What is the practice of northeast big twist?

1. First mix the yeast with warm water, then add the evenly stirred eggs and oil, add the flour and all the materials, knead it into a smooth dough, cover it, and put it in a warm place to ferment twice as big.

2. Grease the dough, add the dough, cover it with plastic wrap, press it into large pieces by hand, and let it stand for ten minutes.

3. Cut into long strips with a knife and knead them into smooth strips by hand.

4. Twist the thick strip in the opposite direction, lift both ends, naturally twist it, then twist it in the opposite direction, lift both ends, and screw one end into the other.

5. Drain and put in a flat plate, cover with plastic wrap, and put in a warm place for secondary fermentation for 35 minutes.

6, the oil in the pot 150 degrees, add twist, bubble. After the dough twists float, turn over and fry until both sides are golden.