Specific practices:
1, mix flour and bulking agent, add warm water and knead into dough, with a little oil on your hands when kneading;
2. Cover the fresh-keeping bag and let it stand for 20 to 30 minutes;
3. Sprinkle a little flour or oil on the workbench, gently pull the dough to 40 cm long, and gently flatten it by hand to form a dough sheet with a width of about 10 cm and a thickness of about 0.5 cm;
4. Cut the dough into about 20 pieces with a knife, each piece is about 2 cm wide;
5. Stack 2 pieces together, press them with chopsticks in the middle, and hold the two ends by hand and gently pull them to 25 cm;
6, put oil in the oil pan, insert chopsticks, add fritters after the oil is hot and turn them in time, and fry until the color is golden.