"Don't eat fried food, don't drink carbonated drinks, don't stay up late and go to bed early." The three appeals never stop for perfect women who keep in shape, although I can't be called a perfect one. People, but it still achieves the above two points, only because it does not achieve all three points. It is not a common phenomenon, it is indeed very special.

Many people can insist on not eating fried food, but the habit of eating fried dough sticks has not changed at all since they were snacks. It only takes two minutes to learn this frying method. It doesn’t taste greasy, and there is no need to leave the dough or add alum. Just 4 grams of baking soda is enough. The fried product will be fluffy and crispy in the mouth. .

By Woman Flower 2607

Ingredients:

400 grams of high-gluten flour, 230 ml of water, 3 grams of yeast powder, 1 egg, appropriate amount of rapeseed oil , 3 grams of baking soda, 5 grams of salt, 30 grams of sugar

Cooking steps:

1. Weigh the high-gluten flour, add sugar, salt, and 20 ml of rapeseed Oil and eggs, mix well

2. Melt the yeast powder in 170 ml of warm water, pour into the flour and mix into a smooth dough, leave it in a warm place to ferment (about 60 minutes)

3. Pour 3 grams of baking soda powder into a bowl, then pour in 60 ml of warm water, and stir until melted. Then dip your hands in soda water and knead it into the fermented dough in batches. Until the soda water is used up, knead into a smooth dough and ferment for the second time (about 40 minutes)

4. Brush a thin layer of oil on the panel, put the dough on the panel and knead Exhaust, cover with wet gauze and let it rest for about 10 minutes

5. Use a rolling pin to roll it into a rectangle of about 0.5 cm, and cut it into strips about 2 cm wide. Overlap the two noodles and press them in the middle with chopsticks

6. Pick up both ends of the noodles and stretch them slightly

7. Pour an appropriate amount of rapeseed into the pot Heat the oil over high heat, add the dough sticks, flip them constantly with chopsticks, and fry until the surface of the dough sticks is golden.

8. Remove and drain the oil

9. Ready

Cooking Tips:

1. The origin of similar fried pasta is much earlier than the Song Dynasty and can be traced back to before the Tang Dynasty. The specific period cannot be verified. As early as the Northern and Southern Dynasties, Jia Sixie, an agriculturist in the Northern Wei Dynasty. The method of making fried food was recorded in his book "Essentials for Qi Min".

2. Whether the fried dough sticks can be fried soft, crispy, yellow, and fragrant. The key to making them is: stack each two pieces up and down, and press them in the middle with bamboo chopsticks; do not press them too tightly. , to prevent the two dough sticks from sticking together. The edges of the two dough sticks must not stick together; nor should they be pressed too lightly to ensure that the two dough sticks do not separate when fried; rotation is to ensure the above requirements, and at the same time during the frying process , easy to flip. When gently pinching the two ends with both hands, the middle of the two ends should be gently pinched, and the two ends should not be separated during frying.

Do you put alum or baking soda in fried dough sticks?