1, the fermented dough is very soft and oily, and will rebound immediately when pressed by hand. If the fermented dough is very small, it can be directly pressed into long noodles. If the dough is large, it can be divided into two parts and then pressed into long noodles. The width of noodles is similar to that of emblem noodles eaten in peacetime, or slightly smaller than braised noodles.

2, then cut into small strips with uniform size along its wide edge, and then rub them into a cylinder, not too round. If you want to fry into the shape of fried dough sticks, you can put them together, press them in the middle with fried dough sticks, and knead them directly into a cylinder, just like the oil buns you eat outside.

3. Cover the kneaded steamed bread with plastic wrap and let it relax for 10 minutes, so that the steamed bread will become very fluffy and delicious, golden and crisp when fried in the pot. When the oil temperature is 60% hot, put it into the oil pan. If you don't know what 60% heat is, put chopsticks in it. As long as there are even bubbles around, you can put the oil buns in and fry them.