The fritters in the market have very serious additives and consume tissues that are harmful to the body. I do it at home and do a healthy and healthy fritter.
Weigh the noodles and put them in the basin to weigh the water. Weigh the baking powder and mix the baking powder in the noodles. Mix well and start the noodles. Pour all the water into the basin, copy the surface by hand, copy from bottom to top, copy to Face flocculent.
Put the oil on the surface, rub the surface with a stack of faces, and the way of the surface is to keep the surface of the surface, the surface can be short-lived, and the surface is longer.
A pound of noodles for three or four minutes, and the first time, cover up and wake up for 30 minutes for the second time, smash it up and cover it for 30 minutes, then divide it and divide the bread to wake up.
The temperature of the water temperature should be adjusted to about 15 degrees with warm water and noodles, put on the table to wake up for about 12 hours, the temperature of 20 degrees or so with cold water and face to wake up for 10 hours, 25 degrees or more of cold water and noodles in the refrigerator, specifically Look at the temperature of the multi-faceted refrigerator to adjust the wake-up time
Wake up the face, don't squat or fold, can only stretch and straighten the fritters, the fritters can't be fried alone, the two small doses can't stick too much, it will affect the expansion, and it won't separate too early to affect the expansion or frying. As a dough stick, it is slow when making fritters. Just start a water line and fry a fritter. Don't brush a lot of roots at once.
Put the pot together. 7 oil temperature between 180 and 200 degrees. The fritters are fried in the pot for more than two minutes. The color of the fritters is just the oil temperature. The ratio of the strips is 2.5, the thickness is 1, and the length is random. Note that this is the proportion. Adjust the fritters according to the size of the fritters you need to fry.
It’s not good at first, it’s mostly unskilled, and it’s just two times. More operations will do. . When it is stretched and the pot is fried, it floats up. Use chopsticks to keep turning, let it fry evenly and expand evenly.