Fried dough sticks are an ancient Han pasta, a long and hollow fried food with a crisp and tough taste, which is one of the traditional breakfasts in China. The name of fried dough sticks varies from place to place. "Tianjin calls fried dough sticks fruit; Some areas in Anhui are called avocados; Northeast is called big fruit; Fujian and southern Fujian are called fried ghosts; Chaoshan area and other places are called fried fruit; Zhejiang province has a name for natural tendons (natural tendons are loofah, and old loofah leaves tendons after drying and peeling, which is very similar to the shape of fried dough sticks, so it is called natural tendons).

Fried dough sticks are an ancient China pasta, a long and hollow fried food with crisp and tough taste, which is one of the traditional breakfasts in China. The History of Song Dynasty records that during the Song Dynasty, Qin Gui persecuted Yue Fei, and people expressed their anger by frying a kind of pasta similar to fried dough sticks. Similar fried pasta, its origin is much earlier than the Song Dynasty, which can be traced back to before the Tang Dynasty, and the specific period cannot be verified.

In eastern Henan, fried dough sticks are also called coarse fried dough sticks. Experienced masters can pour eggs into fried dough sticks and fry them. They taste crispy outside and tender inside, and an egg fragrance ripples between their teeth, which has a unique flavor. The more traditional it is, the more troublesome it is, so not many people do it now. I feel very lost about the gradual disappearance of traditional culture. Below I will announce the recipe and operation steps of fried dough sticks, so that everyone can learn to do it and add some fun to their boring life.

Ultrafine powder without food additives 10 kg, baking powder without aluminum 1 kg. 0.4 taels of baking soda, 0.3 taels of ammonium bicarbonate on alkaline surface and 0.5 taels of fresh milk essence. Salt 1.6 Liang, water 30 degrees 6.5 Jin. First, mix aluminum-free baking powder with dry flour! Then add baking soda, stinky powder and fresh milk essence. Salt is soluble in water. Pour water into the noodles and stir. Mix the noodles to three colors by kneading and overlapping the noodles. Is the face light, basin light, hand light! Cover it, let it stand for 30 minutes, and then wipe it again. Divide the noodles into suitable sizes, put them in convenient bags, let them stand in the incubator for about 2 hours, and then fry them. The oil temperature should be controlled at about 180 degrees. Always turn the fritters.