Dough sticks can carry half of the Chinese breakfast world for it is ordinary and irreplaceble. Almost in front of every breakfast stall, you can see a big pot with full oil for stir-frying dough sticks. Dough Sticks which are called ” Guo Zi” in north of China is not exclusive to a certain region. Different regions in China have different ways of eating You Tiao, such as pancake with fried dough sticks, egg with fried dough sticks, salted soy milk, etc.
Traditional Dough sticks contained aluminum-containing baking powder are not health for our body. My recipe used aluminum-free baking powder to restored version of street food’s Dough Sticks. Because the fried dough sticks in my memory are salty, hot, crispy outside and soft inside, only freshly fried is the best. It is said that a college teacher who is a foreigner stands by the fried wok and eats fresh fried dough sticks every morning. He is full after serving fried dough stick one by one, then go to class. We can see how attractive Dough sticks are through this thing.
You need to practice several times to make straight and crispy dough sticks. The key is whether the dough are well-mixed. The breakfast stall prepared dough at night and fried dough sticks the next morning. I also let the dough stay in refrigerator overnigh to get perfect dough stikcs.
The wok in home kitchen may not be as big as others, so make the small dough sticks which are delicious too.
“Song History” records that during the Song Dynasty, Qin Hui( a man) persecuted Yue Fei( another man is a national hero), and people at that time expressed their anger by deep-frying a kind of wheaten food similar to fried Dough Sticks. Similar food has their origins far earlier than the Song Dynasty, but the specific period can’t be verified.
Deep Fried Dough Sticks
- Pot for deep-fried
- All purpose flour 250 gram
- Baking soda 1/2 teaspoon
- Aluminum-free baking powder 4 gram
- 1 tablespoon oil
- 7 tablespoon water (according to absorption of flour is different )
- One egg
- 1/2 teaspoon salt
- One pot of oil for deep frying
- Mixed flour, 1 tablespoon oil, soda, baking powder, and water well, cover it with a plastic bag, let the dough stand in refrigerator for at least 8 hours
- Cut the dough into 4 parts
- Make one part into rectangular dough, cut into sections, two sections in one group,let one section top of the other. Use chopsticks to press in the middle, press to the end, hold both ends of the dough with your hands, stretch, put it into the wok with heat oil, the oil temperature is above 180 degrees
- Use chopsticks to keep flipping the dough sticks until brown
- Serve immediately