Mixing method:
1. Weigh standard water, with warm water in spring and autumn, cold water in summer and slight hot water in winter;
2. Weigh the water into the basin, add 3 eggs and stir the salad oil evenly;
3. Put the noodles into the basin;
4. Put the fried dough sticks 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. It can be used after 4 hours of natural waking.
Frying method:
1. Complete the working panel of fried dough sticks, that is, put noodles, knives, stainless steel strips and large rolling pins 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 fold it one by one by hand.
3. Cut the fried dough sticks into 2-2.5 cm wide and 0.9- 1 cm thick, then brush the dry noodles gently on the noodles, overlap the two dough blanks, press them with battens, pinch the two ends from the middle, 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.