Pa tong goh (deep-fried dough stick)

Ingredients

• 2 cups of all purpose flour
• 1 cup of warm water
• 2 tablespoons of vegetable oil (for mix)
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 2 teaspoon of baking soda
• 1 teaspoon ammonia
• 2 cups of vegetable oil for fry

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Preparation

• Dissolve the salt, baking soda and alum in the water.
• Mix the water and flour into a dough. Let stand for 15 minutes, then clean your hands and knead until the dough is smooth and elastic.
• Place the dough on an oiled surface and roll into a shot strip.
• Cut into short strips. Press two strips together and roll them lengthwise.
  
• Heat the oil and add the dough sticks, a few at a time, and deep-fry, stirring constantly, until golden brown.
• Drain well and serve warm with rice congee or soy milk and all hot drink.

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