Raw materials: 500g flour; appropriate amount of oil;

Other ingredients according to seasonal climate:

Spring and Autumn: 15g alum, 10g edible alkali, 8g salt , 300 grams of warm water at 30 degrees

Summer: 16 grams of white alum, 11 grams of edible alkali, 10 grams of salt, 300 grams of warm water at 30 degrees

Winter: 14 grams of white alum, 9 grams of edible alkali, 7 grams of salt, 325 grams of warm water at 45 degrees

Preparation method:

(1) Put alum, salt, and alkali (all in powder form) into a basin , slowly add until it is completely dissolved; add flour, mix evenly with your hands, and knead vigorously until it is "glossy" (i.e., glossy on the surface, glossy on the basin, and glossy on the hand); let it sit for about 30 minutes, then knead again, and repeat 3 times, until the dough is smooth and smooth, with good extendability, toughness, elasticity and plasticity; apply oil on the contact area between the dough and the basin, arrange the dough, cover it, and keep it in accordance with the season (pay attention to heat preservation in winter) Leave for about 4 to 8 hours.

(2) Brush a layer of oil on the dough board, turn the prepared dough upside down on the chopping board, spread it out into a rectangle, cover it with plastic wrap and leave it aside for a while.

(3) Arrange the dough into a long strip about 10CM wide and 1CM thick, then cut it into 3CM wide strips with a knife, then close each two strips on opposite sides, and press them along the strips with chopsticks. Make the two sticks stick together, hold the two ends with both hands and stretch them to 26cm, put them in a hot oil pan and fry them, turning them frequently. When you see the fried sticks bulging out and turn golden brown, take them out when they are cooked