Put the flour into a basin, add yeast powder, baking soda and salt, and stir well.

Pour in water, stir into small flour wadding, and then knead into smooth dough. Because the water absorption of flour is different, clear water is poured in several times, and the kneaded dough is very soft, but it is not as soft as the earlobe.

Add 15g cooking oil (I usually use salad oil, other vegetable oils are also acceptable) and knead the oil into dough. At first, I felt that the dough would be very greasy, and I couldn't see the oil after kneading, but I felt that the dough was very moist.

Put the kneaded dough in the pot and cover it (let it stand) 10 minute, knead it again, and cover it for fermentation.

Double the dough, no matter how big it is.

When you open the dough by hand, you will find that there are many holes, and the dough is soft but not very thin. Take it out of the basin, because there is oil in the dough and it won't stick. Wipe it with your hand in the basin and you'll take it all out.

Put a layer of oil on the panel by hand, and it won't stick if there is oil on your hand. Put your hair on the panel and knead it a few times to make a ball.

Then roll it into 0.5 cm thick blocks with a rolling pin (not too thin, otherwise it will not be soft inside), and then cut it into strips with a knife 10 cm long and 3 cm wide. You can also cut it to suit your own length and width according to the size of your own pot. 300 grams of flour can probably make 12 fried dough sticks (I fried the oil cake with a little dough first, so the number is nine).

Let the cut strips stand for a few minutes before cooking, which will make them more fluffy. Sometimes it's good for me to do it directly without standing, so I'm in charge! Fold two noodles together, and then put chopsticks vertically in the middle of the noodles. Hold both ends of chopsticks with your hands and press a seal in the middle of the noodles, so that the two sides will not separate if they are pressed deeper.

Hold both ends of the dough for a while, and then twist your hands in the opposite direction.

Put it directly into an oil pan heated to 70% to 80% (you can heat the oil before rolling the noodles). You can try a small piece of flour in the oil pan first, and then the dough floats to explain the oil temperature.

Fried dough sticks will float up as soon as they are put into the oil pan. You should stir them with chopsticks and turn them over. Fry in medium heat, not low heat, so that the fried dough sticks will be hard and golden on both sides. Putting them vertically can control the excess oil.

You can also use this dough to fry oil cakes. Just divide the dough into small balls of about 30g, roll it into circular slices of about 0.3, draw two knives vertically in the middle, pick it up and fry it in an oil pan for coloring. The oil temperature is the same as fried dough sticks.