Flour, eggs, butter, water, alum-free baking powder, salt, milk.

operational approach

0 1

Mix eggs, flour, baking powder, butter and water.

02

Stir the dough until it is smooth.

03

Cover with plastic wrap and ferment for half an hour, then put some dry powder on the back, and put the plastic wrap in the refrigerator for one night.

04

Take it out the next day, directly pull it into long strips, flatten it with a rolling pin, and cut it into dough of equal width.

05

Fold the two pieces together and press them in the middle with chopsticks.

06

Heat the oil in the pot to about 200℃, and there is no oil flower at the bottom of the pot. Add the dough and fry it. Don't increase the fire, keep the temperature, pinch the two ends of the fritters, stretch them evenly, put them in an oil pan, turn them over with chopsticks, and naturally expand after heating them evenly.

07

Gradually getting bigger.

08

After frying until the surface is golden, take it out of the pot and eat it.

end