1. Put 500g flour, a little sugar and 20g Angel You Tiao leavening agent into the basin and mix well
2. Add 300-350ml of 50℃ warm water, stir with chopsticks while adding water
3. Dip a little cooking oil on your hands and use the "stacking" method to mix the noodles
4. Put the dough on the lid and leave it for about 30 minutes
5. Spread a little cooking oil evenly on the panel, and directly pull the dough out of the pot to about 5 mm thick, and spread it on the panel (the width should not be too wide about 8 cm to prevent it from expanding too much after being put in the pan. Big)
6. Evenly cut the spread dough into about 2.5 cm wide doses
7. Heat the oil in a pot. The oil temperature is between 200°C and 230°C. Take two agents and put them on top of each other. Press with chopsticks in the middle, pinch the two ends of the agent, and stretch it about twice as large as it is. Put it in the frying pan and keep turning with chopsticks until it is golden brown (the oil temperature should be high, if the oil temperature is too low, the fritters will not be fluffy)
Tips:Don't knead the dough before pulling it out, just pull it into a sheet after taking it out of the bowl! ! !
Don't fry too much at a time, it's best to fry two sticks at a time, because household pots are relatively small and it is inconvenient to flip!
