![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickOPLvMOUmz-JWNS5xmSXhOZz2hce9AwV7NRs1aVnWtAu91DD71MSajzpkHYvxLmqYJzYhgkr32B9gCu7AiJD9kqYv8wZfON3ThbZDkCuqrbnMDCy6uB-htjvbSbZ480T4KrkY_sccJo/s640/1.jpeg)
早餐吃上豆漿和油條,生活很是恰意。
小編也不例外,特別喜歡吃油條,但是自己也沒嘗試做過,今天難得閒下來,就試著炸了一次油條,按照這個方法做出來的油條果真成功了,自己做的完全不用擔心衛生問題。
小編也不例外,特別喜歡吃油條,但是自己也沒嘗試做過,今天難得閒下來,就試著炸了一次油條,按照這個方法做出來的油條果真成功了,自己做的完全不用擔心衛生問題。
用料:
高筋麵粉250g,普通麵粉250g,小蘇打5g,無鋁泡打粉5g,鹽8g,油16g,常溫水250g,雞蛋一個。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXMy7gyWtqI0aoJXraexk72xrndEbLH0UAoarLS-e2VsZciWtUZQ0w0Sm8BX9UsXwnP-JdNoXWektVJffmNEW_9ubrGtseymktJfRgHlp4_UMrXPvPFEdIfLkGR21enPt5p4w3iHnPDw/s1600/01.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnXGueiXJXa_jW7v102kgRLIs7iTlGlPoy8erMw9zdxXrVQv0LJN7XYASV07d3h0QHWCtR701Dyjg_JFwHtpIm_fUZtPOzqFhKMBHhw_swLOTCZXOeRtSdyhPc4GxGX7TclWjxaoi5sM/s1600/02.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-y6IPu9SbIrofRY8gd1luU0RAnl1CL7ckuw8pnK4MsV8eYGw-2r0G0GBkwEWZ0iG92fQsN94lRCJgEx5G7aLfefmb1aRqlpUZlXq-8LSPWwt5SUhlY9ERILBNplhQhIgpkWSJEhKxG4/s1600/03.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBPhBqlTKes7AqFRTYrSCxQUkPHSF9TWx_qeALtOSbEPLvEYK-G2bpiHYsCM5MInsSfh4puqqkKF42qKS2JsUu2QbQZmN5PWyy7k-VraMhqthOkI5e0npq9k9bscN9AY1_Rtwwsxk0rg/s1600/04.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0caY5K_92CSvQUJvf_4WxynBmpLGHus7E0s33lKjRxjWsTyMDzUGcKTPljla5iHmK1v_N0oQL3nWigkuUy10J1NxOUGqq1bDeKCN-CHXxwywl87M3dNAE-PF2GlfpnqkV1vmafjE56c/s1600/05.jpg)
做法:
1.先將兩種麵粉混合好。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HHJEzSEz8E1tgdWTcQHgk-xfPj1Z1lkgRV6VgQmi1iNYCV2aAX-sOkOQfS8kWLVkkMzBPPBC7URlLs3sv1F5s-RxVPaPgKjv3tPL1Gd4U_MuWnGdwn07v_SnxK524gXmwTnW5IwQW8c/s1600/06.jpg)
2.放入稱好的小蘇打和無鋁泡打粉,加鹽攪拌均勻。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy588YUYtyeCCdh83wqUaHGzsov1f4KF3c_Vl7rLoL_PCPUczooggd5sHYa7PZ1ghYQx7Ns7K7xYGrTZCRy_cyN3fmrBNkWAn7BJnnTrsPRhWXUSm4UYodNFQHdLBN9d1sjnYZ_1VM8H8/s1600/07.jpg)
3.打入雞蛋,攪拌一下。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4DPQbtBmGkgfvOpuXIv10I0_DuleJgyM05G6v_mh7w5k9BlDtZ-G43B8P2I4iUwsoTAmwAsJ4d0MKa3ETeQTFeNlqd9fuPUK9jkHGeKgPqX3h_kPb3fr3RWj6pu2OI3G1bPi6fEM_0o/s1600/08.jpg)
4.加水,水要慢慢的加,不要著急一次倒完。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXSna1W8C9Iyn0YTCtiUioajQYHe-fzUJqg1xiLkwMh0FCDjOZ7ZGsFWKQDYdxNr4hOyl-pjqAVXW0V7Ql0ry3k4ni4UqQIaxUqml7e1MkN82WX-RNE_2aEwfLnowKz5vs8f2jpTZ2og/s1600/09.jpg)
5.用筷子攪拌成面絮。
用手揉成麵糰,把色拉油倒進去,用手把油慢慢地揉進麵糰。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3fSmiWcyL2LTYNzl6kwr0B6Se_0glcbS9Y8W_iKF-rZ-35OCbM4qtPfX5nmfP-QL_ntBONLLDzL8ZfpErkcwflY9HL76Gs3aIAQ8DWnQj8OGPYSYpQRloHoKXrK8lsSYQNeKvULJVAA/s1600/10.jpg)
6.蓋上蓋子靜置2~3小時,這個步驟是為了鬆弛麵筋。如果沒有蓋子可以用盤子或者保鮮膜蓋住。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-n2c2y-hvHiq7Z2DG3vDYeNpZEZoVZnlqITVtdFfK4DcLzHdLYMmbP7_UrTJ79oTdSGd-InUJTUh1lznaqXtzQTht2ZFvCh1KUJo2mmhttmDa_7H711pLFKfF4bXC7WEMSV_ilku230k/s1600/11.jpg)
7.麵糰鬆弛好後取出,用手拉長然後擀成5毫米的厚片。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzHFG_7tNE7MwRyu9kJFsl3qnXXdKZQ2Z9rE6fgAljSZJ5-9EValn_Z3W-lthlWpCDxUFTBVgdzNckxjigK0vV_FxcL5vmWerdUCFnKcZ0qFBoXaDxx96fMCBC3Rdr3lw0rOMA38-qc0/s1600/12.jpg)
8.切成小條,兩個一疊,用筷子壓一壓中間。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTe8UT2XjCR2RIG38-J3JgcfT26FZFQavdsTewV57Rl6Z6FSu86Uq3VsJQ3ogvPvzw7wJszTsV8ml-TvvXiGbS2ZLXV2CD9zCWj46fIVj4vfEMWhTvfYauJRzA-2gh-OE995vC80aRhKY/s1600/13.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4jgJI1rthoRJwHskkMHtfV_-mnWnKnfE8qsBNkf8ngc-W9X4tasgHTjyA6TlBQ1ffxNDmqp3ytLgWyOxBxPINGDrVbnja2xTmOsugDvPXFPi7mzD88jpZqWmpmyhEv_4m336-O7IDns/s1600/14.jpg)
9.手捏住麵條的兩端,拉長,放入油鍋中。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQA4TrcRY-cg0FlPzn8jiHvmHrRpWXWRHR4ZKqQw40WiD4UoJwo9rnpb39WusES1u0aBo19yrZvOfZc-8GPuEF8g7vsFAm8UZLWwvvC-ucJRS4hMGnwTQ8M8PzP-Gm9hds8ezxblWNVPM/s1600/15.jpg)
10.炸的時候用筷子不斷翻動,炸倒涼麵金黃撈出。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUXcnLc4OoaLrSFt_VLXuG-S8wEeujr1ZufuJK-W2Ldi2dLYlWAMpIN8jm-ZJvjY9Q1EmRPOe87TdpHIfpvPWBWUtPs7-dCnROjQcBVRp4HpxKq4YeETTDVgN9mqG6uyAHe30bfXB7X4/s1600/16.jpg)
11.油條就炸好了,是不是沒有想像中的難,其實只要比例掌握好,很容易做出來的,炸好後的油條很蓬鬆,放一天都不會軟。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Yet55jSCX0kYqIw4LWUSKD_GN75ZU88yayLUA5A6K0WJqxIFdeSgcQ97pEKxpVAfKYb_bUi40hIN79CWrK09bYKgKazVV0lKysMIkkHUyCY39CNnkJpEhqfDeYVYIiIpiHl2NHY63hc/s1600/17.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dsXYUPIW0v1DVbtjUm-J7IT2fTaMPwaSr0uxTipx1GVNIwsSurPQ5PF5aI11e8G3ZqAjHLAlRHm2t1Bn11RmtZHPii-YYgNpLSOhfeN0AsOeRmuH4luhKfN07b0xOJq9AX9svIF7Mo8/s1600/18.jpg)
12.早上咬著噴香的油條,喝著熱乎乎的豆漿真是幸福。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZoAHTYTd3BTOFbq57Ebu_3v7ueytuESMhJfxDFL6l5szOnmuxwWvy6DX6kK-2wutZteygz0DzU01RC4OBKsTBT7wyBJmrLk5_hcJXxW8yuXPDN_8H3wQjP5DXlzUQitL3QlJjuEr4P8/s1600/19.jpg)
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