Composition:

Flour, eggs, sugar, peanut oil, yeast

Recipe practice:

1. Mix eggs, sugar and peanut oil with water of about 30 degrees, then add yeast and flour and knead into smooth dough.

2. After the dough is fully fermented in a warm place, knead it into a cake with a thickness of 1cm.

3. Cut the bread into uniform strips about 1cm wide.

4. Knead the cut noodles into round noodles.

5. After the noodles are folded in half, one end holds the two noodle heads by hand, and the other end bypasses the folded part of the noodles with the index finger, and then rotates in one direction until it can't move any more. Then, fold the noodles in half and put one end of the opening through the index finger.

6. Put the twist in a warm place and let it curl again.

7. The twist becomes lighter and thicker, which proves that it has been cured. Put them in a warm oil pan in turn and keep turning. Golden yellow can drain the oil from the pot.

Salted twist

A kilo of flour, salt, alum and alkali.