Recommended practice:

Method 1

Ingredients

Main ingredients: 500g all-purpose flour 1 whole egg 40g salad oil 2g baking soda None 6g aluminum baking powder

Accessories 265g water 13g salt

Steps

1. Put all the ingredients into the mixing jar and stir until thin and smooth flakes are drawn out.

2. Take out the dough and place it on the chopping board, press it with your fist, press it back and forth and fold it 3 times.

3. Wrap the dough in plastic wrap, put it in the mold and refrigerate it for 12 hours.

4. Take out the refrigerated dough, organize it into 1cm pieces by hand, and then divide it into 2 long pieces.

5. Use a knife to divide the dough into strips about 2cm wide.

6. Each set of 2. Use chopsticks to press it in the middle.

7. Stretch slightly and then unscrew.

8. Put oil in the pot, wait until the oil temperature rises to about 160 degrees, then fry in the pot, and keep turning with chopsticks.

9. Remove the oil when golden brown.

Tips

1. The purpose of step 3 is to make the tissue cells of the dough more fully integrated. You can mix the noodles in the evening and get up early the next day to fry.

2. I think 500 grams of flour is a bit too much, so I can make half the amount.

Method 2

Ingredients:

1. Flour, milk or water,

Eggs, yeast powder, salt or sugar, each Just the right amount. (I don’t like the precise gram preparation method of Western food. In fact, various factors need to cooperate with each other and cannot be limited to quantity.)

2. Edible oil (one-third pot or half pot)

Method:

1. Take half a bowl of milk or water, add it until mild, add a small spoonful of yeast powder, mix well, and let it sit for 15 minutes.

Point A: The amount of liquid used determines the quantity of the final product. Generally, a family of three and a half bowls (about 150 ml) is enough. You can make less for the first time to get a feel for it.

Point B: The amount of yeast powder has a great impact on the fermentation time. If you use less yeast powder, the fermentation time will be longer, and if you use more yeast powder, the fermentation time will be shorter.

Point C: Temperature also has a decisive impact on fermentation time. Fermentation is faster in warm places and slower in cold places.

2. Put flour, eggs and salt or sugar into the liquid and mix well.

Point A: Adding salt or sugar depends on the taste of your family. The salt must be less (1/3 of a salt spoon or less, about 1 gram), and the sugar can be more (10 grams or more). 20 grams), with palatability as the standard.

Point B: The flour should be stirred and put in until it can be slightly clumped into a ball. The basic state is thicker than a thick paste, almost non-flowable, and a paste.

3. Ferment the mixed dough until three times in size and abundant holes will appear (see attached picture).

Point A: If you have enough time, you can put it at room temperature. If you are pressed for time, you can put it in a warm place. The time required is not necessarily determined. The key is to see the effect.

4. Grease the cutting board with a layer of oil. Pour the risen dough on it. Don’t knead it too much. Just spread it into a long strip, about four to five centimeters wide. Cut it lengthwise like a fried dough stick stall on the street. Make it into small strips one or two centimeters wide, spread out one by one.

Key points: The dough is relatively thin and needs to be lubricated with oil, not dry flour.

5. Take a flat-bottomed frying pan, pour 1/3-1/2 of the cooking oil in the pan, and heat it; take two overlapping or single cut strips and hold them with both hands. Stretch out the ends (coat some cooking oil with your fingers) and quickly put them into the pot until the noodles are covered (my pot has about 6-8 pieces per pot).

Key points: The oil must be heated.

Key points: Float and color before serving, avoid over-coloring.