2, baking soda+baking powder in a bowl alone.

3. Wash off with cold milk.

4. Add the mixture of cold milk and baking soda, knead into dough, and cover it to wake up.

It will become much smoother after rubbing for half an hour.

6, evenly divided into two parts, slightly shaped into two rectangles with thickness, sealed with edible oil (oil without special taste), wrapped with plastic wrap, and put in the refrigerator for the night to sober up. I tried frying at room temperature for two hours, but I was still awake. It is recommended to refrigerate overnight.

7. Take it out before frying the next day, dry it in the sun and grow it into slices (with a certain thickness), and warm it at room temperature. Don't rub it! Don't rub it! Just get out!

8. At this time, you can start the oil pan. There is more oil in the pot. You can eat the oil of fried dough sticks twice. Don't worry. Cut the warm noodles into strips.

9. Two strips are stacked on top of each other, pressed with chopsticks in the middle, pressed with chopsticks at both ends, or pinched by hand.

10, test the oil temperature with chopsticks. When there are small bubbles in the oil pan, the oil temperature will be fine, or throw a small piece of noodles and it will float up soon, which means it is just right. Turn down the fire at this time and start frying later. Excessive oil temperature is not conducive to expansion. Pull the two ends of the gently stretched pot directly, and the fritters will float up soon.

1 1. At this time, if you poke with chopsticks repeatedly, the fritters will swell a little.

12. You can fry it golden yellow. The heat is not particularly large, the oil temperature is not too high, and it is out of the pot.