The fritters in the market have very serious additives and consume tissues that are harmful to the body. You can think of it, a little bit of dough in the pot for a few seconds into a fritter, there must be a problem. Moreover, it is said that the oil of fried fritters is white oil, of course, this is a bit exaggerated, but the oil is not true, it is black. If you don't have it, add it, so it's all long-term trench oil. 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 The surface is flocculent, the oil is drenched on the surface, and the surface is stacked with force. The way of the surface is to keep the surface of the surface, and the surface can be short-lived for a short time.
A pound of noodles for three or four minutes, and the first time to cover up and wake up for 30 minutes for the second time, simmered and covered up for 30 minutes, then split the dough, and get the bread to wake up. The weather temperature is different. Also adjust the temperature of 15 degrees or so 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 multi-faceted refrigerator Temperature level to adjust 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. Face stick
When making fritters, be slow. Just start a water line and fry a fritter. Don't brush a lot of roots at once and put them together. The oil temperature is between 180 and 200 degrees. The fritters are fried in the pan 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 ratio. According to the size of the fritters that you need to fry, you can't understand the making process. I can see my signature.
If you don't like salty, you can remove the salt, or add less. Add the right amount of sugar milk or milk powder. It is also very delicious to make milky.
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.
The oil used for frying is our ordinary soybean oil. The flour is high-gluten flour. It is best to use it on the white flour. It can be put on the powder. You can add or reduce the practice according to your own taste. I wish you an early success!