2. Put the milk and eggs in the basin; According to your own taste, add salt. If it is too light, it will be a little greasy.
3. Add a little more oil, add yeast, and then stir the milk, eggs, oil, salt and yeast together (the amount of oil is about twice that of the usual cooking). Put too little oil and fry the fritters to dry.
4, add the right amount of flour, no need to add water, and the noodles should not be hard.
5. When the noodles are almost the same, knead the noodles with your hands dipped in oil. In this way, cover them with plastic wrap and wait for fermentation.
6. Grease the panel slightly and divide it into 4 parts. Knead into strips and squash; Cut into small pieces. But it should not be too short or too long.
7. Put an appropriate amount of cooking oil in the pot, and wait until the bottom of the pot starts to emit dense small bubbles. Use a small piece of noodles to test. If the noodles float and rotate quickly, this is the heat. Turn to medium heat and start frying fritters. Don't touch the fried dough sticks at first, and then turn them over after they expand, and take them out when they are golden on both sides.
8, the oil used is different, and the color of fried fritters is also different.