Egg fried dough twist
Since childhood, fried dough twist has been the protagonist of breakfast. Buy one on the way to school and eat it while walking or find a gap between classes. Now I am thousands of miles away from home. It is not easy to buy big fried dough twist. When my mother comes, she will learn from her mother. When she is greedy, she will fry it for her own. When she has a baby, she will fry it for her baby to eat. She will pass on her childhood memories to ta.Don't be lazy when you twist the fried dough twist force. Only those that are automatically rolled can produce flowers. Only those that are fried can look good. Otherwise, it is a big fried dough stick with some flowers, which is neither good-looking nor delicious.
Step 1 . One "two bowls" (i.e. two small bowls) of noodle fat (or "noodle introducer") actually refers to the noodles that are distributed in advance, all of which are small bubbles. Put them into the basin, add three small bowls of water, and dilute the noodle fat.
Step 2 . Then add two bowls of half white flour.
Step 3 . And into a thin batter, put it on the table all night, and don't need to put it in the refrigerator. It's nine o'clock in the evening. This is the first fermentation. My mother is going to have the second fermentation at six tomorrow morning.
Step 4 . It was six o'clock the next morning. The batter was full of small bubbles and had a sour smell. This is the result of the first fermentation and the basis of the second fermentation.
Step 5 . Now prepare for the second fermentation. Beat in 12 eggs
Step 6 . Add ten teaspoons of white sugar
Step 7 . Add 3 tbsp baking powder
Step 8 . Three spoons of baking powder is enough
Step 9 . Add 3 tbsp baking soda.
Step 10 . Three teaspoons of baking soda is also a handful.
Step 11 . Add two small bowls of salad oil.
Step 12 . Mix the above materials evenly.
Step 13 . Add four bowls of white flour. Mom said it was not fixed, and until it was just dry and soft.
Step 14 . A dough that is softer than jiaozi noodles.
Step 15 . Pour half a bowl of salad oil to keep the surface of the dough moist and not to touch the basin. Cover with plastic wrap and ferment for at least six hours. This is the second fermentation.
Step 16 . Knead the noodles once at ten o'clock, and when they are fried, they will not knead the noodles any more. They will knead fried dough twist directly and start to fry. Mom didn't say the specific reason. The noodles are very greasy at this time.
Step 17 . At half past eleven, we're ready to start bombing. Pour out the noodles.
Step 18 . Cut into pieces
Step 19 . Rub the left hand inward and the right hand outward
Step 20 . Hold it in the middle, and the noodles will be twisted together
Step 21 . Roll it again and put your head in a circle on the corresponding head.
Step 22 . After the oil is hot, throw in a small piece to test the oil temperature. It is enough to float the oil temperature immediately. Put fried dough twist into it one by one.
Step 23 . When frying, be careful to avoid scalding. At the same time, turn over frequently to avoid uneven heating.
Step 24 . Deep fry until golden yellow and remove the control oil.
Step 25 . There were five pots of fried dough twist fried in such a basin. My mother said that there were too many noodles and it was not enough to send people. It's hard for us to eat because we're tired and have a back ache.
Step 26 . Mother made a cabbage stewed vermicelli with crispy fried dough twist, which was very delicious.
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