How to make fried dough sticks (the kind used in business)

Preparation: 250g flour, 150g warm water, 3g yeast, 2g salt, 2g baking soda, and appropriate amount of corn oil.

Production: prepare the materials into dough and ferment it to twice the size; Evacuate the gas in the dough, apply grease, cover with plastic wrap, and put it in the refrigerator to continue fermentation.

Get up early, take out the dough, and you can see that it has fermented to twice the size.

Grease the panel, put the dough on the panel, roll it into 0.5CM thick and cut it into 2-finger-wide pieces with a knife.

At this point, I used two methods, hehe.

1. Overlap two 2-finger wide patches and press them in the middle with chopsticks. Before frying in the pan, pat two heads and twist them clockwise once or twice.

2. Stretch 1 block 2 refers to a wide dough piece with two heads. Twist it clockwise once or twice and fry it directly in the pot.

When frying, you can see that the fritters expand rapidly. Always turn the fritters with chopsticks, fry until golden, remove the oil control, and you can eat.

Fried dough sticks are an ancient Han pasta, a long and hollow fried food with a crisp and tough taste, which is one of the traditional breakfasts in China. Many people mistakenly believe that Qin Gui persecuted Yue Fei in Song Dynasty, and people expressed their anger by frying a kind of pasta (fried cypress) similar to fried dough sticks, which is regarded as the origin of fried dough sticks. In fact, fried dough sticks were much earlier than the Song Dynasty. The specific time limit will not be verified. As early as the Northern and Southern Dynasties, Jia Sixie, an agronomist in the Northern Wei Dynasty. In the Book of Qi Yaomin, he recorded the method of making fried food. In the Tang Dynasty, the poet Liu Yuxi described the shape and making process of fried dough sticks like this: "When you rub jade with your hands, you will find it is bright yellow and deep." At night, the meaning of spring is insignificant, and the beauty of the plaque is wrapped around the arm. "

The name of fried dough sticks varies from place to place. "Tianjin calls fried dough sticks fruit; Some areas in Anhui are called avocados; Northeast is called big fruit; Fujian and southern Fujian are called fried ghosts; Chaoshan area and other places are called fried fruit; Zhejiang province has a name for natural tendons (natural tendons are loofah, and old loofah leaves tendons after drying and peeling, which is very similar to the shape of fried dough sticks, so it is called natural tendons).