1. The noodles of fried dough sticks must be soft!

If it is too hard, it will be hard when fried and the taste will be very bad.

2. When frying fried dough sticks, you need to knead less dough!

And the dough doesn’t have to be very smooth, it just needs to be slightly balled up.

3. The most important thing about fried dough sticks is the noodles!

The dough needs to be cooked for at least 2 hours. You can also make the dough one night in advance and store it in the refrigerator, sealed and refrigerated. However, before frying, you need to take the dough out 1-2 hours in advance to warm it up.

4. The heat problem of fried dough sticks!

Heat the oil pan at 50% (put chopsticks in and small bubbles will form), then turn to low heat and start frying. From the moment you put the pan on, you must keep stirring the fried dough sticks. This is the key step for hollow bubbling.

When the fried dough sticks have expanded to the maximum extent, turn up the heat and cook until they are browned.

Article picture 2 Ingredients for fried dough sticks: 500 grams of ordinary flour, 2 eggs, 6 grams of aluminum-free baking powder, 3 grams of baking soda, 20 grams of lard, 240 grams of water, 6 grams of salt. Production: 1. Add salt to ordinary flour.

Stir eggs, baking powder, baking soda and lard into dough, knead into dough, and bake for at least 2 hours.

Adding a little salt not only adds flavor but also adds gluten to the flour.

Use aluminum-free baking powder as the baking powder to help make the dough sticks fluffy.

When frying fried dough sticks, adding baking soda can help hollow them out, or you can replace them with edible alkaline noodles.

Frying the noodles for at least two hours can increase the strength and stretchability of the noodles.

You can also make the noodles one night in advance, refrigerate and seal the noodles in the summer for one night, and make them early the next morning, but you need to take them out and rewarm them one hour in advance.

Lard has a better shortening effect, but of course it can be replaced with corn oil.

Article Picture 3 Article Picture 42. After the dough is ready, sprinkle some more dry flour on the cutting board, take out the dough, stretch it slightly, flatten it, and cut it into long strips.

You can no longer knead the dough!

Just pull it long.

Article Picture 5 Article Picture 6 Article Picture 73. Brush water on the small dough, then stack them two by two, and press them with chopsticks in the middle to make them stick more firmly.

Article picture 84. Heat the oil in the pot until it is 50% hot. Turn to low heat. Hold both ends of the dough sticks and stretch them slightly to start adding the ingredients. After putting the dough sticks in the pot, keep stirring them until the dough sticks expand.

It can no longer expand. At this time, turn to medium heat and start coloring the fried dough sticks. When it reaches a satisfactory level, take it out of the pan.