This fritter is crispy and crispy, and has a very good taste. It will not turn tough if it is cool.
Add an egg to the flour
Stir eggs and flour with chopsticks
Add cooking oil
Add aluminum-free baking powder
Join baking soda
Mix evenly with chopsticks
Add moisture to the flour several times, and mix it with chopsticks every time.
Stir until no dry noodles
Then get started and make a sticky dough. Take a little oil and put it on your hands. Knead the dough, just press the dough with your little fist until the dough is firm and moist.
The dough is evenly coated with cooking oil, placed in a food bag, and placed in the refrigerator for refrigerated overnight.
Remove the dough the next day, first sprinkle some flour on the chopping board, then gently remove the half of the dough from the bag and put it on the chopping board. Don't use your hands to rub the face, don't use the rolling pin to lick the baby. Treat the dough with the same gentleness. Finish the dough by hand and gently press it. Sprinkle a thin layer of flour on it. (It doesn't matter if you don't sprinkle the flour. The fritters are glued into one with chopsticks.)
Slice into a wide strip
The wide strips are stacked every two pieces, and the tops of the noodles are washed
Gently press in the middle with chopsticks
Make the two pieces stick together, the surface is very soft, no need to pull in advance
Pour the oil into the pan and boil it. The oil must be hot enough (put a small dough piece to float quickly). Hold both ends slightly and put it into the pot. Don't rush to release the hand. Stereotype, then let go, (novice, no more hot)
The fritters can be floated up immediately, and the chopsticks are used to help the fritters. It is recommended to fry two fritters at a time, because the chopsticks should be used to continuously flip the fritters during the frying process to fully expand the fritters. It’s really hard to worry about it, and it’s very confusing.
When the fritters are fried until golden brown, take out the oil control.
I like to eat crispy fritters, what about you?