When mixing dough, you should not only add water, but also add some eggs, sugar and baking soda. It is difficult to make the fruit brittle. When frying in an oil pan, fry slowly with low fire, and the fried noodles will be golden and crisp (if fried with high fire, it will be easy to fry). When frying fruit at home, master these two steps, and the novice will succeed once.
Fried fruit, also known as fried dough sticks, is an ancient Han pasta. In a nursery rhyme in Jilu Mandarin and Zhongyuan Mandarin, fried dough sticks are called "Guo" in Luji dialect, so "Guo" means "Fried dough sticks".
The practice of frying fruit:
Prepare 400 grams of flour, beat 2 eggs, add 30 ml of cooking oil, 40 grams of sugar and 3 grams of baking soda, stir well, add appropriate amount of warm water, stir while pouring, stir into flour floc, knead into smooth dough, and wake up for 30 minutes. Then sprinkle a layer of dry flour on the chopping board, put it on the dough, roll it directly into thin dough, fold the dough in half, cut it into strips, and then cut it into small squares. Take out a piece of dough and fold it in half. Cut the closed side into small strips, not the top.
Then fold it in half vertically, hold 1 corner, turn it in the middle, and the green embryo is ready. Finally, pour oil into the pot. When the oil temperature is 50% hot, turn to low heat, put the green embryo in and fry it, float it all, and turn it frequently. Fry until the surface is golden and crisp, then take out the pan, brush with a layer of honey water and sprinkle with black and white sesame seeds.