The first is hair noodles, that is, fresh yeast or old noodles (fermented noodles) are mixed with flour and water to make the dough ferment to a certain extent, then a proper amount of soda ash and salt are added for kneading, and then cut into 1cm thick and 10cm long strips. Fold each two pieces up and down, press them with narrow wooden strips in the middle, spin them and stretch them into a hot oil pan to fry, so that they swell into a loose, crisp, yellow and fragrant deep-fried dough sticks. During the fermentation process, yeast reproduces and secretes enzymes (mainly saccharifying enzymes and wine enzymes) in the dough, causing a small portion of starch to turn into glucose, which in turn turns into ethanol and produces carbon dioxide gas. At the same time, some organic acids are also produced, which react with ethanol to produce aromatic esters.
The carbon dioxide gas produced by the reaction causes the dough to form many small holes and expand. The presence of organic acids can make the dough sour. Adding soda ash is to neutralize excess organic acids and produce carbon dioxide gas, which further expands the dough; At the same time, pure alkali dissolves in water and undergoes hydrolysis; After frying in a hot oil pan; Due to the formation of carbon dioxide, the fried deep-fried dough sticks become more loose.
The principle of deep-fried dough sticks is that when deep-fried dough sticks enters into the pan, the foaming agent will generate gas when heated, and deep-fried dough sticks will expand. However, because the oil temperature is very high, the surface of deep-fried dough sticks hardens immediately, which affects the continued expansion of deep-fried dough sticks. Therefore, deep-fried dough sticks are stacked up and down every two pieces and pressed in the middle with bamboo chopsticks. The water vapor and foaming gas between the two pieces of dough are constantly overflowing, and the hot oil cannot contact the junction of the two pieces of dough, so that the junction of the dough pieces is in a soft dextrin state, which can continue to expand, and the deep-fried dough sticks become more and more puffy.
Whether deep-fried dough sticks can be fried loosely, crisply, yellow and fragrant, the key to making them is: fold each two up and down, and press them in the middle with bamboo chopsticks; Cannot be pressed too tightly to prevent the two pieces from sticking together, and the edges of the two surface blocks must not stick together; It should not be pressed too lightly to ensure that the two deep-fried dough sticks are not separated when frying; Rotation is to ensure the above requirements, while also being easy to flip during the explosion process. When lightly pinching both ends with both hands, the middle of both ends should be gently pinched tightly, and the two ends should not separate when frying.
