2. Start kneading dough. Pour 300g flour, 4g yeast powder, 20g cooking oil and a spoonful of salt into a basin, stir well with chopsticks, then beat an egg, and knead it into dough with 120g warm water. Stir while pouring water. When the flour in the bowl is flocculent, start to make smooth dough.

3. After the dough is mixed, put a layer of cooking oil on the surface of the dough, put it in a bowl, cover it with a lid or plastic wrap, put it in the refrigerator for refrigeration and fermentation, and take it out for frying the next morning. Of course, direct frying can also be done, and it can be fermented for 2 hours at room temperature, and then it can be made.

4. Forming process of fried dough sticks: After the dough is fermented, put it on a chopping board and knead it for 2 minutes, then roll it into rectangular dough pieces with a rolling pin and a thickness of 1 cm, and cut the dough pieces into small doses with a knife with a width of 2 cm.

5. After all the doses are cut, every two small doses are stacked together, put a chopstick in the middle of the doses to make the two small doses fit closely, and then pull the two ends apart by hand, and the shape of a small fritter will come out.

6. In the frying process of fritters, add cooking oil into the pot, preheat the oil temperature to 60%, and turn to low heat. Take a prepared fried dough stick, stretch it again with your hands, and then put it in the oil pan to start frying. Pay attention to turning over when frying until the fried dough sticks are golden on both sides, so you can control the oil and get out of the pot!