2. Pour 300 grams of flour into the noodle basin, add salt 1 g and 3 grams of yeast powder, stir them up with chopsticks, then slowly add warm water not exceeding 40 degrees, stir them while adding water until the flour is lumpy, then add an egg and continue to stir until it is flocculent, then add a little vegetable oil, knead it into a smooth dough with moderate hardness by hand, cover it with plastic wrap, and wake it up for one hour.
3. After ten minutes, divide the dough into two parts from the middle, knead it into a uniform strip, flatten it by hand, roll it into a thinner dough with a rolling pin, then cut it into a strip of 2 cm with a knife, then stack the two dough pieces together, two in each group, and then make the remaining dough in the above way. Then take a chopstick and press the middle of all the dough pieces of 2 cm.
4. Cook the oil from the pan. When the oil temperature is 4 layers hot, put the pressed dough into it, turn it gently with chopsticks to make the fritters heated evenly. After frying until the fritters are fluffy and the skin is golden and crisp, you can take them out, put them in a colander to control the oil, and then fry them in turn.