A classic of Chinese breakfast: fried dough sticks

Cooking Instructions

1. Mix all ingredients except the oil well and form a dough.
   Cover with plastic wrap and relax for 20 minutes.
   Folded and pressed the way and the surface.

   

2. Loosen and knead into a smooth dough, and slightly arrange the dough into a long shape.

   

3. Smooth the dough with vegetable oil on both sides, wrap it in plastic wrap and refrigerate overnight.

   

4. The next day, remove the dough that has been refrigerated overnight and relax at room temperature for 1 hour. Stretch the dough on both sides by hand, stretch the dough into long strips, and then pull it by hand to a suitable width, about 10 cm wide and 5 mm thick.
   After the dough is taken out of the refrigerator, do not knead the dough by hand, and stretch it directly by hand after it is relaxed.

   

5. Cut them into equal portions, stack them on top of each other, and press them down the middle with chopsticks.

   

6. Add enough oil to the pot, heat it to 180 degrees, stretch the prepared fritter embryo with your hands, put the fritters into the edge of the pot, and quickly turn the fritters with chopsticks to let it expand quickly until golden brown, and then you can get out of the pot. Be careful to lower the angle of the fritters and do not splash hot oil to prevent burns.

   

7. Get out of the pot and control the oil, let's go!