500 grams

Aluminum-free leavening agent

10g

water

300 grams

oil

Proper amount

salt

Proper amount

sugar

Proper amount

Eggs (of hens)

1

1.

Adde that weighed wat and other ingredients into the flour and kneading the flour. And dough with smooth surface. Then cover it and wake up 15 minutes. 2.

Lift the surface after 0/5 minutes to ensure smooth surface. Then cover it and wake it for two hours (or put it in a fresh-keeping bag). 3.

Stretch the proofed dough to make it uniform in thickness and width. Then cut into strips, and 500g of flour can be cut into about 20 sections. Let these two paragraphs overlap. Hold it down with the back of the knife.

4.

Heat the oil, and when it reaches the predetermined temperature (the oil temperature should not be too high, and it must be before the oil smokes), put the layering into the oil pan. When the fried dough sticks float in the oil, they should keep turning over. Let the fried dough sticks be heated evenly on both sides, which will help the fried dough sticks expand. 5.

When the fried dough sticks are fried to golden brown, take them out of the pan and control the oil, then use them.