Practice: 1, all the materials are mixed and kneaded into a smooth and soft dough.
2. Round the dough and put it in a basin, put a little oil on it to prevent sticking, then cover it with plastic wrap and let it stand. Refrigerate and let stand for one night.
3. Take out the dough the next morning and divide it into two parts. Dust the chopping board and roll it open. When rolling, roll it while rolling. Stretch it first, then roll it. Don't roll it too wide. Make it as long as possible.
4, then cut into strips, then put the two strips together and press them in the middle with chopsticks.
5, hot oil, pinch the two ends of the noodles, elongate, put in the pot, first put in the middle, then put at both ends.
6. The fritters should be turned continuously after being put into the pot. In this way, it can expand quickly. Heat evenly. Just fry it until it's golden yellow.
Tip: 1, baking soda can not be replaced by alkali.
2. After the dough is kneaded, put it in the refrigerator and relax for one night, not at room temperature, and it will be broken in summer.
3. Be gentle when taking out the dough, and don't hurt the dough. Relaxed dough can no longer be kneaded or folded, otherwise the dough will not expand when fried.
4. This square dough won't be too sticky after waking up. Just sprinkle a little powder on the chopping board, don't grease it, or the fritters won't stick together.
5, salt is not seasoning, but strengthening gluten, so you can't let it go.
6. Don't learn to sell fritters and twist them in the pot. It won't expand like that.
7. The oil temperature can be tested with a little flour first, and the oil temperature is just right when the flour is put down and immediately floats.
8. The fried food is the best to eat immediately, otherwise the fritters will collapse and not crisp after being put for a long time.