烹飪簡(jian)單,營養豐富。
材料(liao):面粉500克(ke)、明礬14克(ke)、鹽8克(ke)、堿粉10克(ke)、色拉油(you)600克(ke)、清(qing)水180克(ke)。
步驟:
1、將明(ming)礬和鹽碾成(cheng)粉末(mo),堿粉用(yong)(yong)水(shui)(shui)溶(rong)化,一起(qi)倒入缸中,加入清水(shui)(shui)(冬天用(yong)(yong)溫水(shui)(shui)),用(yong)(yong)手(shou)(shou)掏(tao)至缸底無粒屑(xie)、水(shui)(shui)起(qi)泡沫時,將面(mian)(mian)粉放(fang)入,用(yong)(yong)雙手(shou)(shou)抄拌,使勁揉至酵(jiao)(jiao)面(mian)(mian)光(guang)滑不粘(zhan)手(shou)(shou),上(shang)面(mian)(mian)用(yong)(yong)清潔的濕(shi)布蓋好,靜(jing)置(zhi)3小時左(zuo)右再進行(xing)第二次搓(cuo)揉,稱(cheng)為復(fu)酵(jiao)(jiao)。揉透后用(yong)(yong)刀(dao)切成(cheng)幾條(tiao),再分別揉緊成(cheng)長條(tiao)把它(ta)們(men)排(pai)放(fang)在缸內,條(tiao)與條(tiao)之間涂上(shang)一些油防粘(zhan),上(shang)面(mian)(mian)仍用(yong)(yong)濕(shi)布蓋好(天冷用(yong)(yong)棉(mian)絮),餳放(fang)4小時,繼續讓其發酵(jiao)(jiao)。
2、發酵好(hao)(hao)后(hou)(hou),先在(zai)案板上撒一(yi)(yi)些粉(fen),然后(hou)(hou)取一(yi)(yi)條(tiao)(tiao)(tiao)酵面(mian)(mian)放(fang)上,用(yong)面(mian)(mian)棍順長搟平再用(yong)雙手(shou)捧(peng)住(zhu)酵面(mian)(mian)兩(liang)(liang)端,順勢拉成1厘米厚,7厘米寬的長條(tiao)(tiao)(tiao),隨即(ji)用(yong)刀(dao)切成1厘米寬,7厘米長的小(xiao)條(tiao)(tiao)(tiao)(每(mei)條(tiao)(tiao)(tiao)重35克)邊(bian)切邊(bian)將小(xiao)面(mian)(mian)條(tiao)(tiao)(tiao)翻轉,使(shi)刀(dao)面(mian)(mian)朝上,切好(hao)(hao)后(hou)(hou)在(zai)上面(mian)(mian)撒一(yi)(yi)些干粉(fen)。取出兩(liang)(liang)小(xiao)條(tiao)(tiao)(tiao),將它們輕輕搓一(yi)(yi)下,用(yong)手(shou)將面(mian)(mian)條(tiao)(tiao)(tiao)拍扁,然后(hou)(hou)將兩(liang)(liang)根(gen)面(mian)(mian)條(tiao)(tiao)(tiao)疊合,用(yong)筷子在(zai)上面(mian)(mian)嵌一(yi)(yi)凹槽,即(ji)成油(you)條(tiao)(tiao)(tiao)生坯(pi)。
3、將(jiang)油溫升至(zhi)八成(cheng)熱,用雙(shuang)手捏住(zhu)生(sheng)坯(pi)兩頭,稍微拉長后繞(rao)成(cheng)絞鏈形再拉至(zhi)33厘米左(zuo)右(you)長,沿鍋邊輕輕放入,同時(shi)摘去兩頭。邊炸(zha)邊用筷子撥動,使(shi)之翻身,炸(zha)至(zhi)金(jin)黃色并脹起(qi)時(shi)即可。