Put about 50 grams of oil stick essence into a catty of noodles, or use carefree baking powder and eggs instead. The practice is as follows:

Ingredients: 500g medium gluten flour, whole egg 1 piece, 40g salad oil, 2g baking soda, 6g aluminum-free baking powder.

Accessories: water 265g, salt 13g.

Steps:

1. Put all the materials into a mixing tank and stir until a thin and smooth piece is pulled out.

2. Take the dough out and press it with your fist on the chopping board, and press it back and forth for 3 times.

3. Wrap the dough with plastic wrap, put it in the mold and refrigerate 12 hours.

4. Take out the refrigerated dough, arrange it into pieces after 1cm by hand, and then divide it into two long pieces.

5. Cut the patch into strips with a width of about 2cm with a knife.

6. Every 2 pieces are in a group. Press it in the middle with chopsticks.

7. Stretch slightly and then unscrew.

8. Put the oil in the pan, fry it when the oil temperature rises to about 160 degrees, and keep turning it with chopsticks.

9. Pick up the oil control when it is golden yellow.