How to mix dough with fritters and formula?

Every 200g flour, 70g water, 1 egg, 15g corn oil, 2g salt, 3g yeast, 1g baking soda and peanut oil. The practice is as follows:

First, add oil, salt and eggs to the flour and mix them evenly with chopsticks.

2. Add 40 grams of water to the yeast, then pour it into the noodles and mix well (the amount of yeast is more in winter, but it can be reduced by 1 gram in summer).

Third, pour 30 grams of hydrated baking soda into the flour and mix well.

Fourth, knead into a smooth dough.

5. Cover with plastic wrap and ferment until the hole is full (it is more than ten degrees indoors in winter, ferment for one night, and get up early to make it like this).

6. Spread baking oil paper on the surface of the chopping board, take out the dough, put on disposable gloves and coat the dough with a layer of oil, and coat the knife and chopsticks with grease. Gently press the dough by hand to make it grow into a cuboid with a length of 10 cm, a width of 5 cm and a thickness of 2 cm.

Seven, cut into long strips with a knife, put the two together and press them with chopsticks.

Eight, pour the oil into the pot, heat it to 50%, add the fritters, and fry slowly on low heat.

Nine, after the bottom is fried for a while, use chopsticks to hold the fritters and turn them over.

10. Fry until golden brown, remove the drained oil and re-plate.