Traditional fried dough sticks must be added with alum and alkali, not only one, so that fried dough sticks are crisp to eat. Alum contains aluminum, which is harmful to health if taken in excess, so pay special attention to the proportion when mixing. The most reasonable ratio of alum to alkali is 25:35.

Making steps of fried dough sticks:

First put the flour into a basin, add yeast and mix well, then beat in an egg, add a little salt and mix well, then pour in warm water bit by bit and mix the dough, from cotton wool to smooth dough.

2. After the dough is made, add a small amount of salad oil, evenly coat the surface of the dough with salad oil, and then cover it with a layer of plastic wrap to ferment the dough to twice its original size.

Third, put a layer of oil on the chopping board, take out the fermented dough, press it into strips, cut it into pieces with a knife, press it in the middle of the noodles with chopsticks, cover it with plastic wrap and continue to wake up 10 minutes.

Four: cook the oil in the pot. When the oil is heated to 5 minutes, stir the awake noodles into the shape of fried dough sticks, and slowly fry them in a pot until the surface is golden.

Extended data:

Whether the fritters can be fried golden and crisp depends on the blending of alum and alkali. Alum and alkali will change chemically when put into water, producing a lot of carbon dioxide and flocculent aluminum hydroxide.

After alum and flour are mixed together, flocculent aluminum hydroxide will form a film with flour, which will surround carbon dioxide, so that after the fried dough sticks are put into the oil pan, the carbon dioxide will expand, thus expanding the fried dough sticks.

You can't put too much alum in the fried dough sticks, otherwise there will be too much aluminum hydroxide after hydrolysis, which will cause the fried dough sticks to become very hard and produce many bubbles during frying. If you put too much alkali, it will make the fried dough sticks yellow in color and bitter in taste.