast

(5 grams)

Aluminum-free leavening agent for fried dough sticks

(3-5g)

Kitchenware:

fryer

1. Sieve the flour, add salt and aluminum-free leavening agent, beat in the eggs, add 10- 15g vegetable oil, stir the yeast with warm water (warm in a small bowl), let it stand for a while, then pour it into the flour several times and stir it into balls with chopsticks (as long as it can be stirred into balls). Knead the dough by hand, and you can make it stiff by folding it. If the dough touches your hands a little, you can add a small amount of dry flour until the dough doesn't touch your hands. Spread vegetable oil on both sides of the kneaded dough, put it in a container, cover it with plastic wrap and ferment until the next morning.

2. Brush the panel with oil, put a little oil on your hands, take out the dough and put it on the panel several times to exhaust the air in the dough. Stretch the dough to both ends by hand, and then press it into thin and flat rectangular pieces with the palm of your hand.

3. Wipe the scraper with a little oil and cut off the patch. Overlap two adjacent ones, and then press them hard with oiled chopsticks in the middle.

4. Stretch after putting a little, that is, the fritters are green.

5, making fritters can also be made into oil cakes. Press the dough into a thin circle by hand, and make several cuts in the middle with a scraper.

6. Put enough vegetable oil into the pot, and heat it to 180- 190 degrees on medium-high fire (hands on the top of the pot feel very roasted).

7. Twist the fritters slightly and put them into the oil pan one by one. And use chopsticks to properly press down the fritters.

8. The fritters are fried quickly in the oil pan. After one side is fried to golden brown, turn over and fry the other side to golden brown, and then drain the oil in the pot.