Raw materials: 500g； flour; Proper amount of oil;

Other quarterly solar terms feeding:

Spring and autumn: alum15g, edible alkali10g, salt 8g, 300g of warm water at 30 degrees.

Summer: alum16g, edible alkali 1 1 g, salt10g, 300g of warm water at 30 degrees.

Winter: alum14g, edible alkali 9g, salt 7g, 45℃ warm water 325g.

First, how to make healthy aluminum-free fritters

Formula: 9 kg of common flour, glutinous rice flour 1 kg, 200 g of foam source, 25 g of sugar, 0/00 g of salt/kloc-0, and 6.2 kg of normal temperature water.

Technology: dry and mix flour, rice flour and foam. Add salt, sugar and flour water, stir and dissolve, add flour and make dough. Cover the mixed dough with a wet cloth, stir-fry it 10 minute, knead it once, stir-fry it again 10 minute, knead it again, knead it into strips, wrap it with plastic wrap, and ferment it at 25 degrees for 2-5 hours.

Finally, shaping, frying in a 200-degree oil pan, turning constantly, and frying until golden.

Second, the nutritional components of fried dough sticks

Fried dough sticks are strip-shaped foods made of flour as the main raw material, adding proper amount of water, salt and additives, and mixing, tamping, chuai, proofing and frying.

Fried dough sticks in most areas contain a lot of aluminum, fat, carbohydrates, some protein, a small amount of vitamins and minerals such as calcium, phosphorus and potassium, which are high-calorie and high-fat foods.