Gourmet youtiao selfie

Raw materials: 5000 grams of common flour, proper amount of salt, alkali (60 grams in winter, 70 grams in spring and 80 grams in summer) and warm water (3000 grams in winter and 2750 grams in summer).

1. Mix alkali and salt in proportion, put them into a basin after crushing, and add warm water to stir and dissolve to form emulsion, which produces a lot of foam and makes a noise. Then add flour and stir it into snowflake shape, mash it into smooth, soft and firm dough, cover it with warm cloth or quilt, mash it again for 20 to 30 minutes after waking up, and fold the dough for 3 to 4 times.

2. Grease the chopping board: put the dough 1/5 on the chopping board, drag it into strips, roll it into strips with a small noodle stick with a thickness of 1 cm and a width of 10 cm, and then chop it into strips with a knife with a width of 1.5 cm, then stack the two strips together and press them from the middle with bamboo chopsticks. Exercise 2

Ingredients: 300g flour, 250ml warm milk, baking powder 1 teaspoon, half teaspoon baking soda, salt 1 teaspoon and 25g vegetable oil.

Exercise:

1. Melt baking powder, baking soda and salt with warm milk, mix with flour evenly, then pour in a little vegetable oil, knead until smooth, cover it and leave it overnight at room temperature (be careful not to put it in the refrigerator);

2. The next morning, put the noodles on the oiled chopping board, spread them out and arrange them into strips with a width of about 7cm and a thickness of about 1cm, and then cut them into small strips with a knife with a width of 2cm. Then use chopsticks to press down on each small strip, and then pinch the two ends of every two small strips together;

3. Heat the pan and pour the oil. When the oil temperature is high, spread the prepared fried dough sticks, fry them in the oil pan until golden brown, and then take them out.