The practice of making fried dough sticks at home

Raw materials: 500g flour; Proper amount of oil;

Other seasonal solar term feeding:

Spring and autumn: alum 15g, edible alkali 10g, salt 8g, 300g warm water at 30 degrees.

Summer: alum 16 g, edible alkali 1 1 g, salt 10 g, 300 g warm water at 30 degrees.

Winter: alum 14g, edible alkali 9g, salt 7g, and 45-degree warm water 325g.

Method:

(1) Put alum, salt and alkali (all in powder) into a basin, and slowly add them to dissolve them all; Add flour, stir it evenly by hand, and knead it into "three lights" (namely, face light, basin light and hand light); After standing for about 30 minutes, knead it again and repeat it for three times until the dough is smooth and moist with good ductility, toughness, elasticity and plasticity; Grease the place where the dough touches the basin, arrange the dough, cover it, and leave it for about 4-8 hours according to the season (keep warm in winter).

(2) Brush a layer of oil on the dough table, pour the prepared dough on the table, spread it out and draw it into a rectangle, and cover it with plastic wrap for later use.

(3) Arrange the dough into strips with a width of about 10CM and a thickness of about 1CM, then cut into strips with a top knife, then close every two opposite sides, press along the strips with chopsticks to make them stick together, pinch both ends with both hands and stretch them to 26CM, then put them in a frying pan for frying, turn them frequently and take them out when cooked.