Steps:
1. The night before, sift the flour, add salt and aluminum-free leavening agent, break the eggs, add 10- 15g vegetable oil, stir the yeast with warm water (small bowl, hand temperature), let it stand for a while, then pour it into the flour several times and stir it into balls with chopsticks (as long as it can be stirred into balls). Knead the dough by hand, and you can make it stiff by folding it. If the dough touches your hands a little, you can add a small amount of dry flour until the dough doesn't touch your hands. Spread vegetable oil on both sides of the kneaded dough, put it in a container, cover it with plastic wrap and ferment until the next morning;
2. Brush the panel with oil, put a little oil on your hands, take out the dough and put it on the panel several times to exhaust the air in the dough. Stretch the dough to both ends by hand, and then press it into a thin and flat rectangular sheet with the palm of your hand;
3. Put a little oil on the scraper, cut the dough pieces, overlap the two adjacent ones, and then press them hard with oiled chopsticks in the middle;
4. After being placed slightly, the fried dough sticks are elongated to obtain a fried dough stick blank;
5, making fritters can also be made into oil cakes. Press the dough into a thin circle by hand, and make several cuts in the middle with a scraper;
6. Put enough vegetable oil into the pot and heat it to 180- 190 degrees on medium fire (it feels very roasted when you put your hand on the top of the pot);
7. Twist the fritters slightly and put them into the oil pan one by one. Press down the fritters properly with chopsticks;
8. The fritters are fried quickly in the oil pan. After frying one side into golden brown, turn over and fry the other side into golden brown, then drain the oil and eat.
Flour 500g, alum 14g, salt 8g, alkali powder 10g, salad oil 600g, water 180g.
Steps:
1. Grind alum and salt into powder, dissolve the alkali powder with water, pour it into the tank together, add clean water (warm water in winter), dig it out by hand until there is no debris at the bottom of the tank and the water bubbles, then add the flour.
Mix your hands, knead vigorously until the yeast surface is smooth and not sticky, cover it with a clean wet cloth, and let it stand for about 3 hours before kneading for the second time, which is called secondary fermentation.
After kneading thoroughly, cut it into several pieces with a knife, knead it into long strips, and discharge it into the cylinder. Apply some oil between strips to prevent sticking, and cover with a wet cloth (cotton wool is used in cold weather). Let it stand for 4 hours and continue fermentation.
2. After the fermentation, sprinkle some powder on the chopping board, then put a piece of yeast on it, flatten it with a dough stick and pinch both ends of the yeast with both hands, and then pull it into a strip with a thickness of 1 cm and a width of 7 cm.
Then cut the noodles into strips with a width of 1cm and a length of 7cm (each strip weighs 35g) with a knife, turn it upside down, and sprinkle some dry powder on it after cutting.
Take out two small strips, rub them gently, pat the flat strips with your hands, then overlap the two noodles and embed a groove in them with chopsticks to form green fried dough sticks.
3. Raise the oil temperature to 80% heat, hold both ends of the blank with both hands, slightly stretch it, wind it into a hinge shape, and then stretch it to about 33 cm long.
Fried fritters
Gently place it along the edge of the pot and remove both ends at the same time. Stir with chopsticks while frying, turn over and fry until golden brown and swell.