Fried dough sticks (leafing agent version)
Overview
It's winter and the weather is cold, so I rarely eat breakfast outside. I thought of the fried dough sticks. I bought a fried dough stick fluffing agent in the supermarket. I didn’t know how to use it at the time. I started reading the instructions after I got home. I made it for the first time this morning and it tasted very good.
Tags
Ingredients
Steps
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Use a cooking measuring cup with two and a half cups (about 160 grams per cup), add 20 grams of 1 bag of dough stick fluffing agent, add about 80 ml of warm water at about 70 degrees, foam the oil on the chopping board and press the noodles into a long strip 10cm wide.
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Then cut the dough sheets of equal thickness into rolls about 2cm wide, put them into two piles and press them hard with chopsticks to make a deep impression with the chopsticks, and pull them into a long strip of about 20cm by hand (twist and pull).
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Pour half a pot of oil into the wok. The oil temperature should be 200 degrees at the beginning. After it is 50% hot, put the stretched strips into the wok. Use chopsticks to keep turning. When golden brown, control the oil and put it on a plate.
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I bought the tofu in the fat box, put a little oil in the wok and simmered it with Sichuan peppercorns, then threw it away, then added the soaked black fungus and yellow flowers, stir-fry several times, added a spoonful of salt, put in the dark soy sauce and light soy sauce, then added water and turned the heat to medium for three minutes, then added the water starch, sprinkled with the beaten egg liquid, stirred and poured it on the tofu in the fat.
