Three new types of fried dough sticks are now introduced as follows:

The first one:

Ingredients: 5kg flour, 500g flour fertilizer, 25g soda, 50g refined salt, 3250g warm water .

Preparation: ①Put the flour fertilizer into a large basin, add a small amount of water, start to break up the flour fertilizer, then add soda and salt, mix well, pour in the flour, and then add the remaining water several times, while Add water and mix the flour. When the flour is mixed into ears, use both fists to penetrate the dough (to achieve "basin light, hand light, surface light"). ②Pour the dough onto the counter, shape into 2cm thick pieces, brush with a thin layer of oil, cover tightly with plastic wrap, and let rest for 20 minutes.

③ Cut the noodles into long strips about 10cm wide, and then cut them into thin strips 2cm wide. Stack every two strips together, use chopsticks to run along the middle of the strips, stretch them with your hands, and take advantage of the situation. Heat the oil in a pan, stir fry while frying, until it turns yellow and puffs up, take it out and serve.

Second Style:

Ingredients: 5kg flour, 40g baking powder, 50g refined salt, 3250g warm water.

Preparation: ①Put the baking powder and salt into a large basin, pour an appropriate amount of water, start stirring, pour in the flour, then add the remaining water several times, and stir the flour while adding water. When mixed into ears, use both hands to work through the dough. ②Pour the dough onto the counter, shape it into a 2cm thick piece, brush with a thin layer of oil, cover tightly with plastic wrap, and let it rest for 20 minutes. ③Cut the noodles into long strips about 8cm wide, and then cut them into small strips 2cm wide. Stack each two strips together, use a chopstick to press down the middle of the strips, stretch them with both hands, and heat the oil pan. Fry and stir until it turns yellow and puffs up, take it out and serve.

Type 3:

Ingredients: 5kg of flour, 75g of refined salt, 500g of butter, 10 eggs, 150g of baking powder, 3250g of warm water.

Preparation: ① Chop the butter into a box, add an appropriate amount of warm water to break up the butter, then break in the eggs, add baking powder and salt, mix well, pour in the flour, and mix with both hands. Flour, stir the flour and water at the same time, stir the dough into a spike shape, then use your fists to dig it through, brush with a layer of oil, cover tightly, and let it rest for 2 hours.

②Pour the dough onto the oil table, cut it into 8cm wide strips, and then cut it into 1.5cm wide strips. Stack each two strips together, use chopsticks to press down the length of the strips, and use both hands to Stretch it, take advantage of the situation, put it in the hot oil pan, stir it continuously, fry it until it turns yellow and puff up, take it out and serve.

Tips:

① In summer, you can use cold water to knead the dough; in winter, it is better to use a little more water and a slightly softer dough.

②The mixed dough should not be kept for a long time.