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.

deep-fried dough stick

Fried dough sticks are an ancient Han pasta, a long and hollow fried food with a crisp and tough taste, which is one of the traditional breakfasts in China. The name of fried dough sticks varies from place to place. "Tianjin calls fried dough sticks fruit; Some areas in Anhui are called avocados; Northeast is called big fruit; Fujian and southern Fujian are called fried ghosts; Chaoshan area and other places are called fried fruit; Zhejiang province has a name for natural tendons (natural tendons are loofah, and old loofah leaves tendons after drying and peeling, which is very similar to the shape of fried dough sticks, so it is called natural tendons).

Related origin

Fried dough sticks are an ancient China pasta, a long and hollow fried food with crisp and tough taste, which is one of the traditional breakfasts in China. The History of Song Dynasty records that during the Song Dynasty, Qin Gui persecuted Yue Fei, and people expressed their anger by frying a kind of pasta similar to fried dough sticks. Similar fried pasta, its origin is much earlier than the Song Dynasty, which can be traced back to before the Tang Dynasty, and the specific period cannot be verified.

As early as the Northern and Southern Dynasties, Jia Sixie, an agronomist in the Northern Wei Dynasty. In the Book of Qi Yaomin, he recorded the method of making fried food. The Book of Qi Yao Min says, "Pancakes, a kind of cold utensils, are beautiful." Liu Yuxi, a poet in the Tang Dynasty, also mentioned cold weapons in a story. It is mentioned in Tiaoxi Fishing in Conghua: "Dongpo is fond of food and often writes poems, such as Gourmet Fu and Bean Porridge Poetry. There is also a cloud in "Cold Poetry":' Rub your hands several times to find jade, and fry it in blue oil, which is light yellow and deep. Sleeping at night in spring is insignificant, it will overwhelm a beautiful woman to embrace gold. The cold tool is a twisted head, which produced Liu Yuxi's A Story. "However, this kind of food called" cooler "should look like arm-wrapped gold worn by women, similar to sowing seeds, not fried dough sticks. Fried dough sticks should be another innovation of fried pasta after the Southern Song Dynasty.