1. When frying fried dough sticks, do not use cold water to knead the noodles, and do not use hot water to scald the noodles. Warm water is most suitable. In addition, when kneading the dough, add edible salt to the flour and add a spoonful of yeast powder or baking powder. After mixing evenly, mix the dough with warm water, stirring while adding water, so that the dough will be more even and the dough will be smooth without much kneading.

2. When making dough, cover it with plastic wrap instead of using the pot lid directly. There will be gaps in the lid of the pot, and air entering will affect the fermentation of the dough. If it is sealed with plastic wrap and airtight, and placed in a warm place, the dough will ferment faster. In this way, the fermented noodles will be fluffy, and the fried dough sticks will be hollow.

3. The dough needs to be proofed three times before frying the fried dough sticks. The first time is to proof the dough, and the second time is to proof the dough after applying oil. The third time is to roll the dough into a pancake and cut it into a rectangular pancake. Press the two overlapping pieces with chopsticks. After the dough sticks are formed, brush them with cooking oil and let them rise for the third time. The fried dough sticks fried in this way will be softer.

4. When frying the fried dough sticks, in order to make the fried dough sticks more crispy and delicious, we try to choose high-quality flour. The fried dough sticks fried with ordinary flour are easy to fall off. The high-gluten flour is crispy and chewy, making it even more enjoyable to eat. Use it to fry fried dough sticks, and you don’t have to worry about the dough sticks not being bubbling or hollow.

5. When frying fried dough sticks, the oil temperature should be as high as possible. If the oil temperature is too low, the fried dough sticks will not be crispy and will become harder. When the oil temperature is high, the fried dough sticks will expand quickly when put into the pot, floating on the oil surface, with a golden surface, and will flip over as the oil in the pot boils. They will be heated evenly, and the fried dough sticks will burn quickly without absorbing a lot of oil. Not greasy and delicious.