250g of low-gluten flour, one egg, 5g of salt, 6g of aluminum-free baking powder (which can be appropriately increased in cold weather) and water130g.

method of work

1. Mix all the ingredients and knead into a smooth dough (the dough should not be too dry).

2. Put the dough on the chopping board and turn the basin upside down (plastic wrap can also be used), and bake for half an hour (extend it appropriately in cold weather).

3. Knead the baked dough into strips, rinse a layer of oil on it, and put it in a fresh-keeping bag and refrigerate it.

Take it out the next morning, first oil it on the chopping board, then put it on it, and then cut it into strips about 2 cm wide with a knife.

5. Fold every two cut strips together and press them in the middle with chopsticks so that the two strips can stick together.

6. Pour the oil into the pot to boil, then pick up the fried dough sticks and put them into the pot to fry until golden.