1, prepare a noodle basin, put 500g of single flour, 5g of yeast powder and 20g of sesame oil into it, add a pair of edible salt, stir it evenly with chopsticks, pour in100g of warm water for eggs, and mix the dough while pouring water, so that the noodles will be more gluten-free and look very round.

2. After the dough is mixed, brush a layer of oil on its surface and put it in a bowl. If you don't want to, you can cover it in plastic wrap and keep it in the refrigerator for one night. You can take it out when you get up the next day. Let it ferment outdoors for a while and then you can start cooking.

3. After the flour is fermented, put it on the chopping board for three minutes, then roll it into a rectangular dough sheet with a width of 6cm and a thickness of 1 cm with a rolling pin, and then cut it into small strips of 2 cm with a knife and set it aside.

4. After putting them all together, you can fold them up and press them down from the middle with a chopstick. Remember not to press them too tightly. In that case, it will be deformed when it is hit.

5. Then remember to pour cooking oil into the pot, and introduce a lot of small fire. After 70% heat, take out the prepared fried dough sticks and pull them into long strips, so you can put them in the pot and fry them. Remember to reverse them in time. Otherwise, one side will be mushy. After frying, you can take out the oil control and make the fried dough sticks.