For example, the home version of the fried dough sticks ingredients: a bowl of flour, an egg, a spoonful of yeast powder, a spoonful of baking soda, steps and practices: Step 1: stir and stir, and start mixing noodles. Pour a bowl of flour into the basin, beat in the stirred egg liquid, and then add: a spoonful of salt, half a spoonful of sugar, a spoonful of yeast powder and a spoonful of baking soda; According to the ratio of 2:1, add about half a bowl of warm water and flour, then knead it into smooth dough, and seal and ferment it to twice its size. It takes about an hour and a half to ferment at room temperature of 28 degrees; Tips-Salt and sugar can not only be used for seasoning, but also can make dough stronger and sugar can help yeast to ferment. In the future, when mixing dough, everyone will add salt and sugar appropriately, which is simple and convenient; Step 2: Cut the dough into small doses and brush a layer of cooked oil or dry flour on the chopping board in advance to prevent the dough from sticking together. After the dough is fermented, put it on the chopping board and knead it again for two minutes, so that the dough will become softer and easier to process. Then roll the dough into a rectangular block with a width of 1 cm and a thickness of 1 cm with a rolling pin; After the dough is rolled out, it is cut into strips about 2-3 cm with a knife, then every two small pieces are stacked together, and the chopsticks are placed in the middle of the machine to press hard, and the approximate shape of the fried dough sticks comes out. Remember to dip the chopsticks in a little water before pressing them to prevent them from sticking to the agent. After the small dose is processed, put it on the chopping board and wake it up again for 15 minutes, then you can fry it in the pan. Step 3: fry the fritters in the pan and preheat the pan. After the pan is hot, pour in an appropriate amount of cooking oil. Heat the oil temperature to 6% on high fire and turn to low heat. Pinch the two ends of the fritters with two hands, squeeze the upper and lower small doses tightly before cooking, and then fry them. Fry until yellow and discolored, turn over and continue frying; Wait until both sides are golden, drain the oil, and you can go out of the pot; The fried fritters like this do not need additives such as baking powder, so they are more comfortable to eat. Moreover, the practice is simple. You can cook it by stirring it casually, and you can learn it in 3 minutes. It is not worse than selling it outside.