I have been frying fried dough sticks for 26 years. To summarize what was said in the comment section, in the past, when frying fried dough sticks, about two ounces of cottonseed oil was used per kilogram of flour. All impurities are burned away, there is no moisture, and the oil is very pure. When frying fried dough sticks, less oil is used. Now cottonseed oil is called cold frying oil. The oil is soaked out. The amount of oil used is about two and a half per kilogram of flour. As for how much flour can be produced per kilogram of flour. The more deep-fried dough sticks come out, the greater the moisture content of the deep-fried dough sticks will be. The deep-fried dough sticks will be soft and noisy. The fewer fried dough sticks will come out, and the deep-fried dough sticks will be dry, brittle, and hard. Under normal circumstances, it is more appropriate to get one pound of flour and six and a half pounds for every pound of flour.

What a coincidence, I just fried fried dough sticks today and it was still a success. I have always advocated healthy eating, and I have tried many recipes for the home version of fried dough sticks. Finally, I retained the recipe I used today, and I will tell you about it in detail now. Ingredients:

500g ordinary flour (medium gluten), 1 egg, 8g salt, 4g baking soda, 4g baking powder, 15g vegetable oil, 280g water, appropriate amount of cooking oil

Cooking oil (Fried) Appropriate amount Preparation step 1

Mix flour, salt, baking soda, and baking powder evenly, add water, oil, and eggs, and knead into a smooth dough. Preparation Step 2

Apply a little extra oil on the dough to prevent it from drying out, seal it with plastic wrap, and refrigerate it overnight. Letting it rest overnight is to make the dough more extensible and easier to operate later. Production step 3

Take out the rested dough, sprinkle flour on the cutting board to prevent sticking, roll it into a long strip, cut into small vertical strips, stack the two together, and press firmly from the middle with chopsticks. You can directly apply a little water on the two small noodles and press them with chopsticks to make them stick more tightly. Preparation step 4

Heat a pot of oil. When it is about 70% hot, put some scraps of dough into it. If it floats quickly, you can fry the fried dough sticks. Pinch the two ends of the noodles, stretch them out and put them into the oil pan. Keep turning them to make the dough sticks expand quickly. Take it out after frying until golden brown.

The oil used for frying the fried dough sticks is still very clean and clear, so you can continue cooking.