Ingredients for fried dough sticks: 500g flour; appropriate amount of oil; other ingredients according to seasonal climate: Spring and Autumn: 15g alum, 10g edible alkali, 8g salt, 300g warm water at 30 degrees Celsius Summer: 16g alum, 11g edible alkali,

10 grams of salt, 300 grams of warm water at 30 degrees. Winter: 14 grams of alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of warm water at 45 degrees. Preparation method: (1) Put alum, salt, and alkali (all in powder form)

In the basin, slowly add flour until it is completely dissolved; add flour, mix evenly with your hands, and knead vigorously until it is "glossy" (ie, glossy on the surface, glossy on the basin, and glossy on the hands); let it sit for about 30 minutes, then knead again.

Repeat this 3 times until the dough is smooth and smooth, with good extendability, toughness, elasticity and plasticity; apply oil on the contact area between the dough and the basin, arrange the dough, cover it, and place it according to the season (pay attention in winter)

Keep warm) for about 4 to 8 hours.

(2) Brush a layer of oil on the dough board, turn the dough upside down on the chopping board, spread it out into a rectangle, cover it with plastic wrap, and let it sit for a while.

(3) Arrange the dough into a long strip about 10CM wide and 1CM thick, then cut it into 3CM wide strips with a knife, then close each two strips on opposite sides, and use chopsticks to press along the strips to make the two strips stick together.

, hold both ends with both hands and stretch to 26CM, put it into a deep-fried oil pan and deep-fry, turning frequently until the fried dough sticks bulge and become golden brown, take them out when they are cooked.

Ingredients: 1000g flour, 25g alum powder, 25g baking soda, 25g salt, 550-600cc water. Method: 1 alum powder, baking soda, salt and 25g flour, mix well and add water.

Beat into foam.

2 Add the remaining flour 3 and knead it into a dough, beating continuously during this process 4 After beating until the surface is smooth, let it sit for more than 30 minutes, then continue to knead and let it stand for 2-3 times 5 Knead the dough into a long strip and wrap it with plastic wrap

Wrap and let rest for 3 hours 6 Then stretch the dough 7 Roll out into 10 cm long pieces 8 Cut into 2 cm wide strips 9 Dip the knife edge with dry powder to prevent sticking, stack each two strips together 10 Use chopsticks to cut horizontally

Press it in the middle 11 Knead it a little, pick up one end, and twist it to make a twist 12 Pick up one end of the oil pan at 180 degrees, take off both ends with both hands 13 Use chopsticks to fry until it expands and becomes golden brown. You don’t need to use noodles for the fried dough sticks.

Use special refined flour with strong gluten, ordinary two flours are enough. The ratio is: if there are 10 pounds of flour, it is 212, that is: 2 liang of salt, 2 liang of alum, 1 liang of alkali (edible alkali).

This ratio is very practical.

The process of kneading the dough is as follows. First use an appropriate amount of warm water to dissolve the ingredients, then add flour, mix first, and then knead the dough into a ball. Pay attention to the next step. Dip your hands in water and pull the dough up from one end.

Stack it to the center, and keep folding the dough like this until more air is folded into the dough. After a quarter of an hour, fold the dough repeatedly. Repeat this several times. Place the dough on the chopping board until it reaches tension.

When it is not very big, spread it out. Don't forget to apply a little oil on the surface of the dough. After it rises, you can add the ingredients. Adding the ingredients is also key. The size and width should be moderate and even. After putting it in the pot, keep adding it.

"Turn over" until it turns golden brown. Remember, if the oil temperature is too high, it will not be easy to mature inside, and the surface will be fried. On the contrary, it will be too hard and there will be no crispy feeling. Therefore, every link is important.

, of course, as long as you do it a few times, it is not difficult.