1. Ingredients preparation: 260g all-purpose flour, 50g water, 2 eggs, 1g salt, 25g corn oil, 45g sugar, 2g baking powder, 1g baking soda.

2. Mix these dry ingredients including flour, salt, sugar, baking powder and baking soda.

3. Add eggs, water and corn oil, stir with chopsticks until there is no dry powder and it basically forms a ball.

4. Transfer the dough to the kneading table and knead it into a smooth dough. Do not over-knead the dough.

5. Cover a bowl (or plastic wrap) and let the dough rest for 20 minutes.

6. Roll the relaxed dough into strips and divide it into 10-12 parts with a knife.

7. Cover with plastic wrap and rest for 15 minutes again. Roll the relaxed dough into long strips of even thickness (about 30cm long).

8. Use both hands to rub one end forward and the other backward at the same time. Twist the long strip. Pick up both ends of the long strip and it will roll into a twist. Dip some water and pinch the joints together.

9. Pour 2-3cm deep oil into the pot, heat it over low heat, wait until the oil on the bottom of the pot disappears, then put a chopstick in. Small bubbles will appear around the chopsticks, and the oil temperature will be That's it. Add the twists, fry over low heat for 15-20 minutes, and you will get crispy twists.

10. Before serving, you can increase the temperature slightly and continue frying for about 10 seconds to force out the oil in the twists.

11. Use kitchen paper to absorb the oil on the surface and let it cool before eating. If you can’t finish it, it needs to be sealed and stored. If it is fried crispy twists, it can be stored at room temperature for about 5 days.