Dissolve the salt with the 255g water in a large bowl. Add egg baking soda, aluminum-free baking powder and oil in the bowl and mix well.

Pour the flour in the mixture to make the tough. Transfer the dough to the working surface and knead it until it is almost not sticky. (add water if need)

Apply a layer of oil to the dough to prevent sticking. Then cover the plastic wrap and put it in the refrigerator for one night.

Transfer the dough to the working surface. Divide the dough into two equal doughs. Flatten the two doughs into a rectangle shape and cut each piece into equal strips.

Stack every two dough strips together and use chopsticks to press them from the center so that they can stick together. All remaining dough strips are treated the same.

Heat a wok with oil until 200℃/392℉. Pinch the ends of the dough and stretch them. Then, add them into the frying wok.

Use chopsticks to flip the Youtiao until each side becomes golden. Transfer it on a plate and serve it with soy sauce or soy milk.