Ingredients: 5000 grams of ordinary flour, appropriate amount of salt, alkali (60 grams in winter, 70 grams in spring, 80 grams in summer), warm water (3000 grams in winter, 2750 grams in summer)

1 .Mix the alkali and salt according to the proportion, crush it into a basin, add warm water and stir to dissolve, forming an emulsion, and generate a large amount of foam with a sound. Then add flour and stir to form a snowflake shape, and pound until it becomes smooth. Cover the soft and strong dough with a warm cloth or cotton quilt, let it rest for 20 to 30 minutes, pound it again, and fold it again, do this 3 to 4 times, so that the dough will generate gas, form holes, and become soft.

2. Grease the chopping board, place 1/5 of the dough on the chopping board, drag it into a long strip, use a small rolling pin to roll it into a long strip 1 cm thick and 10 cm wide, and then chop it into pieces with a knife 1.5 cm wide strips, stack two together, use bamboo chopsticks to press and compress from the middle, pinch both ends gently with both hands, rotate and stretch into a long strip of about 30 cm, and put it into a 80% hot oil pan Medium, flip while frying to make the dough bulge, plump, crispy, and golden brown.

Method 2

Ingredients: 300 grams of flour, 250 ml of warm milk, 1 teaspoon of baking powder, half a teaspoon of baking soda, 1 teaspoon of salt, 25 grams of vegetable oil.

Method:

1. Dissolve baking powder, baking soda and salt with warm milk, mix with flour and knead evenly, then pour in a little vegetable oil, knead until smooth and cover. Leave the lid at room temperature overnight (be careful not to put it in the refrigerator);

2. The next morning, place the noodles on an oiled chopping board. Without kneading, spread the noodles flat and arrange them into a width of about 7cm. , a long strip about 1cm thick, and then cut into small strips 2cm wide with a knife. Then use chopsticks to press on each small strip, and then pinch the two ends of each two small strips together;

3. Heat the pan and pour oil. When the oil temperature is high, put the prepared fried dough sticks together. After the green dough is stretched, put it in an oil pan and fry until golden brown and take it out.

Method 3

New technology of aluminum-free fried dough sticks

Ingredients: 1500 grams of flour, 30 grams of fried dough sticks powder, 3 eggs, 3 taels of salad oil

Dough kneading method:

1. Weigh the standard water, use warm water in spring and autumn, cold water in summer, and slightly hot water in winter;

2. Weigh the water well Place it in a basin, add 3 eggs, 3 ounces of salad oil and stir evenly;

3. Put the noodles into the basin;

4. Put the dough stick powder into the basin completely Stir to combine;

5. Add 2 items and use your hands to pick from low to top until there is no dry noodles;

6. Let it naturally rise for 4 hours before use.

Frying method:

1. Prepare the working panel for fried dough sticks, that is, put dry noodles, a knife, a stainless steel pressing bar, and a large rolling pin on the chopping board;

< p>2. Open a pack of fried dough stick noodles, roll the noodles into a length of about 50 cm, 18-20 cm wide, and 0.9-1 cm thick. Then cut the noodles with a knife and overlap them one by one with your hands;

< p>3. Cut the fried dough stick noodles into 2-2.5 cm wide and 0.9-1 cm thick. Then use a brush to gently brush the dry noodles on the surface. Overlap the two dough doughs relative to each other, press them with pressure strips, and start from the middle with both ends. Pinch, then stretch the noodles straight and put them into the pot. The oil temperature must be controlled at 200 degrees;

3. Put it into the deep-fried dough stick machine and fry for 2 minutes.

Method 4

1. Put Baking Powder (baking powder), salt, sugar, and heated milk (or water) into a container, stir evenly, and let it sit for about 10 minutes;

Add flour and knead for 2-3 minutes (it does not have to be smooth, you can apply a little oil on your hands to prevent sticking), cover and leave at room temperature for two hours;

Knead until smooth Slightly flatten, cover, and refrigerate overnight;

2. Take out the dough the next morning, grease the cutting board with oil, roll it into a 1/4 cm thick dough sheet, and then cut it into thumb-width strips ( Cut the length into about 1/2 the diameter of the fryer);

3. Heat the oil in the fryer until small bubbles appear, overlap the two cut noodle pieces, and then use chopsticks to gently rub the noodles on top. Press it, pinch both ends, pull it to double its original length, twist it and put it into the oil pan, and immediately roll it with chopsticks to heat it evenly, fry it until golden brown, and drain off the excess oil.

① The oil for deep-frying the fried dough sticks should be heated relatively hot. It is better to put the noodles in and make big bubbles when heated (actually very little oil is consumed);

②The thickness of the noodles is 1/ 4 cm is better. If it is too thick, the inside is not cooked yet and the outside is too burnt;

③ It is recommended to handle the noodles well when heating the oil, so that you will not be in a hurry when frying;

④After the noodles are put into the oil pan, they must be quickly rolled with chopsticks to fry them evenly;

⑤The main component of alum is aluminum, so it is best not to use it. Use baking powder instead;

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⑥ If you roll the dough into a 1/8 cm thick round piece and cut 2 knives in the middle, you can also fry it into fried dough cakes;

⑦ Although the fried dough sticks are delicious, they are fried However, it is not recommended to eat the food frequently. When eating, it is recommended to mix it with some light soy milk, fruits, etc.