When frying deep-fried dough sticks at home, how to make them big and delicious? Fried deep-fried dough sticks, look at the cauldron, wide oil and long chopping board on the breakfast stand. Don't you think it's a pastry series that doesn't belong to your family? Don't be fooled. Not so exaggerated. It's not that difficult, even simple! After a few steps, you can see that the fried sausage is golden, crisp and fluffy, not worse than the takeaway. The key is to eat with confidence! Ingredients: 5g ordinary flour, 8g salt, 4g baking soda, 4g aluminum-free baking powder, 1 egg, 15g vegetable oil, 28g normal temperature water, a little oil, and 1 pot of frying oil.

Practice: Dough: Mix flour, salt, baking soda and baking powder evenly, add water, oil and eggs, and knead into smooth dough, not too hard. Refrigeration: Put a little more oil on the dough to prevent it from drying, then cover it with plastic wrap and refrigerate overnight. Slicing and squeezing: Sprinkle flour on the chopping block, roll the dough into strips, cut it into vertical strips, stack the two strips together, and squeeze hard from the middle with chopsticks. Deep-fried dough sticks: When the oil temperature reaches about 7%, hold both ends of the noodles, put them into the frying pan, and keep turning to make the dough expand rapidly. Fry until golden brown, then take it out!

wake up for 15 minutes, then fold two strips together, press them in the middle with chopsticks, pull both ends and stretch. By heating the oil plate, the oil temperature should not be too high or too low. It is easy to turn black when it is high, but it is difficult to define when it is low. When the oil temperature is about 15℃, fry the bottom of the fried dough in a baking pan until golden brown.

Fried dough sticks and soybean milk are breakfast foods that northerners like very much, but they are afraid that the oil used by unscrupulous merchants is of poor quality, so frying in the same pot repeatedly is very bad for their health. Today, I want to introduce a simple way to fry oil cakes at home without using any additives. Such oil cakes are absolutely safe to eat. It should be noted that fried fritters can be mixed with cold dishes, stuffed and fried, but not fried or used at high temperature. It's best to finish the used oil as soon as possible, and don't store it for too long. When making Chu Liuxiang, if there is no milk and eggs, use the same amount of water.