Steps:
1. Put the flour, baking powder, salt and eggs into the basin.
Then knead all the ingredients into dough and let it simmer for half an hour.
3. Knead the dough repeatedly.
4. Roll into long strips and flatten them.
5. Cut into pieces about 2.5cm wide with a knife.
6. Then lengthen it a little.
7. Fold the two pieces of dough together and press hard in the middle with chopsticks.
8. Stretch both ends by hand.
9. Heat the oil to 60% heat and put it into the fritters.
10, keep turning, and press it around the fritters with chopsticks.
1 1. Take it out with a colander.
12, fry again, drain the oil and serve.
Fried dough sticks, an ancient Han pasta, is a long and hollow fried food with crisp and tough taste, which is one of the traditional breakfasts in China. Many people mistakenly believe that Qin Gui persecuted Yue Fei in Song Dynasty, and people expressed their anger by frying a kind of pasta (fried cypress) similar to fried dough sticks, which is regarded as the origin of fried dough sticks. In fact, fried dough sticks were much earlier than the Song Dynasty. The specific time limit will not be verified.
As early as the Northern and Southern Dynasties, Jia Sixie, an agronomist in the Northern Wei Dynasty. In the Book of Qi Yaomin, he recorded the method of making fried food. In the Tang Dynasty, the poet Liu Yuxi described the shape and making process of fried dough sticks like this: "When you rub jade with your hands, you will find it is bright yellow and deep." It doesn't matter if spring comes in the evening, but the beauty on the plaque is wrapped around the arm.
The names of fried dough sticks vary from place to place. "Tianjin calls fried dough sticks fruit; Some areas in Anhui are called avocados; Northeast is called big fruit; Fujian and southern Fujian are called fried ghosts; Chaoshan area and other places are called fried fruit; There is a name in Zhejiang called natural tendon, which means natural tendon. An old towel gourd will leave tendons after drying and peeling, which is very similar to the shape of fried dough sticks, so it is called natural tendons.