Practice: 1, all the materials are mixed and kneaded into a smooth and soft dough.
2. Put the dough into a pot, put a little oil on it to prevent adhesion, and then cover it with plastic wrap and let it stand. Refrigerate and let stand overnight.
3. Take out the dough the next morning and divide it into two parts. Dust the chopping board and roll it away. When rolling, rolling while rolling. Stretch first, then roll. Don't roll too wide. As long as possible.
4. Then cut into strips, put the two strips together and press them in the middle with chopsticks.
5, hot oil, pinch the noodles at both ends, elongate, put in the pot, first put in the middle, then put at both ends.
6. The fritters should be turned continuously after they are put into the pot. In this way, it can expand rapidly. Heat evenly. Just fry it until it's golden yellow.
Tip: 1, baking soda cannot be replaced by alkali.
2. After kneading the dough, put it in the refrigerator and relax for one night. Don't put it at room temperature, it will break in summer.
3. Take out the dough gently and don't hurt it. The relaxed dough can't be kneaded or folded, otherwise it won't swell when fried.
4. This aspect will not be too sticky after waking up. Just sprinkle a little powder on the chopping board, don't grease it, or the fritters won't stick together.
5, salt is not seasoning, but strong gluten, can not be let go.
6. Don't learn to sell fried dough sticks, twist them in the pot. It won't swell like that.
7. The oil temperature can be tested with a little flour first, and the oil temperature is just right when the flour is put down and immediately floats.
8. It's best to eat the fried dough sticks immediately, or the fried dough sticks will collapse and not be brittle if they are left for a long time.