Hello, Yonghe fried dough sticks are fried dough sticks without alum. They are crisp outside and soft inside, and will not harden after cooling. The formula is: flour 9.5 kg, foam source 150 g, sodium bicarbonate 50 g, glutinous rice flour or soybean flour 0.5 kg, butter (butter or shortening) 20-60 g and salt 70-100 g. Technology: dry and mix the flour, glutinous rice flour (or soybean flour) and soaked multi-sources. Add salt, sugar, sodium bicarbonate, etc. Stir in flour water to dissolve, then add flour and butter to form dough. Do not knead the dough. Cover the dough with a wet cloth, stir-fry for 10 minute, knead once, stir-fry for 10 minute, knead again, knead into strips, wrap with plastic wrap, and ferment at low temperature for 8- 12 hours. Then take it out and shape it, and fry it in a 200-degree oil pan until it is crisp.