Fried dough sticks are almost a must for breakfast every day. Fried dough sticks, steamed stuffed buns and soybean milk are a perfect match. The cost of fried dough sticks is not high, and the manufacturing process is easy to master. If you consider opening a breakfast shop after attending the classic snack training, you will definitely have fried dough sticks for breakfast. They are soaked in soybean milk, which is perfect. However, you can't eat too much fried dough sticks. Although they are really delicious, moderation is very important. Fried dough sticks don't look fleshy, but they are quite hungry. This is also the reason why diners choose fritters.

As early as the Northern and Southern Dynasties, Jia Sixie, an agronomist in the Northern Wei Dynasty. In the Book of Qi Yaomin, he recorded the method of making fried food. The Book of Qi Yao Min says, "Pancakes, a kind of cold utensils, are beautiful." Liu Yuxi, a poet in the Tang Dynasty, also mentioned cold weapons in a story.

Production process:

Mix the dough first, that is, add water to knead the dough with fresh yeast or old flour (fermented flour) to ferment the dough to a certain degree, then add appropriate amount of soda ash and salt to knead the dough, and then cut it into strips with a thickness of 1cm and a length of 1cm. Each two strips are stacked on top of each other, pressed with narrow wooden strips in the middle, rotated, stretched and fried in a hot oil pan.

During the fermentation process, due to the propagation and secretion of enzymes (mainly glucoamylase and alcoholase) in dough, a small part of starch is converted into glucose, and then from glucose to ethanol, producing carbon dioxide gas. At the same time, some organic acids are produced, which react with ethanol to produce aromatic esters.