Ingredients: low-gluten flour, egg yolk, sugar, salt, water, condensed milk and butter. Practice: 1. Mix water and condensed milk evenly, add sugar and salt and mix until it melts. 2。 Add flour and egg yolk and mix well to form dough. 3。 Beat the dough with a batter until it is a little stiff (beat quickly), and then beat it slowly until it is smooth! 4。 Stand still 10 minute, wait for it to be smooth and bright! 5。 Grab a small ball by hand until it is smooth, spread butter on the surface and put it into the basin! 6。 You can use it in 3 hours! Disadvantages: it can't be stored, the taste is single, and the bottom taste is insufficient! 2 days at most! Advantages: traditional, fried and crispy! Low cost! The dough is similar to Lamian Noodles's. Pick up the dough, pat it into cakes, roll it slightly with a rolling pin, touch the oil, then throw it back and forth, and use gravity to throw it away and thin it. It is "flying". Finally, the cake becomes very thin, and you can see the things behind it through the cake. Sprinkle chopped green onion evenly. Lamian Noodles's dough and hair noodles are like this: take 60% flour, pour warm salt water into it, mix it into a flocculent shape, and then knead it evenly to make dough. When kneading dough, you should do "water three times, ash three times, and knead it 9981 times". In fact, the ash is alkali, but an alkaline substance, commonly known as Peng ash, which is baked from the grass of the Gobi Desert. When added to the noodles, it has a special fragrance and can make gluten tough and strong. In fact, there is nothing special about it. The main component of Peng Ash is K2CO3, that is, potassium carbonate, which is used here to replace Na2CO3, that is, sodium carbonate. Spread the meat evenly. According to personal taste, the spices in the meat stuffing are stacked one layer at a time and coated with oil. Grease the pan and start frying. Just fry it until it's golden brown. You can cut it and eat it.