Prepare a basin in advance, put an appropriate amount of ordinary flour, add an egg, add baking powder, add a spoonful of salt and a spoonful of soda, and stir evenly with chopsticks to form floc. Prepare a bottle of pure milk in advance, 250g. When the weather turns cool and warm, pour it into the basin in batches, stir it gradually with chopsticks, add a spoonful of vegetable oil and make the batter by hand. Cover the fresh-keeping bag tightly (holding vegetable oil in your hand) and wake up.
Brush some oil on the chopping board to avoid sticking. You don't need to knead the dough, just flatten it by hand, flatten it with a rolling pin, then cut it into 2cm wide strips and sprinkle a little cold water on the surface. Two wide strips are stacked together, pressed with chopsticks, and then pinched on both sides, and the dough is ready. Put oil in the pot, bring it to a boil, and try it with chopsticks.
Add 5g of salt, raw eggs 1 piece, oil10g, 2g of yeast, 5g of aluminum-free fritters steamed bread improver, and 350g of water to a catty of gluten flour. Practice: First, add the seasoning into the wheat flour and stir it evenly, add water in batches and stir it evenly for 30 minutes, then mix the dough, knead it twice, stir it for 4 hours at a long temperature, take off the bread and cut it into fritters, and control the temperature at 180 to 200 degrees to make fritters. Fried dough sticks are fluffy, crisp and healthy.