flour

Eggs (of hens)

yeast

baking powder

vegetable oil

Dietary alkali

salt

Recipe practice:

1. The night before, sift the flour, add salt and baking powder, and then add yeast, eggs and 10- 15g vegetable oil. Cold water and flour are poured into the flour several times and stirred into dough with chopsticks (as long as it can be stirred into dough). This will make the noodles soft.

2. Gently knead the dough by hand, as long as it can be kneaded into a ball. Don't knead the dough excessively. If the dough touches your hands slightly, you can put some vegetable oil on your hands. Spread vegetable oil on both sides of the kneaded dough, put it in a container, cover it with a lid or plastic wrap and ferment until the next morning.

3. Brush oil on the panel, wipe a little oil with your hands, take out the dough and put it on the panel several times to exhaust the air in the dough. Grease the rolling pin, then pull off a dough of suitable size by hand, flatten it, and roll it thin with the rolling pin.

4. Make a few strokes with the tip of the knife to make a thin and brittle green body. I like to make it bigger. I can make the dough smaller and look smarter.

5. Put enough vegetable oil into the pot, and heat it to 180- 190 degrees on medium-high fire (hands on the top of the pot feel very roasted).

6. Hold the thin and crisp green body at both ends with both hands, and then send it sideways into the oil pan. Pay attention to the direction of the knife edge when lifting the cake, so that the shape of the blank is complete and will not be deformed.

7. The blank expands rapidly and floats from the bottom of the pot. After one side is fried to golden brown, turn over and fry the other side to golden brown, and then drain the oil in the pot.

8. Look, the edges of the cookies are thin and crisp.

9. Look at the internal organization, there are almost only two layers of skin.

10. Collective silhouette. Each one is thin and brittle.

1 1. Look ahead. Thin, bubbly, crispy-this is crispy.