door hanger
The door hanger is a very common pasta in Linyi. It is named for its shape like the padlock on the old gate. One side is soft, the other side is crispy, and it is slightly oily, like a fried roll, but the shape is U-shaped. The door hangers on rural doors are almost named "door hangers." You can add a little filling to the door hanger, but not much. You can also add pepper powder and salt, but it is still delicious in the original taste.
Recipe Recommendations
- flour 300 grams
- baking powder 3 grams
- peanut oil 1 scoop
Steps for door hanger
1
Add a cup of water to the bread bucket, add flour and baking powder, and use the dough spreading process to make the dough ready.
2
Take out the dough and knead it for a while.
3
Divide into small doses of the same size, and knead each into a stick shape.
4
Rub into long strips, paying attention to the thickness in the middle.
5
Fold it in half into a U shape.
6
Do everything in turn.
7
Put oil in the frying pan, not too much, just apply a layer.
8
Put the oil into the door hanger after it is hot.
9
When frying one side to brown, add flour to thicken. One point should be thinner and half thinner than the fried buns. The amount is also less, flooding half of the door hanging.
10
Cover, boil the juice over low heat, and try to see if the door hanger can flip completely.