2. Practice: Put the yeast into warm milk (about 35 degrees) for emulsification, and cover the dough with plastic wrap until it becomes soft.
It can be done in 2 hours at room temperature. Knead it the night before and put it in the refrigerator. Take the prepared dough out of the refrigerator early the next day, leave it at room temperature for at least half an hour, and then shape the dough into a strip-shaped dough sheet with a thickness of about 1cm and a width of about 10cm by hand. Note: Don't knead dough, don't knead dough, don't knead dough! Say the important things three times
4. Cut the dough into 2cm wide and 10cm long (the width of the original dough has become the current length), and the two pieces overlap, press them with chopsticks, slightly lengthen them, pinch the dough at both ends, and it will not loosen when frying.
5, oil into the pot, medium and small fire 6 layers of heat into the dough, use chopsticks to keep turning, so that it is evenly heated. Fry until golden brown, remove and drain. I like it crispy or fried well.