Composition: standard powder 15m g.

Ingredients: baking soda, salt, alum and water.

Process flow: beat alum evenly, knead flour for three times, knead it for half an hour, knead it for 2.3 times repeatedly, change the whole knife, stratify, pull and fry until cooked.

Specific production: pour alum, salt and water into the noodle jar, add baking soda to make flowers, and add flour "three lights". Once every half hour, repeat 2.3 times, stew for a period of time, roll out strip skin, cut off agents (about 2 cm wide), put every two small agents face to face, flatten them with fine bamboo chopsticks, stretch them straight, and fry them in an oil pan with an oil temperature of 7.8% until they are loose and mature.

Features: golden color, large volume, full fragrance, crisp skin and soft inside.

Production key:

1) Alum, baking soda and salt should be fully mixed with water, and the dough should be softer;

2) The surface should be repeatedly smashed;

3) Skillfully use the whole and every movement;

4) Strictly control the oil temperature and frying time.

Variety changes, similar to pumpkin fritters, egg fritters and so on.