Preparation materials: 250g of high-gluten flour, 5g of yeast, 20g of sugar, water 170g, proper amount of flour alkali, peanut oil and salt.
Production steps:
1, water, flour, sugar, salt and yeast, mixing, kneading into dough, and fermenting for the first time.
After 2.40 minutes, poke a hole in the dough with your finger dipped in flour. If you don't take it back, it will ferment.
3, the right amount of surface alkali, boil with a little water, and then knead into the first fermented dough.
4, the second fermentation, about 40 minutes, fully fermented.
5. After the second fermentation, oil the panel and palm, set the dough, and let it stand for about ten minutes.
6. Knead into a long strip, press it into a long strip with a width of about 10cm with your palm, and then cut it into thin strips of about 3 cm.
7. Two thin strips are stacked together and pressed in the middle with chopsticks.
8, medium fire, the oil temperature is 50% hot, pat both ends of the spaghetti, put it in the oil pan, swell up, fry for three minutes, that is, cooked.
9. Finished product drawing.