On Sunday night, I saw a video of a national feast fritter on Youku. The fritters are fat and cute. They don’t have to be as long as ordinary fritters. This is a fuel-efficient way, so I immediately acted, and at night, at 5 o'clock on Monday morning. Deep-fried dough sticks, although the hands are burned with two bubbles, but the effect is very good, it is worth it. Record it here for use. Be careful when you do it. It is best to use long chopsticks to flip.
Put all the powder materials together and stir, add vegetable oil and eggs, add water several times, mix well and knead the dough.
After sifting for ten minutes, rub it again and the dough is smoother.
The smashed dough is poured on the chopping board and flattened, and then folded to the middle on both sides, and then flattened and rolled up into strips.
Roll the noodles with plastic wrap, seal the mouth at both ends, and put them in the refrigerator for more than 8 hours. It is recommended to fry the dough in the morning and frying in the morning.
The dough is placed on a floured chopping board and cut into strips of about 4 cm in diameter. It is flattened into a sheet having a thickness of about 1.5 cm and a width of about 8 cm. The flour is sprinkled on it.
Use a knife to cut into small dough pieces with a width of about 3 cm. Two small dough pieces are stacked together (one piece is buckled on the other piece, and one of the dry flour faces together to prevent the chopsticks from pressing over the glue)
Use a fine chopstick to press down on the folded dough piece.
Pull it slightly (about 1/3 of the length) and press down on both ends of the dough piece with two thumbs to make the ends of the two dough pieces stick together.
Twist both ends with both hands and remove the excess dough.
Put all the dough blanks, pour the appropriate amount of soybean oil into the pot, and wait until the oil temperature reaches 200 degrees. (You can put it into a small ball and try it out. If it floats right away, it means the oil temperature is right)
Put in the finished fritters, and the billet will float in the pot and then flip it with chopsticks. To the fritters turned into golden yellow
1, the dough can not be stretched too long, so it is as fat as the carambola, very cute, not too thick, too thick and not easy to blow through. 2, adding oil and eggs will make the fritters loose. 3, the oil temperature can not be too low, the low fritters can not grow up, control at 200 degrees is more appropriate. 4, see a lot of kitchen friends ask whether baking soda can not add or use yeast instead, here unified reply: No, the effect is not the same, eat 1-2 times a year, do not mind the suggestion.