2. Pour the high-gluten flour into a basin, add sugar and 20ml vegetable oil.
Step 3: Knock in the eggs again.
Stir well with chopsticks.
5. Pour the yeast water dissolved in step 1 into the flour.
6. Pour in and stir well to form cotton wool.
7. Then knead it into smooth dough repeatedly by hand (the dough is a little hard at this time, it doesn't matter), cover it with wet gauze or cover, and put it in a warm place for fermentation for about 2 hours.
8. When the dough is fermented to twice the volume before fermentation, it means that it has been fermented.
9. Put baking soda and salt into a small bowl, pour 60 ml of warm water, and stir well to dissolve it.
10. Then dip your hand in soda salt water and knead it into the fermented dough for several times.
1 1. Knead the dough again until the surface is smooth, and then the dough will become soft.
12. Cover the dough and let it ferment to twice its size again.
13. Brush a layer of vegetable oil on the chopping board with a small brush.
14. Take out the dough fermented for the second time, put it on an oiled chopping board and knead it evenly (the dough will soften after oil absorption), and then relax for a while.
15. Then roll it into rectangular pieces with a thickness of about 0.5 cm.
16. Cut into strips about 2 cm wide.
17. Fold the noodles in half, press them in the middle with chopsticks, then clamp both ends of the noodles, slightly lengthen them, and then let them stand for 20 minutes.
18. Add vegetable oil to the pot, heat it with high fire, add the baked raw fried dough sticks, turn them with chopsticks, fry them until the surface of the fried dough sticks is golden, and take out and drain the oil.