Fried dough sticks, an ancient Han pasta, are long, hollow fried foods with crisp and tough taste, which is one of the traditional breakfasts in China. The name of fried dough sticks varies from place to place, "Tianjin calls fried dough sticks fruit; Some areas in Anhui are called avocados; Northeast China is called big fruit; Fujian and other places in southern Fujian are called fried ghosts; Chaoshan area and other places are called fried fruits; There is a name for natural tendon in Zhejiang province (natural tendon is loofah, and when the old loofah is dried and peeled off, it will leave the tendon, which is very similar to the shape of fried dough sticks, so it is called natural tendon).

Fried dough sticks, an ancient Chinese pasta, are long, hollow fried foods with crisp and tough taste, which is one of the traditional breakfasts in China. "History of Song Dynasty" records that during the Song Dynasty, Qin Gui persecuted Yue Fei, and the people expressed their anger by frying a kind of flour food similar to fried dough sticks. Similar fried pasta, its origin is much earlier than the Song Dynasty, can be traced back to before the Tang Dynasty, the specific period can not be verified.

In eastern Henan, fried dough sticks are also called thick-stick fried dough sticks. Experienced masters can pour eggs into fried dough sticks, and then fry them. They taste crisp outside and tender inside, and an egg fragrance ripples between the teeth, which has a unique flavor. The more traditional it is, the more troublesome it is, so not many people do it now. I feel very lost for the gradual disappearance of traditional culture. I will announce the recipe and operation steps of fried dough sticks below, and everyone can learn to do it to add some fun to their boring life.

Extra-fine flour without food additives 10 kg, baking powder without aluminum 1 2. 0.4 taels of baking soda, 0.3 taels of ammonium bicarbonate on alkaline surface and 0.5 taels of fresh milk essence. Salt 1.6 Liang, water 30 degrees 6.5 Jin. Mix aluminum-free baking powder with dry flour first! Then put baking soda, stinky powder and fresh milk essence. Salt dissolves in water. Pour water into the noodles and stir, and mix the noodles with the method of kneading noodles and overlapping noodles to three lights. That is, face light, basin light, hand light! Cover it and let it stand for 30 minutes before you rub it for the second time. Cut into noodles with a suitable size, put them in a convenient bag and let them stand in an incubator for about 2 hours before frying. The oil temperature should be controlled at 180 degrees. Turn the fritters frequently.