Prepare 1000g wheat flour, 8g aluminum-free baking powder, 8g baking soda powder, 16g salt, two eggs and 650g water in advance. Mix baking powder and baking soda with flour. Stir the salted eggs in water. Put the noodles down. Wake up for 20min minutes for the first time and knead for 30min minutes. Time is up, rub it and send it for another 30 minutes. After the dough is proofed, sprinkle wheat flour on the slate. Straighten the raised noodles, roll them into strips with a thickness of 1cm, then cut them into strips with a width of 2 cm, spread one on the other and press them vertically with chopsticks. Take the oil out of the pot. Oil is 70% hot. Stretch the pressed noodles, put them in a pot, roll them back and forth, and fry them until golden brown. Then our fried dough sticks will be ready.

Prepare Gong Ming, soda, salt and wheat flour in advance, mix them evenly, and then drain the water to make them sticky. Add the remaining wheat flour 3, knead into dough, and keep stirring during this process. After beating, let it stand for more than 30 minutes until the surface is smooth, and then hammer and knead it for 2-3 times. Rub the batter into strips, wrap it with plastic wrap and let it stand for 3 hours, then stretch the batter, roll it into strips of 10 cm, and cut it into strips with a width of 2cm. The wound is covered with powder to avoid adhesion, and every two pieces are stacked together. To make a better dough, you need to let it stand for half an hour before discharging, otherwise the fried fritters will be stuffy and tender.

In addition, in the process of accumulating Lamian Noodles dough pieces, if there are bubbles, you should pick them off with a wooden stick, otherwise the fried fritters will be skinny. Take off both sides of your hands and stir fry with chopsticks until Peng is golden. Sometimes when mixing dough, you must first mix the edible powder, salt, raw eggs and cooking oil evenly with water, and then pour in the wheat flour, otherwise it will be crisp and uneven in taste. When kneading dough, it is necessary to stir from slow speed to medium speed, which is beneficial to the establishment of water gluten.

When batting batter, the overlapping times should not be too much, in case the tendon strength is too strong, and it is not advisable to use too much force to prevent the water gluten from breaking; To make a better dough, you need to let it stand for half an hour before discharging, otherwise the fried fritters will be stuffy and tender. In addition, in the process of accumulating Lamian Noodles dough pieces, if there are bubbles, you should pick them off with a wooden stick, otherwise the fried fritters will be skinny. When the batter is arranged in the shape of fried dough sticks, you don't have to apply oil or a lot of powder. Chopsticks are pressed vertically to make two fresh noodles stick together. Don't do unimportant practical operations, otherwise it will easily have the opposite effect.