Homemade Fritters
by Food for the people
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. All the ingredients except vegetable oil are mixed and kneaded into a smooth dough (this is left to the bread machine).
2. Add vegetable oil and continue to knead. The kneaded dough is very soft but not sticky. Wrap it in plastic wrap and wake up for about 30 minutes. Continue to beat until there is a hard-to-break film. After kneading, put it in a fresh-keeping bag, put it in the refrigerator, and get up in the morning to fry the dough sticks.
3. Take out the dough in the morning, sprinkle some dry powder on the silicone mat, divide the dough into four parts, roll the dough long, not too wide, and as long as possible.
4. Use a noodle scraper to cut into strips, the size and length according to each person's preference, if the pot is big enough, roll it out, roll it out, and roll it out.
5. Stack the cut noodles in two and press them in the middle with chopsticks.
6. Squeeze the two ends tightly, and you can explode after stretching.
7. The temperature of the oil should be a little higher. The fritters will float right after the pan is cooked. After the pan is turned, the dough can be turned continuously to make the color evenly and quickly expand, and it is enough to fry until all golden brown.
