Process: Frying
Flavor: Homemade
Difficulty: Intermediate
Preparation time: 240 minutes
Cooking time: less than 10 minutes
Calorie content: 2000 kcal
Number of people: 3 servings
Price: 2.0 yuan
Flour 500g
Warm water 400g
Yeast 6g
Aluminum-free baking powder 3g
Sugar 25g
Salt 5g
Da Mian Fish How to make the pasta for Longkou people's morning routine
1, add the sugar, salt, and baking powder to the flour and stir well. Dissolve the yeast in the warm water and let it rest for 3 minutes, then pour the yeast water into the flour in several batches. Yeast water poured into the flour and stirred well, into a very thin dough
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2, adjusted the dough at room temperature and placed more than 4 hours to rise, the dough is good to take out the standby
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3, in the hands and panels of the oil, pull a piece of dough with the hands of a flat, with a knife to cut two slits, start the oil pot to heat up
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4, the oil in the pan is hot to seventy percent, will be stretched out into the oil pan, one side of the color after the flip, until golden and crispy can be fished out of the oil
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The story behind the food
If you ask ten Longkou people, what they eat for breakfast, it is estimated that eight people told you, the morning ate noodles with fish roe, because that is the same as the people of Longkou, the same preference, the oil crispy The big noodle fish, to a bowl of soybean milk or chives and eggs brine, that is simply the delicacy of the earth, eat a noodle fish, work on the ground all morning without hunger.
Face fish, perhaps other places also called oil cake, but our hometown vernacular so, perhaps the finished product looks like a fish it, simple seaside people, even the name is the gift of the sea. Those days when I left my hometown, this is the flavor I miss the most.
Tips
1, yeast water should be added to the flour several times, live good dough is relatively thin, belonging to the hands of the kind of very difficult to grasp, you can use a rolling pin to mix and flour
2, the dough should be placed in a warm place for more than 4 hours, fermentation is good before you can take out and use
3, in order to facilitate the operation of the hands and panels should be smeared with oil, or find a big
4. The oil should be hot so that the fritters will instantly fluff up