Chinese Food
76 stage self-made reassuring oil stick
(100078 views)
Fried dough sticks are very common in breakfast stands. It's an ancient Chinese pasta. It's one of the traditional Chinese breakfast. But most people buy two at the breakfast stand. Few people make them at home. Deep fried dough sticks deep fried dough sticks can be Kung Fu fried. The reason is that it's very troublesome to make fried dough sticks. But actually, it's really simple. It's really super simple. Very quick hands. Night and noodles. In the morning, soybean milk can be fried. Fried bread sticks can be fried and made to eat more safely. Do you need to have any Kwai or alum or additives? The following materials are used as early as 4 people.
Cooking ingredients
Cooking Steps
Step1:Write in the front - flour I use is high gluten flour. The regular flour for making dumplings can also be made. But the fluffy effect is not as good as the high gluten effect. The egg liquid and water in the square are suitable for the high gluten flour. If it is the regular flour, the water should be reduced properly ~ the wake-up time should be no less than 6 hours. If it is the morning, the first night and noodles are needed
Step2:First mix the oil, egg liquid and water into a uniform liquid
Step3:Flour and baking soda. Salt. Mix well
Step4:After mixing and kneading the liquid into dough, if it's hand kneading, it feels sticky. You can put a little oil on the hand properly ~ the dough is kneaded until it's smooth. Knead as much as possible ~ but it doesn't need to produce film like making bread
Step5:After the dough is kneaded, it will be made into square dough. The length and shape of the later dough strip is related to the shaping. It is suggested to make it into a rectangle or square with a thickness of one centimeter. The dough after the shaping should be wrapped and refrigerated for one night. Cold storage is not freezing. Darling
Step6:Take it out after 6 hours and don't knead it. Apply a thin layer of oil on the surface of the dough ~ cut it into the proper size on the original volume of the dough ~ in order to save oil. I fry it in a milk pan. I make it shorter ~ about 1 cm thick and thin. When the length is about 8 cm ~ cut, a little oil on the knife will be better cut
Step7:Press the noodles a little thinner. Put the two noodles together. Press them with a stick or chopsticks. If the cuts are opposite, apply a little oil. Otherwise, they will stick
Step8:Pinch the ends of the two sections with your hands. Tidy up the shape
Step9:Put the oil in the pot and heat it. The temperature is between 180200 ℃ ~ you can use a little dough to test the oil temperature first. Put the dough into the pot and it will soon float. It's not the same as other oilseeds. When it's smoking, it's too hot ~ the oil doesn't need much. It's enough to submerge a fried oil bar
Step10:Lift the two ends of the oil stick. But lengthen it. Move gently. Do not pull too much. Put the oil pan in the middle and then let it go. Don't be afraid to throw it in. If you throw it, the oil will spill.
Step11:The oil temperature is appropriate. In a few seconds, the oil stick will slowly float up and become fat. Before it floats up again, the oil stick is soft. It can be reshaped with chopsticks if its shape is not good
Step12:After floatin
Step13:
Step14:
Cooking tips:If you like food, you can pay attention to my letter - qingshuiwuxiang4155. Usually I will share some of my daily food and communicate with you. If you have any problems with my recipe, you can also contact me privately. There is also a group of delicious food (no advertising. Pure technical exchange). You can apply to join the cooking and delicious skills.
