Which expert tells me the correct way to make street fritters?

Recipe of deep-fried dough sticks-traditional method: raw materials: flour 500g, alum 12.5g, flour alkali 14.5- 15g, refined salt 10- 12g and warm water 370g. 1. Mix alum, alkali and salt in proportion, put them into a basin after crushing, add warm water and stir to dissolve them into emulsion, resulting in a lot of foam and noise. Then add flour and stir it into snowflake shape, mash it into smooth, soft and firm dough, cover it with warm cloth or quilt, mash it again for 20 to 30 minutes after waking up, fold the noodles, and repeat this for 3 to 3 minutes. 2. Grease the chopping board: put the dough 1/5 on the chopping board, drag it into strips, roll it into strips with a small noodle stick with a thickness of 1 cm and a width of 10 cm, and then chop it into strips with a knife with a width of 1.5 cm, then stack the two strips together and press them from the middle with bamboo chopsticks. Method 2 Raw materials: 300g flour, 250ml warm milk, baking powder 1 teaspoon, half teaspoon baking soda, salt 1 teaspoon and 25g vegetable oil. Methods: 1. Melt baking powder, baking soda and salt with warm milk, mix well with flour, and then pour in a little vegetable oil. Knead well, cover it, and leave it at room temperature overnight (be careful not to put it in the refrigerator). 2. The next morning, put the noodles on the oiled chopping board, spread them out and arrange them into strips with a width of about 7cm and a thickness of about 1cm, and then cut them into small strips with a knife with a width of 2cm. Then use chopsticks to press down on each small strip, and then clamp the two ends of every two small strips together. 3. Heat the pan and pour the oil. When the oil temperature is high, spread the prepared fried dough sticks, fry them in the oil pan until golden brown, and then take them out. Method 3: New technology of aluminum-free fried dough sticks Raw materials: flour 1500g, fried dough sticks powder 30g, 3 eggs and salad oil. Methods: 1, called standard water, warm water in spring and autumn, cold water in summer and slightly hot water in winter. 2. Weigh the water into the basin, add 3 eggs, and mix well with three or two salad oils. 3. Put the noodles in the basin. 4. Put the fritters powder into the basin and stir thoroughly. 5. Add 2 items, and choose your hands from low to high until there is no noodles. 6, natural wake-up 4 hours can be used. Fried method: 1. Complete the working panel of fried dough sticks, and put the vermicelli, knife, stainless steel strip and large rolling pin on the chopping board; 2. Open a package of fried dough sticks, roll the dough to a length of about 50 cm, a width of 18-20 cm and a thickness of 0.9- 1 cm, then cut the dough with a knife and stack it one by one. 3. Cut the fried dough sticks into 2-2.5 cm wide and 0.9- 1 cm thick, then gently brush the dry noodles on the noodles with a brush, overlap the two dough blanks, crush them with wooden strips, pinch them from the middle to both ends, and then stretch and straighten the noodles, and the oil temperature must be controlled at 200 degrees; 3. Fry in an oil slicer for 2 minutes.