Note: According to the different washability of flour, it is not necessary to add all the water, but some flour150g is enough. Add it slowly in several times, and don't pour it in at one time.
Water quantity skill: when you see the recipe, if the author gives the water consumption interval, first add water according to the small amount of water, and then add a little more if it is completely kneaded. If the noodles are too wet to stick to your hands at once, add some flour, or find a flavor dish, pour in cooking oil, and get oil on your hands to quickly make dough.
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If you don't have a kitchen scale, don't worry. I pinch so much sugar in my hand, which is 3 grams.
Explain: the amount of prescription is for the reference of people who cook pasta for the first time. It is good to have an idea about it. Be sure to try it yourself, and gradually feel better and better, you will see other people's prescriptions and know how to adjust the materials and dosage. * * * encourage?
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Knead into dough, the dough should be as soft as a child's earlobe, add cooking oil in three times, knead well, and cover with plastic wrap.
Two methods of fermentation, choose one:
1? Put it in a warm place at room temperature and ferment it to twice its size. There are many pores. 20 degrees is usually 1-2 hours. 2? If you eat the noodles in the evening and in the morning, put them in the refrigerator and ferment for 8- 10 hours.
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Put some oil on the chopping board to prevent sticking, and put some cooking oil on your hands. Take out the fermented dough and cut 2 pieces.
If you stay overnight in the refrigerator, take out the dough 30 minutes before frying, cut 2 pieces and warm it at room temperature. The dough is too cold, and the fried fritters are stiff and have a bad taste.
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Knead the dough slightly once or twice, dip the rolling pin in some oil, roll it into 4 cm wide noodles, and cut it into 2cm noodles.
Note: cut quickly, accurately and firmly, make a clean break, otherwise there will be burrs on the edges, which will affect the appearance and easily paste the edges when frying;
Solution: of course, it doesn't matter if you can't do it? When pairing, cut off the burr or press it into the noodles to solve it.
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Noodles are stacked in pairs, chopsticks are pressed in the center, and both ends are properly rounded to prevent cracking during frying.
Attention? ：
Lift the dough pieces from both sides at a high speed to prevent them from becoming longer.
Put more oil in the pot. Leave your fritters for 2-3cm to move. Burn the oil on a big fire. This process just relaxes the noodles. ? Oil temperature rises to palm? 7cm away from the oil surface, I feel hot. Turn it to medium fire? , into the fritters, fry. Put a deep-fried dough stick into the pot, 1-2 seconds and immediately float up, and the oil temperature will be fine. Otherwise, wait a little longer and let the oil temperature rise before frying. The frying process keeps turning to prevent frying.
The oil temperature is high, the main purpose is to make the fried dough sticks quickly mature and discolor, with crisp appearance and soft core, and less oil absorption. When the oil temperature is low and the frying time is long, the fried dough sticks are easy to harden and affect the taste.