In doing this, the fritters are crispy and tender on the outside, soft on the inside, golden in color, salty and delicious, suitable for all ages

Many people are prone to failure in making fritters, mainly because everyone takes the recipe as the focus, but in fact, the technique is also very important.

Today, I will share with you how to make fritters, and you can succeed in the first time.

Add 2 grams of salt, 1 gram of baking soda and 10 grams of sugar to 1,270 grams of warm water and stir well.

Add 10g of aluminum-free baking powder to 2,500g of flour or stir well with yeast.

3. Crack in an egg and stir well.

4. Add a small amount of freshly mixed warm water many times and stir in a zigzag shape to prevent the flour from glutening.

5. Add another 15 grams of cooking oil.

6. The most critical point is that you should never knead the dough with your hands, but use your fists to make the dough in the form of stacked dough. Roll until the surface is smooth.

7. Put it on the board to arrange the cuboid, and smear a layer of cooking oil on the surface.

8. Wrap it in plastic wrap. Refrigerate in the refrigerator for at least two hours or more. You can also make noodles this afternoon and make them into fritters tomorrow.

9. Take it out 30 minutes in advance to warm up. After warming up, tidy it up a little and arrange it into a rectangle.

10, then cut it into two finger-wide strips.

11. Dip the chopsticks in water, spaced apart, and press down.

12. Two flour agents are stacked on top of each other.

13. Press down from the middle to prevent cracking when exploding.

14. My pot is small, so I cut it in half. Pinch both ends together to prevent them from exploding.

15. Cover with plastic wrap and let rise for 15 minutes.

16. Burn the oil until it is 6 mature, put in the fritters, and fry slowly over low heat.

17. Keep turning over during the frying process, so that it is heated evenly, gradually changes color, and fried until it is golden all around.

The inside is all honeycomb structure, and I hope it will be crispy and delicious even when it cools