CHINESE FRIED DOUGH CALORIES RECIPES

Steps:

• In a stand mixer, add all the ingredients together and then knead with hook on low speed for 7-9 minutes until the dough is quite elastic.
• Shape into a ball and then cover with plastic wrapper and set aside in fridge overnight.
• In the next morning, bring the dough outside and set aside for around 2 hours until it is returned to room temperature.
• Heat the oil to around 200 degree C (400 degree F).
• Slightly dust your operating board and then shape the dough into a long log and then further to a rectangle. Cut the rectangle into strips around 3cm wide. Lay one stripe over the other one and press a mark in the center (lengthwise).
• Then hold the two ends and slightly stretch the strips to around 18cm (or slightly adjust the length according to your frying wok). Press the two ends so they can stick together. Place it to the wok and fry until slightly golden brown.

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.