Quick-fried dough sticks

Weigh the dry powders and then mix them evenly.

One egg (medium is fine), half a catty of water.

Add cooking oil and eggs to the well-mixed flour.

Stir with chopsticks until it forms a flocculent texture.

Push the dough from the edges toward the center and knead it into a soft dough.

Knead the dough three times, once every 15 minutes. Cover the dough to let it ferment (I didn’t put it in a warm place, but it still fermented relatively quickly; if you want it to ferment faster, use warm water to knead the dough and place it in a warm place).

After about 3 hours, the dough will have risen and be ready. Roll the dough into a long strip and divide it into 2 pieces. Roll one of the pieces into a rectangular dough sheet (the rested dough does not need to be kneaded again).

Cut into strips.

Apply water in the middle, two sides opposite each other, press a line in the middle.

Another piece of dough is also made into a youtiao base.

Put an appropriate amount of cooking oil in the pot and heat it to the fifth level, then add the dough sticks for frying.

Flip over and continue frying until golden yellow, then take out.

Then put the dough sticks into the oil for frying (I use a cast iron pan to fry the dough sticks).

A whole batch of youtiao is fried, and each youtiao for breakfast is golden in color.

Plump and chubby, crispy and fragrant in texture, golden in color, and appetizing.

Freshly squeezed soy milk.

Soy milk with fried dough sticks, delicious and nutritious.