Strange shape, delicious and not greasy, the whole process does not touch the noodles, a fast breakfast for office workers

Today I would like to share with you a traditional delicacy from my hometown, which was my favorite when I was a child, and can be eaten directly or with coleslaw rolls in steamed buns, which we call "salty" here

When eaten hot, the skin is a little crispy, and when you tear it open, the inside is fluffy and soft. Although it is fried, it does not absorb oil at all, but the surface is stained with a layer of oil, which is much less than the oil content of scallion pancakes, finger cakes, and fritters, and it is really delicious and not greasy.

What's more: the whole process does not touch the dough, does not knead the dough and does not roll the dough, the method is simple, especially suitable for office workers who come and go in a hurry and always feel that there is not enough time. Let's take a look:

Hometown snacks are salty

200 grams of plain flour, 2 grams of salt, 1 egg, 150 grams of water, 2 grams of yeast

Here's how:

Stir 2 grams of yeast in about 150 grams of room temperature water, add 2 grams of salt, beat in 1 egg, stir well, pour in 200 grams of flour and stir into a thick batter without dry powder. Cover with plastic wrap overnight and let the refrigerator ferment.

Note: When I was a child, I didn't put eggs, but now that the standard of living has improved, it tastes better to put an egg, the total weight of eggs and water is 200 grams, and the ratio of flour and liquid is one to one. If you like the fragrance of green onions, you can also put some chopped shallots, which are fragrant and taste better.

The first thing I do when I wake up the next morning is to take it out and warm it up for a while. The temperature from May 1st to 11th is still OK, if it is a longer time to warm up in winter, the batter temperature is too low and will affect the fluffiness of the finished product.

Stir a few times along the wall of the basin to the middle, and do not stir in circles to save trouble, which will also affect the fluffiness of the finished product.

Put oil in the pot and heat it over medium heat, wait until the oil temperature is five or six hot, pour the batter into the oil pot with a small spoon for eating, and the chopsticks help to cut it, the oil temperature is slightly higher and the batter will float up immediately.

The oil temperature is five or six hot: just put the chopsticks into the oil, and dense small bubbles will appear around.

Fry the whole process over medium heat until golden brown and remove the oil control.

The salty food made in this way has a strange shape.

Tear it open to see, the inside is fluffy and soft and does not absorb oil. Eating the skin is a little crispy while it is hot, and it is a bit chewy to eat it cold, and it is a good combination to pair it with a bowl of porridge or oatmeal, a cup of soy milk or milk for breakfast.