Edible oil, salt

Practice:

1, put 200g flour in the bowl and beat 1 egg.

2. Add 3g baking soda and 3g yeast, and then add 1 tsp salt to make the flour stronger.

3. Stir while adding water and stir into a flocculent shape.

4, the water absorption of flour is different, add a small amount of water many times, the dough should be slightly softer, add more noodles when there is more water, and add water when it is dry.

5. Knead into a ball with your hands. The dough for making noodles should be a little wet, and it will stick to your hands at first, until the dough does not stick to your hands.

6. At this time, add 1 spoon of vegetable oil, knead the noodles evenly again, and let the noodles and oil be fully mixed.

7. Rub a layer of oil on the surface after kneading, so as to prevent sticking hands.

8. Cover with a wet cloth and ferment for 2 hours to 2 times the size.

9, 2 hours later, take out the dough completely, do not pull; The best temperature for yeast fermentation is 35℃, which can be put into a steamer to ferment without water, and the water in the pot is heated to create a temperature similar to that in summer.

10, put a layer of oil on the chopping board.

1 1, press the dough flat and don't knead it again.

12, and then roll it out with a rolling pin.

13, cover with a layer of plastic wrap after rolling, and let the dough relax 10 minute; It's more fluffy when fried like this.

14, 10 minutes later, tear off the plastic wrap and cut the dough into pieces.

15, stack 2 pieces together.

16, finally press it in the middle with chopsticks.

17, press the two ends a little more, so you can blow them up.

18, put more oil in the pot to 90% heat, gently pull the noodles, put them in the oil pan, and fry them over low heat.

19. After the fritters float, they are constantly turned over and fried with chopsticks.

20, the fire should not be too small or it will not be crisp, and it can be squeezed out when it is fried to golden yellow; It is recommended to blow up a training hand first.