1. Weigh the flour
2. Add salt, oil (25ml), baking powder, sugar, eggs and appropriate amount of water
3. Knead into a smooth dough, then press and fold the dough repeatedly
4. Whole into strips, wrapped in plastic wrap and refrigerated for more than 8 hours (I made it the night before and fry the next morning)
5. Sprinkle flour on the chopping board. Put the refrigerated dough on top. Sprinkle the surface of the dough with flour to prevent sticking. Roll out into a strip about 6-7 cm wide and 1 cm thick.
6. Then cut into each section about 1.5 cm wide
7. Take one piece at intervals and turn it over and place it on the other, pressing it with chopsticks in the middle. Slightly stretch the two ends and squeeze tightly (I saw that the dough was quite wet and pressed tightly, so the latter batch was not squeezed tightly at both ends, and it separated when it fry)
8. When the oil temperature is high, put the deep-fried dough sticks (you can put a stick down first, if you can float up immediately), after the dough floats, use chopsticks to repeatedly fiddle to make it evenly heated
9. Remove the oil control when deep-fried until golden brown
Tips:1. Try not to make the dough too dry.
2. The dough should not be too thin, otherwise it won't be able to bulge when fried.
3. The pressed noodles should be squeezed tightly at both ends, otherwise they will fall apart during frying (of course it will not affect the taste).
