Dissolve yeast, salt and baking soda in warm water.
2
Add flour
three
Knead into smooth dough, relax for 20 minutes, then add corn oil and knead well, relax for 20 minutes and knead three times.
four
Ferment the dough to twice its size.
five
Bend the dough into 0.5 cm pieces and relax for 20 minutes.
six
Cut the dough into small strips
seven
Overlap the two strips together, and press the fritters in the middle of the dough sheet with chopsticks to form a fritter blank (you can press it slightly to prevent the noodles from spreading when frying).
eight
Heat the oil in the pan to a high temperature, about 150℃, take a fried dough stick blank, stretch both ends, put it in the oil pan, and turn it over to golden yellow.