Chinese Food
Kwai breakfast - deep fried dough sticks in Hubei, sweet oil Tun / Chinese fried sweet potato stick.
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Youdun'er is also called youdeng'er. It's not the youdun'er with shredded radish in Jiangsu and Zhejiang provinces. It's a local snack in Hubei Province - in short, it's a sweet and round version of youdun'er. It's an interesting name. It's said that a long time ago, a piece of cotton thread was put on the oil mound and ignited. It can really be used as the oil lamp lighting. Today's yaduner is almost nowhere to be found. First, fried food is not healthy. Second, it takes time and labor. Breakfast masters gradually give up this traditional craft I found recipes and pictures on the Internet. I hope I can reproduce this traditional taste. Let's learn it sometime~~-
Cooking ingredients
Cooking Steps
Step1:Dough preparation - mix dough materials. Ferment for 6 hours at room temperature above 25 ℃. Refrigerate and ferment for more than 12 hours at room temperature below 25 ℃. When dough is 3 times larger, it is dough. Main dough preparation - tear the old dough into small pieces. Mix all the ingredients of the main dough and knead well. Let it stand and ferment until the dough is bubbling. The volume expands twice. Note - the dough of youduner should be thick and semi flowing, similar to jelly, not dry dough. Due to the different water absorption of each dough, please increase or decrease the amount of water.
Step2:Frying pan preparation - place the pan on a high fire. Pour in the salad oil and cook until it is seven years old (put chopsticks in to make small bubbles).
Step3:Youduner shaping: hold chopsticks in both hands. First, pick up a dough of thin noodles with chopsticks in the left hand. Then use chopsticks in the right hand to catch it and make it into a circle. Follow the edge of the pot and put it into the pot for frying.
Step4:According to this method, select and make the next pot one by one. Fry until the skin is blistering and the two sides are golden.
Step5:Put the oil pier on the filter screen to remove the excess oil.
Step6:Delicious childhood. It's said that Hubu Lane in Wuhan, Hubei Province is still available now.
Cooking tips:Youduner looks like a doughnut, but there is a big difference between them - because the doughnut is hard, the water content is low, and the taste of the finished product is relatively solid; youduner is crisper and crisp, which is close to the feeling of sweet fried dough sticks. Later, I found an introduction on the Internet. It said that Youdun is a special product of Jingmen, and the recipe given was Youdun with Scallion (it said that when I was a child, it was obviously sweet...) Anyway, you dun, also known as onion Youdun, is the traditional flavor of Jingmen and Jiangling. It belongs to alum and alkali fermented noodles. It originated from the Shayang place of Jingmen, known as xiaohankou. It is said that it was inspired by an ancient cook when he was watching lanterns in the last Yuan Festival. It imitates the layman of the three drum lantern. It uses fermented noodles to make pastry. Because the fried product is golden, loose and round in shape. There is a small hole in the middle. It looks like a lantern. So it is named Youdun. It is said that the main dike of the Hanjiang river burst in 1948. People were forced to
