1. The noodles of fried dough sticks must be soft! If it is too hard, it will be hard when fried and the taste will be very bad.

2. When frying fried dough sticks, you should knead the dough less! And the dough doesn’t have to be very smooth, it just needs to be slightly balled up.

3. The most important thing about fried dough sticks is the noodles! The dough needs to be cooked for at least 2 hours. You can also make the dough one night in advance and store it in the refrigerator, sealed and refrigerated. However, you need to take the dough out and warm it up 1-2 hours in advance before frying.

4. The heat problem of fried dough sticks! Heat the oil pan at 50% (put chopsticks in and small bubbles will form), then turn to low heat and start frying. From the time you put the pan on, you must keep stirring the fried dough sticks. This is the key step for hollow bubbling. When the fried dough sticks have expanded to the maximum extent, turn up the heat and cook until they are browned.

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Fried dough sticks

Ingredients: 500 grams of ordinary flour, 2 eggs, 6 grams of aluminum-free baking powder, 3 grams of edible baking soda, pork 20 grams of oil, 240 grams of water, 6 grams of salt

Preparation:

1. Add salt, eggs, baking powder, baking soda and lard to ordinary flour and stir into dough. Shape, knead into dough, and bake for at least 2 hours.

Adding a little salt can not only season but also increase the gluten of the flour.

Use aluminum-free baking powder as the baking powder to help make the dough sticks fluffy.

Adding baking soda when frying fried dough sticks can help hollow them out, or you can replace them with edible alkaline noodles.

Baking the noodles for at least two hours can increase the strength and stretchability of the noodles.

You can also knead the noodles one night in advance, refrigerate and seal the noodles in the summer for one night, and make them early the next morning, but you need to take them out an hour in advance to warm them up.

Lard has a better shortening effect, but of course it can also be replaced with corn oil.

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2. After the dough is ready, sprinkle more dry flour on the chopping board, take out the dough and stretch it slightly, press Flat, cut into long strips of small dough.

You can no longer knead the dough! Just pull it long.

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3. Brush water on the small surface agent, and then apply it two by two Stack them together and press them with chopsticks in the middle to make them stick together more firmly.

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4. Heat the oil in the pot to 50% hot, turn to low heat, pinch both ends of the fried dough sticks and stretch them slightly to start adding the ingredients, starting from the bottom After that, start to stir the fried dough sticks continuously in the pot until the fried dough sticks expand to the point where they can no longer expand. At this time, turn to medium heat and start coloring the fried dough sticks. Remove from the pan after reaching a satisfactory level.

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The freshly fried dough sticks are slightly hard, wait until they become slightly softer It starts to become soft when the noodles are cooked, with a crispy outside and big hollow bubbles inside. The slightly salty taste tastes particularly delicious. If you add some sesame seeds when kneading the noodles, it will be even more perfect!