01

Mix eggs, flour, baking powder, butter and water.

02

Mix the dough until smooth.

03

Cover with plastic wrap and let rise for half an hour, then dust the top with dry flour and wrap in plastic wrap to keep fresh overnight in the refrigerator.

04

Take it out the next day, pull it straight into a long strip, roll it out with a rolling pin and cut it into equal widths.

05

Fold two pieces together and press them in the center with chopsticks.

06

Heat the oil in a pan to about 200°, no grease at the bottom of the pan, add the dough and deep fry, don't increase the heat, keep it warm, pinch the ends of the doughnut embryo tightly, stretch it evenly, put it into the frying pan, keep turning with chopsticks, and it will expand naturally with even heat.

07

The doughnut will gradually get bigger.

08

Fry until the surface is golden brown, then remove from the pan and serve.

Youliang

Youliang is an ancient Han Chinese noodle dish, a long, hollow, deep-fried food with a crunchy and tough texture, one of China's traditional morning snacks. Doughnuts called different places, "Tianjin, said doughnuts for the fruit; some areas of Anhui, said oil fruit; Northeast, said the big fruit; Fujian, Fujian, Fujian and other places called fried ghosts; Chaoshan region and other places called deep-fried fruit; Zhejiang region, there is a Tianluo tendons of the claim (Tianluo that is, loofah, the old loofah after drying shells will be left behind the loofah tendons, the shape of its doughnuts is very similar to the doughnuts, and then said doughnut for the Tianluo tendons).

Related Origins

Doughnut is an ancient Chinese noodle dish, a long, hollow, deep-fried food with a crunchy and tough texture, and one of China's traditional morning snacks. According to the Song History, during the Song Dynasty, Qin Hui persecuted Yue Fei, and the people expressed their anger by deep-frying a noodle food similar to doughnuts (deep-fried hinoki). The origins of similar deep-fried noodle dishes, far earlier than the Song Dynasty, can be traced back to before the Tang Dynasty, the exact period of time shall not be verified.

As early as the North and South Dynasties, the Northern Wei agronomist Jia Siqing. In his "Qimin Yaojutsu" recorded the production of fried food. Qimin Yaojutsu" said: "fine ring cake, a cold utensils, Cui Mei. During the Tang Dynasty, the poet Liu Yuxi also mentioned cold utensils in his "Good Words". In "Campsis Fishing Hidden Series of Writings", it is mentioned that "Dong Po, in his food and drink, composed poems and fugues to write about it, and often all of them were perfected, such as the 'Lao Tao Fugue' and the 'Bean Porridge Poem', which were also written by Dong Po. And 'cold with the poem' cloud: 'hand rubbed to jade number seek, blue oil fried tender yellow deep, night to spring sleep without weight, pressure hank good people wrapped arm gold.' Cold utensils are also twisted heads, from Liu Yuxi's "Good Words"." However, this kind of food called "cold utensils" should be shaped like the arm-twisting gold worn by women, similar to sprinkles, not doughnuts. Doughnuts should be after the Southern Song Dynasty, another innovation of fried noodles.