1. Put the dough on the panel.

2. Divide into small portions (depending on the size of the oil pan)

3. Take one of them and dilute it by hand.

4. Cut two holes in the dough with a knife.

5. The oil in the pot is heated enough (slightly lower than the temperature of the fritters, about 180 degrees).

6. Pull up the dough embryo with both hands, put the middle part into the pot first, put it down after basic shaping, and fry until both sides are golden.

Cuisine characteristics

In our place, this is called "noodle fish". In Beijing, it is called "oil cake". In other places, it is called "noodle fish" or "oil cake" and has different meanings. Food is like a person with the same name, but not necessarily the same person.

I have eaten all the oil cakes in old Beijing, except the salty and sweet ones. Maybe it's because of stubborn eating habits, or maybe I think the noodle fish in Shandong is delicious! This is similar to "the best food in the world is cooked by my mother", and it is probably just as stubborn!

The biggest difference between fish in front and fried dough sticks is that fried dough sticks are directly fried, while noodle fish are fermented. Now we have improved the methods of fried dough sticks, discarding alum and soaking in big powder, and adopted the same fermentation method, but it is still different from fried dough sticks and noodle fish in form. It is precisely because of this difference that the taste of the final product is naturally different due to different frying temperatures and techniques.

Compared with the "thinness" of fried dough sticks, LG prefers the "benefits" of noodle fish. It is not like the "emptiness" of fried dough sticks, but a "mouthful" with "content". Because the proportion of contact with oil is reduced, the greasy feeling is relatively less.

Cooking tips

Because the noodle fish is thick, the frying temperature is not easy to be too high, otherwise it is easy to appear the phenomenon of tender outside. But it can't be too low, the oil temperature is too low, which is not conducive to foaming, and the dough will absorb too much oil. In short, the control of oil temperature depends on experience and practice. If you fail once or twice, you may find the feeling after three or four times.