A list of the contents of this article:
- 1 、What does the old Youtiao do?
- 2 、Old Youtiao practice
- 3 、Cold or very crisp Youtiao, they say it is old Youtiao, how is it done? What has been added?
- 4 、The practice of the old Youtiao
- 5 、How do you fry the old Youtiao that crumbles when it is pinched?
What does the old Youtiao do?
1, the traditional practice of the old Youtiao: prepare flour, yeast, water, salt and other materials. Stir the flour, yeast, water and salt into the dough and knead until the dough is smooth and elastic. Ferment the kneaded dough in a warm place and ferment to twice the size. Take out the fermented dough, knead it into strips and cut it into small pieces. Rub small pieces of dough into slender strips and deep-fry them in a frying pan until golden brown.
2. The old Youtiao's practice of preparing flour: choose medium gluten flour and add the right amount of warm water and salt to increase the toughness of Youtiao. Oil: use cooking oil, preferably vegetable oil, to fry Youtiao. Water: clean water at room temperature, used for mixing noodles. Making steps and noodles: pour the flour into a basin, gradually add an appropriate amount of warm water and salt, stir into snowflakes and knead into a smooth dough. Cover with a wet cloth and let stand for half an hour.
3. Cut Youtiao into small pieces, wash green and red peppers and cut into diamonds. Prepare a small bowl, add 5g cornflour, 5ml soy sauce, add 10ml water to synthesize a bowl of water starch. Hot pot cold oil, put in green and red pepper stir-fry first.
4. First, mix all the dry materials (except vegetable oil) well, then add about 200 grams of water to form a flocculent dough. Then, add the vegetable oil to the floc dough, stir well, and then gradually add the remaining water to form a smooth and super soft dough. Put the dough into a long strip shape, smear a little vegetable oil on the surface, then put it in a fresh bag and refrigerate overnight.
5. The old Youtiao uses warm water and noodles, adding appropriate amount of alkali powder, alum, sesame and so on. The Youtiao made this way is softer and bigger. After mixing the noodles, make the noodles into a uniform sheet without dry flour on the surface. Then cut the flakes into long, uniform strips. Then stack every two long strips on top of each other, which is why the Youtiao is made of two noodles.
6. the practice of the old Youtiao mainly includes the steps of preparing ingredients, making dough, cutting molding, frying and so on. First of all, prepare the necessary ingredients, usually including high-gluten flour, warm water, yeast, salt and some seasonings such as chopped onions and sesame seeds. High-gluten flour can provide the tenderness and taste needed by Youtiao. Yeast is designed to ferment the dough and produce a soft and porous structure. Next is to make dough.
Old Youtiao practice
1, the traditional practice of the old Youtiao: prepare flour, yeast, water, salt and other materials. Stir the flour, yeast, water and salt into the dough and knead until the dough is smooth and elastic. Ferment the kneaded dough in a warm place and ferment to twice the size. Take out the fermented dough, knead it into strips and cut it into small pieces. Rub small pieces of dough into slender strips and deep-fry them in a frying pan until golden brown.
2. The old Youtiao's practice of preparing flour: choose medium gluten flour and add the right amount of warm water and salt to increase the toughness of Youtiao. Oil: use cooking oil, preferably vegetable oil, to fry Youtiao. Water: clean water at room temperature, used for mixing noodles. Making steps and noodles: pour the flour into a basin, gradually add an appropriate amount of warm water and salt, stir into snowflakes and knead into a smooth dough. Cover with a wet cloth and let stand for half an hour.
3. The Youtiao is still very crisp when it is cold. Here's how to share it.
4. the practice of the old Youtiao mainly includes the steps of preparing ingredients, making dough, cutting molding and deep-frying. First of all, prepare the necessary ingredients, usually including high-gluten flour, warm water, yeast, salt and some seasonings such as chopped onions and sesame seeds. High-gluten flour can provide the tenderness and taste needed by Youtiao. Yeast is designed to ferment the dough and produce a soft and porous structure. Next is to make dough.
Cold or very crisp Youtiao, they say it is old Youtiao, how is it done? What has been added?
1. The Youtiao fried by alkali and the Youtiao fried with alum have very good fluffiness and crispness. This is often said that the old Youtiao will not be fried in this way now, because it is not good to eat too much alum. Alum has also been banned on the market, and now Youtiao is fried with yeast powder or baking powder.
2, Youtiao cold is also very crisp for the following three reasons: first, the use of compound food additive noodle crisp. The Youtiao is fluffy and crisp with fermented noodles such as white sugar.
3. The Youtiao you want to make is too crispy when it is cold. Kneading noodles is very important. Add raw eggs, oil, baking soda and noodles. The noodles must be mellow, the ratio of wheat flour to water, and the temperature should be well grasped. You only need to understand this little skill. The fried Youtiao is tender, cold or too crisp. Nowadays, very few people make old Youtiao. After all, Mingong is not very good at eating too much.
The practice of the old Youtiao
1, the traditional practice of the old Youtiao: prepare flour, yeast, water, salt and other materials. Stir the flour, yeast, water and salt into the dough and knead until the dough is smooth and elastic. Ferment the kneaded dough in a warm place and ferment to twice the size. Take out the fermented dough, knead it into strips and cut it into small pieces. Rub small pieces of dough into slender strips and deep-fry them in a frying pan until golden brown.
2. The old Youtiao's practice of preparing flour: choose medium gluten flour and add the right amount of warm water and salt to increase the toughness of Youtiao. Oil: use cooking oil, preferably vegetable oil, to fry Youtiao. Water: clean water at room temperature, used for mixing noodles. Making steps and noodles: pour the flour into a basin, gradually add an appropriate amount of warm water and salt, stir into snowflakes and knead into a smooth dough. Cover with a wet cloth and let stand for half an hour.
3. the practice of the old Youtiao mainly includes the steps of preparing ingredients, making dough, cutting molding, frying and so on. First of all, prepare the necessary ingredients, usually including high-gluten flour, warm water, yeast, salt and some seasonings such as chopped onions and sesame seeds. High-gluten flour can provide the tenderness and taste needed by Youtiao. Yeast is designed to ferment the dough and produce a soft and porous structure. Next is to make dough.
4. The Youtiao is still very crisp when it is cold. Here's how to share it.
How do you fry the old Youtiao that crumbles when it is pinched?
1. Stack the cut dough sticks on top of each other and press them gently with chopsticks in the middle. In order to make the Youtiao blanks stick together, you can spread some water between the two dough sticks. After they are all done, start to fry, start to burn oil, put the right amount of oil in the pan, and turn the oil temperature 60% to medium heat.
2. Ingredients: flour 400g, yeast 4G, egg 1, baking soda 4G, salt 4G, water 230g ml, white sugar 20g, vegetable oil 800ml. Melt the yeast in warm water of 170ml. Pour flour into the basin, add sugar and 20ml vegetable oil, beat an egg and stir with chopsticks.
3. The Youtiao is divided into small pieces, and one of them is chopped (the Youtiao in the cooking group should be very crisp, the kind of old Youtiao). The preserved vegetables are chopped, but not too crushed, so that there is no sense of grain when the bite is too small. Beat the five-spice cooked peanuts into powder. Soak the glutinous rice in water for 5 hours, remove and steam for 30 minutes until cooked. Cold oil in the pan, chopped preserved vegetables and stir-fry a little.
4. After noon, the breakfast stand also began to close. There is always some Youtiao that has no market, and the shopkeeper either sees the opportunity to sell it at a reduced price to the bargain picker, or closes the stall first and sells it again in the oil pan tomorrow. Once again, the Youtiao fried in oil will be charred and crispy. People in Hangzhou call it "Old Youtiao".