I have made fried dough sticks and fried dough cakes (my mother-in-law said they are called grates) several times before, but they were not very successful.

I had the urge to try again that day, but it was getting late, so I mixed the dough and went to bed.

When I got up the next morning, I saw that it had basically not been posted. Feeling very unsure, I reluctantly added 1 teaspoon of baking soda and let it sit for another hour. This time it expanded.

The noodles were soft, so I wanted to fry the dough sticks, but they were too soft to pick up, so I fried them on a stove grate instead.

Cut off a small piece of noodles, flatten it with your hands, score it twice with a knife, and fry it until both sides are golden brown.

Although the situation was not ideal at the beginning, the results turned out surprisingly well. The dough puffed up a lot, was very soft, and had big holes.

Take one bite and it will be soft and fragrant. This time it worked! !

Recipe: 500g flour, 250g water, 100g natural yeast, 7g salt, 1 tsp baking soda (5ml)

Method:

1. Mix all the ingredients into a dough the night before. It should be slightly chewy.

2. Leave it at room temperature for natural fermentation. (My dough has barely risen, but that’s okay).

3. Get up the next day, add 5ml of baking soda, and knead the dough evenly.

4. Put it in the oven to ferment for about 1 tsp. (Grows to 2 times the size).

5. Take a small piece of noodles, press it into a flat shape, put it into the heated soybean oil, fry until both sides are golden brown, and take it out.