Why are fritters two strands? How are such fritters made?

Why are fritters two strands? How are such fritters made? Fritters are a traditional Chinese delicacy and are very delicious, as for why they are two strands, it has to be traced back to the practice.

The origin of fritters can be traced back to before the Tang Dynasty, and when we watch historical dramas, fritters often appear in the picture. The taste of fried dough sticks is crunchy and tough, and it is deeply liked by the people, especially some elderly people still like to have two fritters in the morning, a cup of soy milk or a bowl of porridge, which is simply the standard for breakfast.

In fact, the ingredients are also very simple, mainly flour. Let's see how churros are made.

Ingredients Required: <>

100 grams of eggs, 160 grams of water, 5 grams of salt, 25 grams of vegetable oil, 500 grams of all-purpose flour, 6 grams of baking powder, 4 grams of baking soda.

Production Steps:1Mix all the ingredients together, and if you have a bread maker, you can use the kneading program of a bread maker, and if you don't have one, you can use chopsticks to pick up the side and fold it in the middle, and repeat the operation.

2.Until the dough is kneaded smooth, smear the kneaded dough with a little vegetable oil, cover it with plastic wrap and leave it in the refrigerator overnight. 3.

Wake up in the morning on the second day, spread a little vegetable oil on the cutting board and place the dough on the cutting board. 4.Divide the dough in half and stretch it long, and relax at room temperature for about half an hour.

5.Divide the loose dough into 12 equal portions, which is 24 pieces, or divide them according to your preferred size. 6.

Overlap the dough pieces in pairs, and use a scraper to press a mark in the middle, but do not break it. 7.Relax for 10 minutes after all is done.

8.Before frying, pinch the ends of the fritters slightly so that they don't fall apart easily when frying. 9.

Heat the oil at about 200 degrees Celsius and fry the fritters. 10.After putting in the fritters, turn them forward so that they are heated evenly for 4 weeks.

11.Fry the fritters until golden brown on both sides.

The answers to this question shared above are all personal opinions and suggestions, and I hope that the answer to this question I have shared can help you.

Because if it is a single one, the skin of the fritters will harden before they have time to expand. If the two sticks are together, the middle part will not be directly heated, so there will be enough time to expand, so that the fritters will be fluffier to eat. Add eggs, salt, baking soda (a little), aluminum-free baking powder, and yeast to the flour, then mix with warm water.

Knead the dough into a smooth dough and apply a layer of oil to the surface of the dough. Cover with a lid or plastic wrap and let the dough simmer for 30 minutes. .

Remove the dough and knead it again to allow the oil to penetrate into the dough, then cover with plastic wrap and refrigerate overnight. Remove the dough, brush the cutting board with oil, cover with plastic wrap and let the dough relax for 10 minutes. (Do not knead and roll out directly) and then roll out the dough into long dough cakes.

Then use a knife to cut into strips about 2 cm wide. Cut the long strips, stack them on top of each other, and press a mark in the middle. Wait for the noodles to relax for a while before they can be fried.

Twist the fritters into two strands and fry them together, so that they are superimposed, the carbon dioxide cannot be discharged quickly, and the fritters will be more fluffy, and there will be no direct heating between the two strands, so that the fritters have enough time to expand; Knead the dough into a smooth state, add vegetable oil and continue to knead a little slippery and greasy, keep it with plastic wrap for 30 minutes, you can stretch the dough, and then put it in the refrigerator to refrigerate, and you can fry the fritters on the second day.

I think this is to make our taste better and more convenient to eat, such fritters are made with a knife during the production process, and then they can be made into such shapes.

In this way, it can be better heated, and it is necessary to choose the right noodles and put oil in them for production, and put them in the oil pan at the right temperature for production.

Because the single billet fritters can't be expanded when they are fried, they are like a stick after they are fried, and they taste a little hard, and the two fritters are fried together, turning back and forth, and the expansion is even, and it tastes delicious and looks good. Sift the flour in a sieve to prevent lumps inside, then add baking powder, salt, sugar, salad oil, eggs, and warm water, stir well, knead into a dough, then put it in a basin and cover with plastic wrap and let it sit for 20 minutes. Then take it out and put it on the table, knead it, wrap it in plastic wrap, and put it in the refrigerator to refrigerate overnight.

If you are in a hurry to eat, you can take it out after two hours of fermentation to make it), in the morning, take the dough out of the refrigerator, roll it out into two long and wide strips with a width of 10 cm and a height of 5 cm, and then cut it into long strips with a width of two centimeters, stack the strips together, press them in the middle of the chopsticks (brush some water on the two contact surfaces when stacking, otherwise it will be easy to open when frying), after the chopsticks are pressed, cover with plastic wrap for two minutes, and then stretch the two ends with your hands, pour oil into the pot, put it vertically with chopsticks, and start flowers. Fry in the oil pan, and use chopsticks to keep turning the fritters when frying, so that the heat is even, and the fried fritters are fluffy, delicious to eat, and look good.

Fritters have become a breakfast food that can be agreed upon in the north and south, and many people like to eat oil together for breakfast, and the fritters are two shares. So why are fritters two strands? How are fritters made? Here's an introduction.

When the dough of the dough is fermented to a certain extent, add an appropriate amount of soda ash, salt, and alum to soften, in this process, carbon dioxide gas will be produced, and the fried fritters will be fluffy after frying in hot oil.

The reason why the two strands are fried together is mainly because the two strands are superimposed together so that the carbon dioxide can not be discharged quickly, making the fritters more fluffy, and if you add one to fry, it is easy to make the fritters have no time to expand and harden, and the middle part of the two strands together will not be directly heated, so that the fritters have enough time to expand and be more fluffy when they eat the dregs.

The name of the fritters varies from place to place, and Shanxi calls it hemp leaves; Many areas in Northeast China and North China call fritters "sub"; In some areas of Anhui, it is called "oil fruit"; Guangzhou and the surrounding areas are called fried ghosts; Chaoshan area and other places are called fried fruit; In Zhejiang, there is the name of Tianluo tendon (Tianluo is loofah, the old loofah will leave the loofah tendon after drying off the shell, and its shape is very similar to the fritters, so the fritters are called Tianluo tendons).

How are fritters made?

1.To make fried noodles: 14 grams of baking powder, 8 grams of salt, 2 eggs, 300 grams of water, pour into a bowl and stir well.

2.500 grams of all-purpose flour, pour in the mixture and knead into a ball, wrap the plastic wrap with a hammer and let it stand for 15 minutes.

3.Knead the dough every 15 minutes, knead the dough three times in total, you can dip the dough in oil when kneading, so that it won't stick to your hands, and put the noodles in the refrigerator to wake up overnight. Brush the dough with flour, cut it into strips, fold it and press it into a pit, stretch it out and put it in the oil pan, divide the dough sticks into two after fluffy, and fry them until golden brown and remove them.

Fritters are an ancient Han noodle dish, the taste is crunchy and tough, one of the traditional Chinese breakfasts, the name of fritters varies from place to place, with the effect of inhibiting gastric acid secretion and increasing the feeling of fullness.

1. Inhibit gastric acid secretion: Eating some fritters appropriately can inhibit gastric acid secretion, and fritters can be eaten together with soy milk, because soy milk contains a lot of lysine, but it is relatively lacking in methionine, and fritters are very rich in methionine, but lack of isanine, so the two foods will complement each other and are a good combination.

2. Increase satiety: The main raw material of fritters is flour, which contains more starch substances, and starch can be converted into sugars after being decomposed by salivary enzymes, which then increases blood sugar and makes the human body feel full.

There are usually two fritters because when the fritters are put into the pot, the chemical reaction that occurs in the fritters produces gas that makes the fritters swell and expand, but the outer skin is quickly shaped because of the high temperature, and the expansion amplitude is limited. The two fritters are entangled, and the parts that come into contact will not be affected by the high temperature frying, and will continue to expand outward, so they can be fluffier and more crispy and delicious.

The two fried fritters were born in the Southern Song Dynasty, and the common people regretted Yue Fei and hated Qin Hui. So he kneaded the dough into the shape of Qin Hui and his wife Wang, glued the two together, and fried them in the pan to express his hatred for Qin Hui.

This method is called "fried juniper", which is the original prototype of fried dough sticks. Later, after gradual evolution and simplification, it became the current shape of fritters, but it still retains the habit of frying two sticks together.

How to eat fried fritters

In Guangdong and Hong Kong, it is popular to make fried dough sticks with rice rolls, drizzled with soy sauce and eaten, you can add chili sauce and sweet sauce at will, and there is also a way to eat porridge directly for breakfast. Cantonese people also like to bake fritters, eggs and fish intestines in a clay pot, which is called pot baked fish intestines. People in the Chaoshan area like to eat fried dough sticks in sweet porridge, shell peach and other foods.

There is a special snack in Hangzhou, "green onion bun juniper", which is made by rolling fritters and green onion segments in a pancake and flattening them on a frying pan and baking them. Serve with a sweet residue mask or chili sauce. In Henan, people like to eat freshly fried fritters with spicy soup or tofu brain for breakfast.

Use chopsticks to press firmly in the middle, then stretch it slightly and twist it into a twist shape so that it doesn't fall apart.

1. Add eggs and cooking oil to the fritter powder and stir well.

2. Add water, knead into a smooth dough, then cover with plastic wrap and relax for more than half an hour.

<>4. Cut into strips of about 2 cm.

5. Stack the two together, press them hard in the middle with chopsticks, then stretch them slightly, and twist them into a twist shape.

6. Heat the oil from the pan, the oil temperature is 60% hot, add the fritters and fry until golden brown.

7. Prepare a clean container and put out the fried fritters and enjoy.

The reason why two are fried together is that it is easier to expand.

There have been experiments to prove that if you put a single one, two together, and two not together in the oil pan respectively, so that after a few seconds, we will find that they will immediately expand, but the single fritters will no longer continue to expand after a while, and the other two will continue to expand, much larger than the single one.

If a single fritter is put into the oil pot, its surface will quickly contact the oil, and the temperature of the oil is high, so the surface of the fritter will be quickly shaped, which will prevent the fritters from continuing to expand, which is why the single fritters will not expand again after expanding to a certain extent.

If the two sticks are together, then the middle one cannot contact the high temperature of the oil, so it can continue to expand, which is why the fritters we eat in daily life are crispy on the outside, and the two fritters on the inside will be soft and white.

About the history of churros:

When it comes to why the two fritters are fried together, we also have to trace the history of the fritters, everyone should know that the fritters have a certain relationship with Qin Hui. According to legend, after Qin Hui killed Yue Fei, because people were very happy with Qin Hui, they kneaded the appearance of Qin Hui and his wife with noodles, and then fried them in an oil pot, so in the past, fried fritters were still called "fried Qin Hui".