Raw materials: 500g flour; Proper amount of oil;

Other seasonal solar term feeding:

Spring and autumn: alum 15g, edible alkali 10g, salt 8g, 300g warm water at 30 degrees.

Summer: alum 16 g, edible alkali 1 1 g, salt 10 g, 300 g warm water at 30 degrees.

Winter: alum 14g, edible alkali 9g, salt 7g, and 45-degree warm water 325g.

Method:

(1) Put alum, salt and alkali (all in powder) into a basin, and slowly add them to dissolve them all; Add flour, stir it evenly by hand, and knead it into "three lights" (namely, face light, basin light and hand light); After standing for about 30 minutes, knead it again and repeat it for three times until the dough is smooth and moist with good ductility, toughness, elasticity and plasticity; Grease the place where the dough touches the basin, arrange the dough, cover it, and leave it for about 4-8 hours according to the season (keep warm in winter).

(2) Brush a layer of oil on the dough table, pour the prepared dough on the table, spread it out and draw it into a rectangle, and cover it with plastic wrap for later use.

(3) Arrange the dough into strips with a width of about 10CM and a thickness of about 1CM, then cut into strips with a top knife, then close every two opposite sides, press along the strips with chopsticks to make the two strips stick together, pinch the two ends with both hands, stretch them to 26CM, then put them in a frying pan for frying, frequently turn them over, and take them out when cooked.

Fried dough sticks are crisp and fragrant, but they are never tired of eating. However, in addition to making breakfast, fried dough sticks can also be used to make several original home-cooked dishes. would you like to have a try？

Fried dough sticks with meat

Raw materials: 3 fried dough sticks, minced meat 150g, chopped green onion 15g, Jiang Mo 15g, yellow wine 5g, salt 5g, soy sauce 10g, monosodium glutamate 5g, raw flour 25g, egg 1, flour 40g and edible oil 500.

Production: Put minced meat into a bowl, add two spoonfuls of water, add salt, onion, Jiang Mo, soy sauce and yellow wine, and stir vigorously. After vigorous stirring, add cornstarch and mix well. Cut each fried dough stick into 8 sections, and dip the mixed minced meat into the sections at both ends of the fried dough stick. Put cooking oil in the pot. When the oil is hot, put the fried dough sticks into the block.

Features: crisp and fragrant.

Soy sauce strip

Ingredients: 3 fried dough sticks, 50g peanuts, half a melon with milk sauce, 25g yellow sauce (bean paste), 20g white sugar, 5g monosodium glutamate, 25g yellow wine and a little salt.

Production: Cut the fritters into 5 cubes, soak the peanuts in boiling water, then remove the red, then fry them with coarse salt and cool them. Cut butter wax gourd into fine particles, heat the pan and add cooking oil. When the oil is hot, put the diced fritters into the pot, stir-fry the diced fritters thoroughly with low fire, fry them until crisp, then take them out of the hot pot and add a little cooking oil. Then put the yellow sauce into the pot, add sugar, salt, wine and monosodium glutamate, stir-fry until it becomes thick, and put the diced fried dough sticks, peanuts and pickled melons into the pot.

Features: the sauce is mellow.

Fish sauce soup

Ingredients: two fried dough sticks, 250g eel segment, egg 1 piece (with egg white), three green vegetable cores, 25g auricularia, 5g chopped green onion, 5g Jiang Mo, 5g yellow wine15g salt, 5g monosodium glutamate, 5g raw flour15g and 750g stock.

Production: Cut the deep-fried dough sticks into 1 inch-long sections, cut the Chinese cabbage into four pieces, and wash them together with the fungus. Peel, boneless and spiny eel sections, cut them into small pieces, put them into a bowl, add egg white, two spoonfuls of water and salt, and stir vigorously. Stir the fish sauce until it is thick, then add the raw flour and stir well. Boil the broth in a pot. Add salt, monosodium glutamate and yellow wine to adjust the taste, and then turn to low heat. Then add the fried dough sticks, cabbage heart and fungus into the bowl filled with fish sauce until the fried dough sticks, cabbage heart and fungus evenly touch the fish sauce, and then put them into the soup one by one. After the soup is boiled again, skim off the froth and pour in the sesame oil.

Features: Delicious and refreshing.

Fried sugar cake

Appropriate amount of white flour, a little sugar, hot noodles with boiling water, stir with chopsticks while pouring boiling water, the softer the better, then spread it on the chopping board to dry for about an hour, and then formally mix noodles. Sprinkle dry flour on the hot noodles and add dry flour while kneading, so that the fried sugar cake will be crisp outside and tender inside, and it can be fried after sobering up for a while. The practice of sugar cake: divide the flour into several small doughs, roll them into flour cakes, add appropriate amount of brown sugar, knead them, pat them into thin oblate shapes, fry them in oil pan until golden brown, and then take them out. Note: the key to fried sugar cakes is dough, and the dough tastes soft. Then, the oil temperature of the fried sugar cake should be controlled well, so that the fried sugar cake can be tender outside and tender inside.