1, medium gluten flour: 500g, water: 250g, yeast: 5g, sugar: 5g, oil: 15g, salt: 2g. Mix these ingredients evenly, knead them evenly, put them in a pot, cover them with kitchen cloth, and put them in a warm place for fermentation about 1 hour. Then knead the dough, press the air, put the dough in a plastic bag twice as big, seal it and put it in the refrigerator for the night.

2, the next morning, take out the dough, don't knead, directly put the dough on the chopping block, roll it flat, and form a rectangle.

3. Divide the dough into two pieces, beat two eggs into a bowl and stir well. Brush a layer of clear water and egg liquid on one piece.

4. Cover the other piece with egg liquid and evenly press out the dents on both sides with chopsticks.

5, cut in the middle of the dent with a knife, cut into double strips from the knife, which can be directly fried or twisted into a twist.

6. Heat the oil to 80% heat, add the fritters and fry until golden brown on both sides.