1, prepare 500g high-gluten flour. High gluten flour can make prickly heat stronger;
2. Beat two eggs into flour and add half a spoonful of salt. The role of eggs in it is to make prickly heat more crisp, which is a measure to increase the taste;
3. Knead the dough with water until the dough reaches the degree of hand light, basin light and surface light, then put the dough into the basin and cover it for 30 minutes;
4. After waking up, knead the dough into strips with the same thickness. The finer the dough, the better;
5. Put the rubbed strips into the oil and continue to wake up. The oil must completely submerge the strip. Pay attention to wake up well, or you will easily break down if you don't wake up well. In summer, the oil usually wakes up 1 hour, and it is a little longer in winter, which is about 10 in summer;
6. Open your fingers as far as possible, and then wrap the awakened note around your fingers for 25 times at a time. In the process of winding, slowly thin the thin strips, not too hard, so as not to break them;
7. Hold the wire on your finger with two chopsticks, stretch it as long as possible, and then fry it in the pot. Be sure to straighten the strips when frying in the pot, so that they will look better when fried;
8. Take out two chopsticks and fry them until both sides are golden. Be careful not to affect the shape of zongzi when taking out chopsticks, otherwise it will not look good;
9. After the scorpion is fried, pick it up and drain it. If you can't eat it all at once, you can keep it in a sealed bag.
"Fried dumplings" is a kind of life diet of Hui nationality, which comes from the diet culture of Han nationality in China. Scorpion originated in the Northern Dynasties and has a history of 1400 years. In ancient times, it was called "ring cake" and "cooler". Lu You, a famous scholar in the Northern Song Dynasty, wrote a poem praising scorpions: "Jade dust grinds the top beam, silver wire enters the kettle to make a wide soup, and the cold hair agent cracks the cake, and the new hemp presses the oil to make it cold and fragrant." Because of his exquisite practices and good color, fragrance and taste, Xunzi won the praise of scholars in previous dynasties. Su Dongpo inscribed a poem: "Rub the jade spoon with your hand, and the jade oil is light yellow." Sleeping at night knows the weight in spring, and the beauty is wrapped in arms. "In a few words, the whole process of making zongzi was outlined, and the characteristics of zongzi, such as uniformity, color and crispness, were shaped like a beauty ring. Li Shizhen, a pharmacologist in Ming Dynasty, made an accurate summary of the method of making prickly heat in Compendium of Materia Medica. Tanabe IV: "The cooler, today's prickly heat, is made by mixing glutinous rice flour with flour, adding sand and salt, twisting it into a ring and frying it. "This is the origin of fried dumplings custom.