Fried dough sticks are basically the necessary breakfast for many Chinese people. It's a way to eat soy milk with fried dough sticks for breakfast since ancient times. But one thing that must be put in fried dough sticks is alum. Why do fried dough sticks put alum?
Why do you put alum in the oil bar
When frying oil sticks, we must put alum and alkali. Alum refers to alum. Alkali is soda powder, also known as baking soda. These two substances are common additives in our families and are widely used.
The success or failure of fried dough sticks lies in the ratio of alum and alkali. When alum and alkali are put into water, chemical changes will take place between them, producing a large amount of carbon dioxide gas and flocculent aluminum hydroxide. When the flocs are combined with the surface, aluminum hydroxide rubs the flocs with the surface to produce a membrane, which encloses the carbon dioxide gas. The oil sliver is put into the hot oil pan, and the carbon dioxide gas is heated and expanded to make the oil sliver swell.
What is the appearance of the oil stick with too much alum
When more alum is put in the oil sliver, more aluminum hydroxide will be produced by hydrolysis, which makes the oil sliver hard, brittle and bubbly when it is heated, and the oil consumption is large. If it is alkali put more, will make the color of the oil bar yellow, increase its bitter taste.
After the expert's deliberation, it is generally suggested that the ratio of alum to alkali is 25:35.
Alum and alkali must be added to traditional oil sliver
The history of fried dough sticks is very long. It is an ancient Chinese pasta. Its origin can be traced back to the Tang Dynasty, and the traditional fried dough sticks must be added with alum and alkali to have the flavor of fried dough sticks, which can be crisp and delicious. But alum contains aluminum. If you take too much, it will harm your health. That's why nutrition experts suggest you eat less or not.
How to make healthy oil stick
Ingredients: 400g flour, 3 G stick leavening agent (including alum and alkali), 1 egg, 2 tablespoons sugar.
Method: add the dough stick leavening agent, sugar, eggs, half bowl of water, and then mix the flour. If the time is not tight, it can be refrigerated overnight in the refrigerator. Take it out the next day and warm it up for 10 minutes, then you can start to make oil sticks. Press the dough into a rectangular plane, cut it into small strips, use chopsticks to press it in the middle of the strips (don't break it), then you can start hot oil, fried dough.
Note: in the process of frying, use chopsticks to pull quickly. When the frying is almost done, take out the oil control in time and then eat it.