1. Add eggs, cooking oil, sodium bicarbonate, and aluminum-free baking powder to the basin.
2. Mix the eggs with baking soda and aluminum-free baking powder, prepare flour and salt, mix well, yogurt, and warm water.
3. Add yogurt to the egg liquid and mix well.
4. Stir the liquid evenly.
5. First add 1/3 of the flour and stir to form a floc.
6. Then add the remaining flour, add warm water and soft dough.
7. Add cooking oil to wrap the dough.
8. The dough has been reconciled.
9. Put it in a fresh-keeping bag and put it in the refrigerator (I made the dough made at noon yesterday and fried it this noon).
10. The dried dough is taken out from the refrigerated layer of the refrigerator, and put on the dough table to remove the cold air and equal to the room temperature.
11. Take out the dough and put it on the greased paper. You don't need to knead the dough, just roll it out.
12. Roll out the dough.
13. Remove the oily paper (you can also sprinkle dry powder on the noodle table and place it directly on the noodle table), roll it into a thin and even noodle, cut off the irregular noodles on the four sides, cut the noodles into even strips, and use chopsticks to stretch the middle vertically. Tap the water, and then overlap the other surface.
14. Press the overlapping noodles again with chopsticks (I used 2 tablets and 4 pieces to press together).
15. Pour soybean oil (other oils are fine too) into the pot and heat it up, add deep-fried dough stick agent to fry it, turn it over and fry with golden color.
16. The fried deep-fried dough sticks are golden in color and puffy and fragrant in the mouth. I want to eat the other one after I eat it. It is delicious.
17. Self-formulated fried dough sticks, 1 kg of flour fried dough sticks, fried two dishes is not enough.
