I never buy oil sticks for my family's breakfast, 15 minutes to make a pot, netizens: Ask for food

Write/Fei’er

Two days ago, at dinner, my husband suddenly said pitifully, ‘Honey, I want to eat oil sticks, can you make me some oil sticks?’ I realized it had been a long time since I’d made oil sticks for my family, ha ha, everyone including adults and children would cry out for being ( – craving). It goes without saying that our family members all love to eat noodles, so Fei’er’s culinary journey started with oil sticks. The reason it started with oil sticks was because, before I researched food, I was always buying oil sticks from outside to eat for breakfast. Outside oil sticks are indeed delicious, but one time, I heard a friend say that the oil sticks made outside when making dough, they add a thing called alum. This although allows oil sticks to be delicious, but long-term will cause chronic poisoning, causing dementia, intelligence decline. So, I decided to learn to make it myself, to find a way to make oil sticks without alum also can be fragrant and crispy. Finally, after many experiments, I found a way that is simple, healthy and delicious, and I will never go out to buy oil sticks anymore, I can make oil sticks at home for my family to eat every day.

Prepare ingredients:Flour, eggs, milk powder, baking soda, salt, baking powder, edible oil

Operation steps:

1 Put 500 grams of flour, one egg, 10 grams of baking soda, 5 grams of baking powder, 3 grams of salt, 20 grams of milk powder, and then use warm water to make the dough. If you don't have milk powder at home, you can use pure milk instead, then you don't need to add water.

2 Use chopsticks to stir into a dough-like state, then pour in 10 grams of edible oil.

3 Use your hands to knead into a dough, then cover with a lid and let it ferment for 10 minutes.

4 10 minutes later, knead the dough again, so the dough becomes more delicate, then we arrange the dough into long strips, and wrap the dough strips with a plastic bag.Put it in the refrigerator to ferment overnight. So the next day, when I take it out, you don’t need to knead the dough, just directly roll it out (because after kneading the dough, it’s hard to roll it out), then use a knife to cut it into strips with equal width.5 Then stack the two strips together, and use a chopstick to press an imprint in the middle.

6 After pressing the imprint, use a knife to cut it again in the middle, and pinch the two sides. (Because I am making small oil sticks, I cut it from the middle, if you like long oil sticks, you can don't cut it, just pinch the mouth on both sides.)

7 After cutting, cover with a plastic bag, let it ferment twice for 10 minutes.

8 Heat the oil in the pot, when the oil temperature is seven layers hot, put the oil sticks into the pot to start frying until both sides are golden yellow and the inside is fluffy and open, you can take it out. (To avoid being greasy, oil sticks should be drained after frying, you must drain the oil.)

Fragrant crispy hollow big oil sticks out of the pot, look at this golden oil stick, isn’t it tempting? Making oil sticks like this is especially delicious, each one is hollow, following Fei’er's steps, it will absolutely have no failure.

Our stomach has digested for one night, at this time, we can eat freshly fried hot and crispy oil sticks, paired with a pot of freshly ground bean milk, and a boiled egg, adults and children will refuse this temptation!

Okay, today’s food sharing is over, if you like it, please collect it, let’s start our wonderful day with a healthy and nutritious breakfast. If you have any questions, you can leave a message for Fei’er in the comment area. Click to follow Fei’er Kitchen, and we will share different food for you every day.