Frying one kilogram of noodles for scallion fritters requires 300g to 350g of water, plus 6-7g of baking powder and 2g of salt. The dough should be kneaded until it is not sticky, the surface is smooth and elastic on it, and then put it under the sun to ferment for 1 hour, after which you can fry the doughnuts, crispy outside and tender inside, fluffy and hollow.