Deep-Fried Dough Sticks(you tiao )

Fried dough sticks:

Raw materials for making fried dough sticks:

500 grams of flour, 10 grams of refined salt, 200 ml of cold water, 1000 grams of oil.

Steps for making fried dough sticks:

1. Take the flour and salt into the basin, synthesize the dough, and knead repeatedly until the dough is smooth and flexible, and try to stretch the long and thin strips. Then put the dough on the chopping board, knead it into 60 cm long thick strips, hold both ends of the dough and slide it 20 to 30 times repeatedly, put it on the chopping board, fold it in half, sprinkle with dry flour, then stretch it, fold it in half, sprinkle with dry flour;

2. Put the noodles into the boiling oil pan and fry until golden brown.

Deep-Fried Dough Sticks

Fried dough sticks, also known as cuzi, is an ancient Chinese pasta. It is a long hollow fried food with crisp and tenacious taste. It is one of the traditional Chinese breakfast. The history of the Song Dynasty records that in the Song Dynasty, Qin Hui persecuted Yue Fei, and the people expressed their anger by frying a kind of noodles (fried cypress) similar to fried dough sticks. Similar fried pasta, its origin is far earlier than the Song Dynasty, can be traced back to before the Tang Dynasty, the specific period can not be verified.

As early as in the northern and Southern Dynasties, Jia Sixie, an agronomist in the Northern Wei Dynasty, was a scholar. In his book Qi Min Yao Shu, the method of making fried food is recorded. "Qi Min Yao Shu" said: "thin ring cake, a cold with, Cui Mei.". In Tang Dynasty, the poet Liu Yuxi also mentioned Hanju in Jiahua. It is mentioned in yuyinconghua of Tiaoxi that Dongpo is good at food and drink, and his poems and Fu are always wonderful, such as laotaofu and doucongshi. Another poem in the book of cold utensils says: "when you rub jade with your slender hands, you will find that the jade oil is tender and deep. When you come to spring at night, you will not be able to sleep, but you will be able to wrap your arms with gold." Cold with is twist head also, out of Liu Yuxi "story." However, this kind of food, called "cold utensils", should be similar to the arm wrapping gold worn by women, similar to Sazi, not fried dough sticks. Fried dough sticks should be another innovation of fried pasta after the Southern Song Dynasty.

The name of fried dough sticks varies from place to place. It is called maye in Shanxi Province; it is called "Juezi" in many areas of northeast and North China; it is called "youguozi" in some areas of Anhui Province; it is called "Youkui" in Guangzhou and its surrounding areas; it is called fried fruit in Chaoshan area; it is called "Tianluo" in Zhejiang Province (Tianluo is Luffa, the old Luffa will leave Luffa tendon after its shell is peeled off, and its shape is very similar to that of fried dough sticks The fried dough sticks are called tianluojin.

Production principle

Production process

First of all, the dough is made by mixing fresh yeast or old flour with water to make the dough ferment to a certain extent, then adding appropriate amount of soda ash and salt for kneading, and then cutting it into strips about 1cm thick and 10cm long, folding each two strips up and down, pressing them with narrow wooden strips in the middle, rotating them, stretching them, and frying them in a hot oil pan to make them expand into a loose one Crisp, yellow and fragrant fried dough sticks. In the process of fermentation, because yeast propagates and secretes enzymes (mainly glucoamylase and alcoholic amylase) in dough, a small part of starch turns into glucose, which turns into ethanol, and produces carbon dioxide gas. At the same time, it also produces some organic acids, which react with ethanol to form fragrant esters.

The carbon dioxide produced by the reaction makes the dough produce many small holes and expand. The existence of organic acids will make the dough sour. Adding soda ash is to neutralize the excess organic acids and produce carbon dioxide gas, which will further expand the dough. At the same time, soda ash dissolves in water and hydrolyzes. After deep frying in a hot oil pan, the fried dough sticks will become more loose due to the generation of carbon dioxide.

The principle of fried dough sticks is: when the fried dough sticks enter the oil pan, the foaming agent is heated to produce gas, and the fried dough sticks expand. However, due to the high temperature of the oil, the surface of the fried dough sticks immediately hardens, which affects the continuous expansion of the fried dough sticks. Therefore, the scheme of stacking each two pieces up and down and pressing them with chopsticks in the middle is adopted. The water vapor and foaming gas between the two pieces of dough sticks are constantly overflowing, and the hot oil can not contact the joint of the two pieces of dough sticks, which makes the dough sticks at the joint in a soft state, and can continue to expand, and the oil can not be heated The strips become more and more fluffy.

Whether the fried dough sticks can be fried fluffy, crisp, yellow and fragrant, the key points are: fold each two pieces up and down, and press them with chopsticks in the middle; do not press them too tightly to avoid the two pieces sticking together, and the edges of the two pieces must not be adhered; do not press them too lightly, and ensure that the two pieces are not separated when frying; the rotation is to ensure the above requirements, while frying well In the process, it is easy to flip. When pinching the two ends with both hands, the middle of the two ends should be pinched tightly, and the two ends cannot be separated when frying.

Production method

Practice 1

Raw materials: 5000 grams of common flour, appropriate amount of salt, alkali (60 grams in winter, 70 grams in spring, 80 grams in summer), warm water (3000 grams in winter, 2750 grams in summer)

1. mix the alkali and salt in proportion, crush them into the basin, add the warm water to mix them into a emulsion, and generate a large amount of foam and sound. Then add the flour and stir it into a snowflake shape, make it a smooth, soft, gluten dough, cover it with warm cloth or quilt, wake up for 20 to 30 minutes, then stir it up once again, then fold it up, so that the dough will produce gas for such a period of 3 to 4 times. Holes, to achieve compliance.

2. Apply oil on the chopping board, take 1 / 5 of dough and put it on the chopping board, drag long strips, roll them into 1cm thick and 10cm wide strips with a small dough stick, then chop them into 1.5cm wide strips with a knife, stack the two strips together, press them from the middle with bamboo chopsticks, gently pinch the two ends with both hands, rotate them and pull them into a 30cm long strip, put them into a 80% hot oil pot, fry and turn them over to make the green strips Bulge up, plump expansion crisp, golden yellow that is.

Practice 2

Ingredients: 300g flour, 250ml warm milk, 1 tsp Baking powder, half tsp Baking soda, 1 tsp salt, 25g vegetable oil.

Method:

1. Melt baking powder, baking soda and salt with warm milk, mix with flour and knead well, then pour in a little vegetable oil, knead smooth, cover and leave at room temperature for one night (pay attention not to put it in the refrigerator);

2. In the morning of the next day, put the dough on the oiled chopping board, spread it flat without kneading, and arrange it into strips about 7cm wide and 1cm thick, then cut into strips 2cm wide with a knife. Then use chopsticks to press down on each small strip, and then pinch the two ends of each two small strips together;

3. Heat the oil in the pan. When the oil temperature is high, stretch the green dough sticks and fry them in the oil pan until golden yellow. Then take them out.

Practice 3

New technology of non aluminum fried dough sticks

Ingredients: 1500g flour, 30g fried dough sticks powder, 3 eggs, 3 Liang salad oil

Method of mixing noodles:

1. Use warm water in spring and autumn, cool water in summer and slightly hot water in winter;

2. Weigh the water and put it in the basin, add 3 eggs, 3 Liang salad oil and stir well;

3. Put the noodles into the basin;

4. Put the dough stick powder into the basin and stir it completely;

5. Add 2 items and pick them from the bottom up with both hands until there is no dry noodles;

6. It can be used after 4 hours.

Method of frying:

1. Make the working panel of fried dough sticks well, that is, put dry noodles, knives, stainless steel pressing strips and rolling pins on the chopping board;

2. Open a bag of dough sticks, roll them about 50 cm long, 18-20 cm wide and 0.9-1 cm thick, and then cut them off with a knife, one by one and overlap them with your hand;

3. Cut the dough sticks into 2-2.5cm wide and 0.9-1cm thick, and then brush the dry noodles on the dough gently with a brush. Overlap the two dough sticks, press them with a pressure bar, pinch the two ends from the middle, and then lengthen and straighten the dough. The oil temperature must be controlled at 200 ℃;

3. Add fried dough sticks and fry for 2 minutes.

Practice 4

1. Put baking powder, salt, sugar and heated milk (or water) into the container and stir evenly until about 10 minutes; add flour, knead for 2-3 minutes (it is not necessary to knead very smooth, but you can put a little oil on your hands to prevent sticking), cover it and place it at room temperature for two hours; then knead and flatten it slightly, cover it and put it in the refrigerator overnight;

2. The next morning, take out the dough, oil it on the chopping board, roll it into 1 / 4cm thick dough, and then cut it into thumb wide strips (cut the length into about 1 / 2 of the diameter of the frying pan);

3. Heat the oil in the frying pan until there is a small bubble. Overlap the two pieces of noodles, then press them gently with chopsticks, pinch the two ends tightly, pull them to twice the original length, twist them and put them into the frying pan, and immediately roll them with chopsticks to make them heated evenly. Deep fry them until golden, and drain the excess oil.

① The oil of fried dough sticks should be hot. It's better to put noodles in and blister when they are heated;

② The thickness of noodles is 1 / 4cm, which is too thick. It is not deep fried inside, but too charred outside;

③ It is suggested that the noodles should be well handled when the oil is hot, so as not to be in a hurry when frying;

④ Noodles into the oil pan, to quickly roll with chopsticks, in order to fry evenly;

⑤ Alum is the main component of aluminum, it is best not to use, here with foam powder instead;

⑥ If the dough is rolled into a 1 / 8 cm thick round piece, 2 knives in the middle, it can also be fried into oil cake;

⑦ Although fried dough sticks are delicious, they are fried

Chinese PinYin : You Tiao