2, first of all, take the flour and water into the basin and mix (water is best put into the water, so that better control of the amount of water), and then successively add salt, eggs, sugar, milk, yeast and mixing (with yeast to do out of the fritter is more moist), mixing cotton wool, and then kneaded into a smooth dough.
3, and then sealed with plastic wrap, placed in a warm place to ferment, about half an hour or so, the dough expanded than the original about twice the size of the surface of a lot of small air holes, with a finger poke does not go back to soft on behalf of the fermentation is successful.
4, take it out and continue to knead for a minute (this step is called exhaust), knead until the dough is shiny and smooth, smear cooking oil on the outside, and then wrapped in plastic wrap, placed in the refrigerator at low temperature fermentation for five hours (two fermentation to make out more texture, the dough is more smooth).
5, then take out the dough, rolled into a uniform thickness of the sheet, and then cut into strips of about two centimeters, two together, and then use chopsticks in the middle of the pressure (can not be pressed, or later not easy to fry up, the entrance is very hard), so that the two close to each other.
6, turn on the stove and light the fire, the pan burned dry water to add oil, oil temperature fifty percent hot (oil temperature can not be too high, or fried out of the easy to paste), change the small fire into the fritter immersion frying (frying chopsticks constantly turning, so that the frying more evenly), frying to the appearance of the golden brown fish out, a little cooler can be eaten it.