raw materials: 5 grams of common flour, proper amount of salt, alkali (6 grams in winter, 7 grams in spring and 8 grams in summer) and warm water (3 grams in winter and 275 grams in summer)

1. Mix the alkali and salt in proportion, crush them, put them into a basin, add warm water and stir to dissolve them to form an emulsion, and generate a large amount of foam.

2. Grease the chopping board, take 1/5 of the dough, put it on the chopping board, drag it into strips, roll it into strips of 1cm thickness and 1cm width with a small flour pin, then chop it into strips of 1cm width with a knife, stack the two strips together, compact and compact them from the middle with bamboo chopsticks, gently pinch both ends with both hands, rotate it, stretch it into strips of about 3cm, and put it into an 8% hot oil pan.

Method 2

Ingredients: 3g of flour, 25ml of warm milk, 1 tsp of baking powder, half a tsp of baking soda, 1 tsp of salt and 25g of vegetable oil.

Practice:

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

2. the next morning, put the noodles on the greased 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 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 each two small strips together;

3. Heat the pan and pour the oil. When the oil temperature is high, stretch the prepared fritters, put them in the oil pan and fry them until golden brown, and then take them out.

Method 3

New technology of aluminum-free fried dough sticks

Raw materials: 15 grams of flour, 3 grams of fried dough sticks powder, 3 eggs, and 3 pairs of salad oil

Kneading method:

1. Weigh standard water, use warm water in spring and autumn, cold water in summer and slightly hot water in winter;

2. Weigh the water, put it in a basin, add 3 eggs, and mix the salad oil evenly;

3. Put the noodles into the basin;

4. put the fried dough sticks powder into the basin and stir it completely;

5. Add 2 items, and pick from low to high with both hands until there is no dry noodles;

6. You can use it after waking up for 4 hours naturally.

frying method:

1. Make the working panel of fried fritters, that is, put dry noodles, knives, stainless steel pressing strips and large rolling pins on the chopping board;

2. Open a packet of fried dough sticks, roll the dough to a length of about 5 cm, a width of 18-2 cm and a thickness of .9-1 cm, then cut the dough with a knife and overlap them one by one by hand.

3. Cut the fried dough sticks into 2-2.5 cm wide and .9-1 cm thick, then gently brush the dry noodles on the noodles, overlap the two dough blanks, press them with battens, pinch the two ends from the middle, and then stretch and straighten the noodles, and the oil temperature must be controlled at 2 degrees;

3. fry in an oil slicer for 2 minutes.

Method 4

1. Put Baking Powder, salt, sugar and heated milk (or water) into a container and stir evenly, and let it stand for about 1 minutes;

add flour, knead for 2-3 minutes (it is not necessary to knead very smoothly, but you can put a little oil on your hands to prevent sticking), cover it and leave it at room temperature for two hours;

Knead it, flatten it slightly, cover it, and put it in the refrigerator for the night;

2. Take out the dough the next morning, grease the chopping board, roll it into 1/4 cm thick dough pieces, and then cut it into thumb-wide strips (the length is about 1/2 of the diameter of the frying pan);

3. Heat the oil in the frying pan until bubbles appear, overlap the two pieces of cut noodles, then gently press them with chopsticks, pinch the two ends, tear them to double the original length, twist them and put them in the oil pan, and immediately roll them with chopsticks to make them heated evenly, fry them until golden brown, and drain off the excess oil.

① The oil of fried dough sticks should be burned relatively hot, and it is better to put noodles into it to foam when heated (the actual consumption of oil is very small);

② The thickness of noodles is 1/4 cm, which is too thick, the inside is not fried yet, and the outside is too burnt;

③ It is suggested that the noodles should be handled well before hot oil, so as not to be in a hurry when frying;

④ After the noodles are put into the oil pan, they should be quickly rolled with chopsticks to be fried evenly;

⑤ Alum is mainly composed of aluminum, so it is better not to use it. Here, baking powder is used instead.

⑥ If the dough is rolled into a round dough sheet with a thickness of 1/8 cm, and two knives are cut in the middle, it can also be fried into oil cakes;

⑦ Although the fried dough sticks are delicious, it is not recommended to eat them often because they are fried food. When eating them, it is recommended to match them with some light soybean milk and fruits.