Ingredients: medium gluten flour 1 kg.

Accessories: two eggs, three grams of salt, one hundred grams of milk and three grams of yeast.

Steps of frying fried fritters

Step 1: First, put flour and water into a basin and stir (water should be put in several times, so as to better control the water quantity), then add salt, eggs, sugar, milk and yeast in turn and stir (the fried dough sticks made by yeast are more moist), stir into cotton wool, and then knead into smooth dough.

The second step is to seal it with plastic wrap and put it in a warm place for fermentation. In about half an hour, the dough swells to about twice as much as before, and there are many small holes on the surface. If you poke with your finger, it means that the fermentation is successful.

Step 3, take it out and knead it for one minute (this step is called exhausting), knead it until the dough is bright and smooth, coat it with edible oil, wrap it with plastic wrap, and put it in the refrigerator for low temperature fermentation for five hours (the dough is smoother after two fermentations).

Step 4: Then take out the dough, roll it into thin slices with uniform thickness, cut it into strips about two centimeters, put the two strips together, and then press them in the middle with chopsticks (you can't press them hard, otherwise the entrance will be hard) to make the two strips stick together tightly.

Step 5: Turn on the stove and light the fire. Boil the water in the pot and add the clear oil. When the oil temperature is 50% hot (the oil temperature should not be too high, otherwise it will be easy to paste when frying), change the fire to a small one and put in the fried fritters (when frying, turn them constantly with chopsticks to fry them more evenly). Stir-fry until golden in appearance, and take it out when it is slightly cold.