1. The night before, sift the flour, add salt and aluminum-free leavening agent, beat in the eggs, add 10-15 grams of vegetable oil, and mix the yeast with warm water (a small bowl, warm with your hands) , let it sit for a while, then pour it into the flour several times, and use chopsticks to stir into a ball (as long as it can be stirred into a ball). Knead the dough with your hands. You can use the folding method to make it stiff. If the dough sticks to your hands, you can add a small amount of dry flour and knead until the dough does not stick to your hands. Spread vegetable oil on both sides of the kneaded dough, place it in a container, cover with plastic wrap and ferment until the next morning.

2. Brush oil on the panel, apply a little oil on both hands, take out the dough block and put it on the panel and knead it gently for a few times to release the air in the dough. Use your hands to stretch the dough toward both ends, then flatten it into a thin rectangular sheet with your palms.

3. Apply a little oil on the scraper, cut the dough pieces, stack two adjacent ones, and then press the middle with oiled chopsticks.

4. After placing it for a while, stretch it to form a green dough stick.

5. The dough used to make fried dough sticks can also be used to make fried dough cakes. Use your hands to flatten the dough into a thin round shape and make a few cuts in the middle with a spatula.

6. Put enough vegetable oil in the pot and heat it to 180-190 degrees over medium-high heat (your hands will feel very toasty when you put your hands on top of the pot).

7. Slightly twist the dough sticks and put them into the oil pan one by one. And use chopsticks to press down the dough sticks embryo appropriately.

8. The fried dough sticks are quickly fried in the oil pan. After one side is fried to golden brown, turn it over and fry the other side to golden brown, then drain the oil and eat.