Recipe of fritters Authentic recipe of fritters

1. Food preparation: flour (medium gluten or high gluten) 250g (half a catty), salt 4g, baking powder 5g, baking soda 2g, clear water 180g, eggs 1 piece, and proper amount of cooking oil.

2. Put half a catty of flour into a pot, add baking powder, baking soda and salt, and stir well.

3. Beat in another egg, which will not only increase the nutritional taste, but also taste better. Pour in water and stir into small flour wadding. Knead the dough by hand, because it will pull at the back, so the dough doesn't need to be particularly smooth. Because the water absorption of flour is different, clear water can be poured in several times. Stir the dough until it is soft and no longer thin.

4. Knead the dough until it is soft and smooth. When kneading dough, beat the dough hard with your hands to give it strength. Cover the dough with plastic wrap at room temperature and bake for half an hour.

5. Knead the cooked noodles into long strips and brush the surface with a layer of oil (edible oil is also acceptable). Then knead the dough into a ball and knead the oil into the dough. At first, the dough will feel a little greasy. After kneading, you can't see the oil, and the dough will feel very moist.

6. Put the kneaded dough on the plastic wrap, wrap it, put it in the refrigerator, and let it stand for about 4-5 hours for fermentation. The dough will be twice as big as before.

7. Put a layer of oil on the panel so that the dough on it won't stick. If you are afraid of touching your hands, you can also put oil on your hands. Stretch the dough into long strips and cut into sections. Overlap the two faces, hold them down with chopsticks, and then stretch them.

8. Identify the oil temperature. Before the fritters are fried, the oil flower at the bottom of the pot disappears, or put a small dough to try the oil temperature, and the dough will float immediately. After the oil temperature is right, the fried dough sticks will turn constantly in the pot and the surface will be golden. Beat a pot of soybean milk with a soymilk machine and dip the fritters in it. It's a perfect match