Small deep-fried dough sticks

1. Prepare the ingredients (butter melted in advance).

2. Pour all the ingredients into a large bowl.

3. Stir to form a fluffy texture without dry flour.

4. Use your hands and jaw to make a slightly smooth dough.

5. It should be noted that the surface of fried deep-fried dough sticks cannot be rubbed, and it can be pressed evenly repeatedly by folding method. If the surface is too sticky, you can put some cooking oil on your hands. The surface should be soft and not hard.

6. Apply oil to the well mixed noodles, put them in a dish, cover with plastic wrap, and let them cool in the refrigerator for at least 8 hours (you can also use the well mixed noodles the night before and use them directly the next morning).

7. Don't rub the awakened dough (never rub), press and stretch it directly with your hands.

8. Flatten into a rectangle (0.5cm thick).

9. Cut into sections, width 3cm x length 10cm.

10. Overlap two sections vertically.

11. Use chopsticks to press down on the folded dough in the middle, then pick it up, pinch both ends tightly, and gently stretch both sides.

12. Pour an appropriate amount of oil into the pan, slightly wide, and when the oil is 70% hot (try with chopsticks, pull a small piece of noodles into the pan when the small bubbles rise, and then float up immediately), put deep-fried dough sticks into the pan to make embryos, use chopsticks to keep turning, and fry until golden yellow floats up, and then out of the pan.