working methods
1. Knead flour, leavening agent and warm water into dough, cover and ferment for about 30 minutes.
2. After the dough wakes up, put some cooking oil on the operating table and put the dough on the table.
3. Stretch the dough into strips (gently press it, don't knead it) and cut it into strips with a length of about 10cm and a thickness of 0.8cm, and then you can heat the oil pan.
4. Take two pieces of dough and fold them, and gently press them in the middle with chopsticks.
5. When the oil in the pan burns to smoke, the dough pressed with chopsticks is pulled out longitudinally and rotated into a twist shape, and then put into the oil pan. Pay attention to the high oil temperature and don't burn your hands.
6. Turn the fritters frequently with long chopsticks, so that they are heated evenly and fluffy when frying.