2. Prepare flour, eggs and milk, and heat the milk to 45-50 degrees in a hot water basin.
3. Add eggs to flour, warm milk, knead into dough, cover with plastic wrap and ferment 1 hour.
4. The cooked noodles are directly rolled into cakes with a thickness of nearly 1 cm without venting, and then evenly cut into strips for later use.
5. Fold the two sides together and press them with chopsticks, then pinch them tightly, so that the shape of the fried dough sticks will probably come out.
6. Cover the noodles with plastic wrap after all the shapes are finished, and wake them again for 10- 15 minutes to make the noodles softer.
7. Pour the right amount of oil into the pot and put the fritters at 70% oil temperature. First, simmer until the fritters slowly expand. At this time, you can flip it back and forth with chopsticks, or you can gently shake the oil pan until the surface of the fritters no longer expands and floats. You can increase the firepower appropriately to make them color.
8. Fry in turn, remove the oil control, and serve.