Youtiao, a traditional Chinese breakfast snack, I believe many people like to eat it. Although it is now advocated to eat less fried food and regular consumption is harmful to the human body, many people still like this delicacy.

Ingredients: 500g flour, 5g salt, 3g yeast, 3g baking soda, 280g water, about 800g oil (about 20 sticks)

How to make fried dough sticks

< p>1. Put flour, salt, yeast, and baking soda into a basin respectively, slowly add the prepared water, and stir with chopsticks while adding. When no dry flour can be seen, knead the dough with your hands until the surface is smooth. .

2. Cover the dough with plastic wrap and let it ferment at room temperature for about 1 hour (you will see the dough appears in a honeycomb state).

3. Chill the fermented dough in the refrigerator overnight.

4. Take out the dough from the refrigerator the next morning, add a little oil and knead the dough evenly.

5. Roll the dough into a rectangular shape with a thickness of about 1cm.

6. Add oil to the pot and start heating. While the oil is heating, cut the rolled dough into strips about 1.5cm wide.

7. Stack the two strips together and tap the middle lengthwise with chopsticks.

8. When the oil is 80% hot, pinch both ends of the dough, gently pull it together, put it in the pot, flip it with chopsticks, and fry until golden brown, then take it out of the pot.

Ingredients

300 grams of high-gluten flour, 180 grams of water, 4 grams of ammonia, 4 grams of alum, 3 grams of baking soda, 4 grams of salt

Method: 1. Dissolve alum in about 20㏄ of water, then mix and knead all the ingredients together, and knead from the outside inward until it becomes glutenous.

2. Cover Step 1 with plastic wrap, let it ferment for about 40 minutes, then knead it again until the surface is smooth, then shape it into a rectangle, wrap it in a plastic bag and leave it at room temperature. Let sit for about 6 hours.

3. Sprinkle a little flour on the table (outside the ingredients) to prevent sticking. Place the dough from Step 2 flat on the table, gently stretch it into a long strip, and use a pin to shape it into a width of about 10 cm. , a long strip about 0.5 cm thick, and then cut into strips every 1 cm. After overlapping the two strips, use chopsticks to press down from the middle to combine the two strips into dough sticks.

4. Heat the oil pan to about 180℃, stretch the dough sticks in step 3, put it in the oil pan, and fry until golden and crispy.