Fried dough sticks

Fried dough sticks

　　I. Ingredients 1. Main ingredient: 5000g flour (standard flour) 2. Auxiliary ingredients: 65g salt, 50g alum, 60g baking soda, 3000g water, 7500g peanut oil II. Method 1. Pour the salt and alum into a mixing bowl, add 3000g of water, and stir by hand until the alum and salt have completely dissolved without any granules. Then add the baking soda and stir a couple of times. Next, pour in the flour and mix evenly. Then knead the dough with one hand until the whole lump of dough becomes smooth and elastic. Divide it into two portions, shape them into rounds, and cover them with a damp cloth. 2. Place the dough in a bowl, let it rest (proof) for 1 hour, then knead it again, cover with a damp cloth, and let it rest for about another hour. During this time, fold the dough from the edges toward the center twice with your hands (dip your hands in water; in cold weather, allow more time, and adjust proofing time according to temperature changes). 3. After proofing, stretch the dough manually into long strips, then use a small knife to cut it into small strips, each about 0.7cm thick, 2.5cm wide, and 12cm long. Keep the thickness even. 4. Place a wok over high heat and heat the oil until it reaches about 80% hot (approximately 180–190°C). 5. Stack two small strips together, aligning the ends neatly. Press the middle part down lightly with a small stick, then stretch the strip to about 25cm in length. Rotate it 2–3 times along the edge of the wok, gently shake it into the oil, and use a gentle and steady motion when placing the sticks in the oil (ideally, the oil should not splash). Use chopsticks to gently flip each stick four or five times. Once the dough sticks puff up and turn golden yellow, remove them and drain the oil. Features: Crispy and delicious.