這個(gè)?「香蔥小油條」?外酥里軟、蔥香濃郁、咸香可口，無(wú)需搋面醒面、做法簡(jiǎn)單，想吃的時(shí)候隨時(shí)可以做哦

用料

中筋面粉

300克

雞蛋

1個(gè)

酵母

3克

2克

溫水

180克

食用油

20克

蔥葉

半把

外酥里軟?「香蔥小油條」?的做法

1. 盆中加入面粉、酵母和鹽，攪拌均勻。

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1. 打入雞蛋加入食用油，攪拌均勻。

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1. 再加入溫水，用筷子攪拌成團(tuán)，蓋保鮮膜松弛五分鐘。

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1. 繼續(xù)將面團(tuán)攪拌至略微光滑細(xì)膩，蓋保鮮膜發(fā)酵至兩倍大。蔥葉洗凈，切蔥花備用。

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1. 發(fā)酵好的面團(tuán)加入蔥花，攪拌排氣后繼續(xù)蓋保鮮膜松弛十分鐘。
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1. 案板抹油，面團(tuán)移至案板。

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1. 分成三份來(lái)操作，取一份輕輕按扁。

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1. 切成一指半寬的條，兩條摞在一起。

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1. 用筷子按壓一下，起鍋燒油，大火燒至油溫七成熱。

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1. 下入生胚，浮起后反復(fù)翻面。

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1. 炸至外皮金黃酥脆，撈出控油。

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1. 外酥里軟。