What role does alum play when frying fried dough sticks?

1. Make the fried dough sticks expand. Adding alum will cause the same amount of baking soda to release twice as much carbon dioxide as before, so that the fried dough sticks will swell up in the hot oil pan and become crispy and delicious.

2. Alum is cold in nature and sour in taste, and has a strong astringent effect. Traditional Chinese medicine believes that alum has the effects of detoxifying and killing insects, detoxifying and relieving itching, stopping bleeding and diarrhea, clearing away heat and eliminating phlegm.

1. Youtiao, an ancient Chinese pasta, is a long, hollow fried food with a crispy and chewy texture. It is one of the traditional Chinese breakfast snacks. The origin of similar fried pasta is far earlier than the Song Dynasty and can be traced back to before the Tang Dynasty. The specific period cannot be verified.

2. The names of fried dough sticks vary from place to place. In many areas of Northeast and North China, fried dough sticks are called "禃子"; in some areas of Anhui, they are called "fried dough sticks"; in Guangzhou and surrounding areas, they are called fried dough sticks; in Chaoshan area, they are called fried dough sticks. Fried fruit is called fried fruit in other places.

3. Fried dough sticks are a bar-shaped food made from flour as the main raw material, adding an appropriate amount of water, salt, and additives, and then mixing, pounding, stuffing, proofing, and frying. At present, fried dough sticks in most areas contain a large amount of aluminum, fat, carbohydrates, some protein, a small amount of vitamins and minerals such as calcium, phosphorus, potassium, etc., and are high-calorie and high-fat foods.