How to make fried dough sticks at home - Chinese cuisine

1
Mix the dough stick noodles into a ball. Fold the dough from all sides to the middle each time. Let it stand for 15 minutes and fold again. Repeat 3 times, then cover with film and refrigerate for 6 to 8 hours ( Or knead the dough the night before, take it out and return it to room temperature the next day, and roll it into a long strip. There is no need to knead the dough anymore (you forgot to take a picture of the dough).
2
Cut into equal width strips.
3
Apply water in the middle, overlap the two lines, and press the line in the middle.
4
Heat the soybean oil in the pot to 60% heat, add the dough sticks and fry them, turning constantly.
5
Remove the fried dough sticks from the golden color and control the oil (I am used to using an iron pan for frying fried dough sticks).
6
Put in another deep-fried dough stick. If the temperature is too high, it will be easy. If the temperature is too low, the deep-fried dough sticks will not rise and will not puff up.
7
The fried dough sticks have a good puffing effect when they come out of the pan.
8
Two more fried dough sticks were cooked.
9
Cut the cross-section of the fried dough sticks, and they will be puffy and have no dead ends, no dough lumps, and the effect of layering the dough into layers.
10
The veins are evenly puffed and the layers are clear, and the texture is crispy and delicious. It is the best combination with fried dough sticks for breakfast.

Rolling and folding the noodles are the key.