First of all, the proportion of alum alkali salt, ten pounds of flour, one and a half alkali, two salt, three alum, with six and a half pounds of water to the alum alkali salt melted away, add a little salad oil, plus the noodles and even and through, every half hour to have a direction in one direction to figure once, figure three times. Then wake up to more than 6 hours. Frying knife must be flush, the oil temperature of seventy to eighty percent hot. After putting the fritters into the pot, be sure to use chopsticks to knock on both sides, otherwise the hair is not good.

In short, the key to frying doughnuts is: the proportion of material to be appropriate, and the noodles should be even and thorough attention 1. and the noodles must be flour, salt, eggs, salad oil and water fully stirred before adding flour, otherwise there will be crunchy and uneven taste phenomenon; and the noodles need to be by the order of low to medium speed mixing, so that it is conducive to the formation of gluten.

2. ringing dough, the number of overlap should not be too much, so as not to gluten too strong, should not be too hard, so as not to break the gluten; the production of a good block of dough need to stand molasses half an hour before the strip, otherwise the fried fritters dead board, not crispy enough. Another in the process of stacking the pasta block, if there are air bubbles, should be picked off the toothpick, otherwise the shape of the fried doughnut is not smooth.

3. Cut the billet, should be brushed with a little water and then overlap press, to avoid the process of frying the billet bonding is not firm and cracked, pulling the billet by hand, the force should be light, too much force will make the billet cracked or broken tendons.

4. frying oil temperature to six or seven hot (about 180 degrees) is appropriate, the oil temperature is too low, the oil will quickly soak into the billet, which not only makes the oil in the middle of the doughnut oil, but also make its expansion degree is reduced, and the oil temperature is too high, and it is easy to fry the doughnut frying burnt. In the deep-frying process, you must use chopsticks to turn back and forth, so that it is heated evenly, so that the fritters become swollen and loose bubbles and color consistency.