The easiest way you Must try! Deep-fried dough sticks, Chinese Fritters, vegan recipe

[@mariateresapolancogomez7099]

Esta receta la hacia dos ciudadanos chinos que vivían a dos puertas de mi casa en Camajuani prov. de Villa Clara y me invitaban muchas veces a almorzar con ellos . tengo ya 74 años y todavía en mi corazón guardo bellos recuerdos ellos se llamaban Luis y Mario yo aprendí con ellos a cocinar su comida y lo que más me gustaba era la sopa. Muy exquisita. Gracias por recordármelos y por su receta.

[@caocao6685]

偷别人视频不好吧？

[@YuCuisine]

你在说什么？

[@funfactsexplorer403]

This recipe is absolutely fool proof with the simplest recipe and easiest way to make it

[@Resepviral13]

Thank you for recipe .. 😍🤤🤤👍 That's is so Beautifull, delicious, and so yum ... 😋👍

[@lovelykitten8932]

I had cravings to eat youtiao but basically I am a vegan this recipe really helped me thanks! ❤

[@JamboManyangEntertaiment]

शांति आप पर हो, और अल्लाह दया और आशीर्वाद आपके लिए पूर्ण समर्थन मेरे भाई एक बहुत अच्छा वीडियो साझा करने के लिए धन्यवाद, उम्मीद है, स्वस्थ और हमेशा खुश रहें❤🤝🙏🌺🌼🏵🌹

[@CuisineandCooking]

好美味的油条，好喜欢，谢谢分享，学习了，点赞 支持，保持联系，期待您更多精彩视频的更新。周末愉快。

[@Linlinzhanghao]

我也喜欢吃油条， 这个方子收藏学习了！

[@jadenephrite]

Thank you for your video. For those who are unaware, Chinese Bread Stick (油 条 怪) which in Cantonese "Youtiao Gwai" means Oil Fried Devils originated from medieval China as protest against the Song Dynasty corrupt politician Qin Hui (秦 檜) who with his villainous wife Wang Shi (王 氏 ) treacherously plotted the wrongful execution of the hero Yue Fei (岳 飛). Therefore Qin Hui and his wife Wang Shi are represented as the two halves of Youtiao Gwai and eaten in mockery against the two despised traitors.

[@nayerahamed9108]

Thanks 🙏 Greetings from Egypt 🇪🇬

[@namalengkap4781]

I'm always fail when make fried bread, the texture so bad and when I frying I don't know why they become small. I hope next time I can make the good one

[@hatjia1013]

Would you like to see this link for more understanding about this tricky food, hope you wouldn't fail again:kzbin.info/www/bejne/qanJnX6AraeUors

[@JJmeals]

好酥脆的油条，颜色也漂亮👍6

[@chippytalula3813]

Thank You For The Recipe, I Will Try It And For My Thanks, I Have Subscribed To Your Channel🙏💖

[@DK-mv2ne]

看到太好吃了，也想作爱吃油条，谢谢师父 8:25

[@shanlovesbaking]

好棒啊，油条的视频每次都会看：）折叠的方法真好！

[@YuCuisine]

抓到湿面团就想折几下 ^_^

[@VanNguyen-hq8rm]

I made your Youtiao today and I got to say this is by far the BEST recipe👏🏽🙌🏽❤️❤️❤️. Thank you so much, highly recommended.

[@YuCuisine]

Thanks for the feedback! Have a nice day!

[@江玉蘭-y5l]

😊

[@raymondteoh2147]

Very nice and crispy, thanks for sharing

[@voda5130]

Perfect so much love ❤❤❤❤❤

[@硅谷川妹儿]

宇宙超级无敌美食 赞赞赞

[@Meditationmusic-168]

Very nice and crispy, thanks for sharing

[@EndodoNYirnyir]

CHINESE ANCIENT COOKING BEFORE USING FERMENTED YEAST BY PRODUCT USING Baking Soda LIKE THIS CHINESE DOUGHNUT, MAN TOU BUN, & BAOZHI (STEAMED STUFFED BUN) IN AMERICA BAKING SODA IS FAMOUS FOR: Baking Soda acts a cleaning agent because it is a mild alkali and can cause dirt and grease to dissolve easily in water for effective removal.

[@deminshi132]

THANK YOU FOR THE VIDEO OF MAKING YOUTIAO.

[@EndodoNYirnyir]

POOR CHINESE FOOD... FLOUR WATER & BAKING SODA + RICE + LOTS OF WATER = CHINESE FRITTER + CONGEE BROTH

[@nayetmedik6320]

Kız yapdıgın magzemenin içine ne katıyon göremiyom hemen kay boluyo göremiyom ekrandan hemen kayboluyor yavaş yavaş yavaş göster birde. İsmini söyle nekoydugunu

[@YuCuisine]

Malzemeler: (sekiz adet 20 cm uzunluğunda kızartılmış hamur çubukları yapabilir) 250 gr çok amaçlı un Kabartma tozu 5g (1/2 yemek kaşığı) Kabartma tozu 1g (1ml) 4 gram tuz (1/2 çay kaşığı) 16 gram bitkisel yağ (1 yemek kaşığı) 150 gram su (oda sıcaklığı) Hamuru iki saat oda sıcaklığında tutun veya bir gece buzdolabında saklayın. Soğutulmuş hamuru ısıtmak için kızartmadan bir saat önce çıkarın. Kızartılmış böreklerin sıcaklığı ideal olarak 190-200C / 375-390F'de kontrol edilir. Yağ sıcaklığının çok hızlı yükselmesini önlemek için orta ateşte kızartın

[@Tony-uz5fc]

尊重赞叹你的付出和精彩音像演示❤

[@yudhapermana8457]

cakuwe

[@chinglish-teacher]

我几次都没成功😢

[@ursaminor3740]

You are such a goddess at what you do!

[@杰杨-d6o]

优质频道！讲解清晰，大赞👍

[@vivianwang9745]

大愈的食谱都可以很好的还原

[@上帝之月]

👍👍👍👍👍👍👍👍👍👍

[@DK-mv2ne]

做的非常好

[@Mcwasabic]

师傅好手艺😂😂😂

[@DivaCatthi6723]

I Love your recipe 👍 Thanks for sharing !

[@seventian6117]

和我做披萨的配方差不多除了换成酵母，烤盘也是加油相当于煎披萨面饼

[@nadineasimi9601]

Omg 😳 Very pretty. Can I use the dough search for donut

[@lingmengmolberg3965]

这一根根一地炸，太慢了！等都炸完了，前面的也凉了。我一次放好几根，同时炸

[@plantbasedlena]

klasse Rezept :)

[@sucresale1]

👍👍👍👍😋♥️

[@memifofo6025]

🥰👍🏻

[@Bobby-hm4dz]

In Indonesia wa called it cakwe

[@minthu402]

chinese bread stick

[@voda5130]

Perfect so much love you ❤❤❤❤❤

[@이선옥-u7s]

비건레시피올려줘서감사합니다

[@riniyanti3751]

Tidak pakai fermipan kah?

[@HJ-ru6ul]

你的技术不成熟啊

[@izaurafreitas9077]

Trabus em portugues

[@huishang743]

你视频中的水是和文字配方单位不一样，水量是150g还是150ml？请解荅。谢谢

[@YuCuisine]

对于水来说，是一样的，150ml就是150g

[@huishang743]

Thanks@@YuCuisine

[@rabbit-kan]

冲着旁白就订阅了。

[@Wingburner]

Will try your recipe. :-)

[@ninac4450]

Looks so easy…

[@siewlanphua8570]

感谢分享

[@haixing983]

请问是用温水吗😶😶😶🍓🌺🌺

[@YuCuisine]

冷水就可以了

[@haixing983]

@@YuCuisine 谢谢您的回复😊😊😊🍓🌺🌺

[@lanhutterer4812]

Dankeschön für gute video und auf Deutsch schreiben

[@YuCuisine]

Bitte schön :)

[@meryoey8936]

最欣赏你所说的放几小时都不会软，也是我所想要的油条。因为每次外出买回来的都软了，所以我一定要试做成功，并教会我国外的媳妇们，因我们全家都爱吃油条。谢谢你！

[@天堂鸟-y3w]

无论什么油条，无油再加热后都能回脆！

[@edwardbasa]

Thank you!❤

[@王潇然-z9m]

每次拉伸几分钟？

[@YuCuisine]

第一次多拉几下，之后四个方向每边拉一次就好了

[@bubuchiu]

感恩分享~

[@lindale5127]

❤️❤️❤️

[@QG.Kitchen.Maomao]

就是喜欢你的视频 声音好听 说的也很清楚

[@YuCuisine]

谢谢毛毛

[@陳素梅-g1g]

改天來試試😊

[@shengcao4388]

👍👍👍🙏🙏🙏

[@天堂鸟-y3w]

👍🌹

[@mars-i54n]

看起來很酥脆，可口，大小長短適中。 食譜收起來，試做。 謝謝分享。

[@hatjia1013]

👍

[@xiyangxixia]

👍

[@yokyinlai4313]

不需要加鸡蛋所以可以维持脆度更久吗？

[@YuCuisine]

不完全是鸡蛋的关系，油炸的方法也会影响酥脆度

[@АйгулРахметолла]

❤❤👍👍👍

[@habibboubahri9498]

❣❣❣❣

[@bvskitchen1045]

👏👏👏👏👍🏻

[@dungdungfei4761]

標題和字幕都不是中文！

[@YuCuisine]

youtube显示的语言跟你用的系统一致，字幕你可以选中文

[@Benicetoallpls]

感觉不很蓬松

[@sarimu8761]

那是本巳炸到夠上色的油条仍然置旁边炸一会儿（你听不到她説＂复炸的工作＂嗎？她是做較酥脆的那种！

[@Benicetoallpls]

@@sarimu8761 就因为较酥脆，所以不很松软，酥脆的油条冷却后，吃起来感觉会硬。喜欢吃酥脆的会很喜欢这种做法，喜欢吃柔软的则会选择另一制做方式。尤其是老人，应该会偏爱柔软的油条居多吧。

[@db4425]

请问炸油条前需要整形，你在面板上撒面粉。能不能不撒干面粉？抹油？

[@YuCuisine]

可以抹油

[@kurniatylimjonia5268]

Fluor is bread fluor? Please advise, thank you for receipe

[@YuCuisine]

All purpose flour should be ok

[@金剛澳洲虎]

感谢最真实的油条配方！没有之一！