Edible oil, salt

Exercise:

1, put 200g flour in the bowl and beat 1 eggs.

2. Add 3g baking soda and 3g yeast, and then add 1 teaspoon salt to make the flour thicker.

3. Add water while stirring, and stir into a flocculent shape.

4, the water absorption of flour is different, add a small amount of water many times, the dough should be slightly soft, when there is more water, add more noodles, and then add water when it is dry.

5. Knead into a ball with your hands. The dough for making noodles should be slightly wet, and it will stick to your hands at first until the dough doesn't stick to your hands.

6. At this time, add 1 tbsp vegetable oil, knead the flour again, and let the flour and oil be fully mixed.

7. Rub a layer of oil on the surface after kneading to prevent sticking hands.

8. Cover with a wet cloth and ferment for 2 hours to twice the size.

9, 2 hours later, take out the dough completely, don't pull; The optimum temperature of yeast fermentation is 35℃, which can be put into a steamer for fermentation without adding water, and the water in the pot is heated to create a temperature similar to that in summer.

10, put a layer of oil on the chopping board.

1 1. flatten the dough without kneading it.

12, then roll it out with a rolling pin.

13, cover with a layer of plastic wrap after rolling, and let the dough relax 10 minute; It's more fluffy this way.

14 and 10 minutes later, tear off the plastic wrap and cut the dough into pieces.

15, put two pieces together.

16. finally, press it in the middle with chopsticks.

17, press a little more on both ends, and you can blow it up.

18, put more oil in the pan to 90% heat, gently pull up the noodles, put them in the oil pan and fry them on low heat.

19. After the fritters float, they are constantly turned over and fried with chopsticks.

20, the fire should not be too small or it will not be brittle, and it can be squeezed out when it is fried to golden yellow; Suggest blowing up a trainer first.