The traditional fried oil bar
By VicentaLakin
At home, the oil bars were finally taken during the epidemic, but the electron scales were broken, using various formulas and videos, and it was true that the wisdom of the people was great, it was super-successful to make them, and it was easier to make them than to make buns and dumplings, and 10 minutes of the night was better, and the next morning they could blow up。
Recipe Recommendations
Steps for The traditional fried oil bar
1
This is the measurement tool I use to measure flour and spoons to measure yeast, water, oil。
2
Put a bowl of flour in the basin with half a spoon of yeast and one quarter of a spoon of salt。
3
Pour in an egg, add a spoon of fresh water, start mixing it up, then a spoon of salad oil
4
It's normal for the scrawny, oil-coated noodles to feel a bit soft and sticky。
5
It is kept in the freezer for more than eight hours。
6
The next day, the refrigerated noodles were removed from the fridge, without rubbing, and when oil was painted, they were flattened with a scepter (about 3 mm thick). I didn't want to wash my face stick so I covered it. It doesn't matter if you don't have a scepter
7
Cut into strips about a centimetre wide, cut even. The covering of the film continues to warm for about 15 minutes. This is when you're ready to pour oil into the pot。
8
In 15 minutes, every two faces will fold together. Then you cut your finger in half
9
The first layer brushes some oil, then presses it in the middle with a link。
10
The oil is hot (dry chopsticks are in the pot, and a little bubble around the chopstick means that it's warmer), squeezes both of them, puts them in the pan, remembers to roll, and when it explodes, the oil is in its own hands and can be recovered when it blows up to the golden yellow。
11
Isn't it beautifulThe traditional fried oil bar Make Tips
1. Preparatory work is suitable for the evening, as the oil noodles require more than eight hours of frozen fermentation, and the first night they are ready (about 10 minutes) and can be blown up the next morning. 2. A person who fears face and thinness can start with half a spoon of fresh water, mix it up and then water it, depending on the shape, and then start adding salad oil. 3. If it is felt that the next day it will not be enough, the amount of fermented pasta that can be taken, it is fine to continue to freeze, but it is best to run out of it on the third day, otherwise the yeast taste will become heavy and affect the taste。