The practice and recipe for deep-fried doughnuts are as follows:

Tools/materials: 300 grams of flour, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, 1 egg, 150 grams of cooking oil, chopping boards, chopsticks, water.

1, the first and flour, 300 grams of flour, 3 grams of salt, 3 grams of yeast, 2 grams of baking soda, 1 egg, the first egg is well mixed and then add 150 grams of water, stirred into flocculent and then add 20 grams of cooking oil, kneading, basic kneading into a ball of dough and then wake up for 10 minutes.

2. Spread a large sheet of plastic wrap on a cutting board, put the dough on it and fold it up and down, gently pat the dough with your hands and seal it up on the left and right sides, then put it in the refrigerator to ferment at low temperature for one night.

3, the next day when you get up, take the dough out and let it warm up a little, sprinkle some flour on the cutting board to prevent it from sticking, and gently stretch the dough a little bit to organize it and then cut the noodles.

4. Brush the surface with water, fold the two pieces in half, press the center with chopsticks, and pinch the ends together.

5. Pour some more oil into the pot, gently stretch the noodles when frying, and then turn them over and fry them until they are golden brown on both sides.