2, 250 grams of flour +2 grams of salt +2 grams of baking soda +3 grams of baking powder and mix well.
3. Beat in an egg and120g of water.
4. Press the dough together with a silicone scraper or hand.
5. After the dough is basically formed, add 1 spoon of vegetable oil, and continue to mix with a scraper to make the oil basically absorbed by the dough.
6. Then spray a layer of vegetable oil on the surface, seal it with plastic wrap and refrigerate for one night.
7. Take it out of the refrigerator for 45 minutes in the morning and bring it back to room temperature. This dough should be very soft.
8. Spread out the dough and don't knead it. The thickness is about 1 cm.
9. Cut into strips about 2 cm wide.
10, and then every 2 pieces are overlapped and pressed with chopsticks. (You can cut it in half and make fried dough sticks.)
1 1, pour wide oil into the pot and heat the oil to 80%.
12, throw a scrap, immediately float up, and the surrounding area is constantly bubbling, so that it can be fried in medium heat.
13. Before cooking, pinch both ends of the noodles and slightly stretch them, so that the middle of the noodles can be cooked first, and then gently let go.
14. Don't touch the fritters for three seconds before cooking.
15. When you see that the fried dough sticks begin to swell, you can gently stir them with chopsticks, so that both sides of the fried dough sticks are heated evenly.
16. When the fried dough sticks turn golden, they can be fished out and drained, and the state banquet fried dough sticks are ready.