First, mix the white flour and miscellaneous grains evenly, then pour in the flour, then add 3 teaspoons of baking soda powder into the water to dissolve, then pour it into the flour and stir it into paste with chopsticks. (After stirring, leave it for 10 minute, stir it again, and then leave it for 20-40 minutes, until the batter is stirred with chopsticks and it feels as strong as a rubber band, so you can spread pancakes on the pan.). In summer, the batter is easy to ferment if it is put for more than 3 hours. When doing business, bring some baking soda. When you see the dough rise, add a little baking soda and mix well before using it. The purpose of adding eggs and sweet potato starch is to spread it better (just to spread it well, you can leave it). In winter, you can buy baking powder (or dry yeast) from the supermarket to ferment the noodles.

Crispy method

2 kg of white flour, 0.3 kg of salad oil, 1.6 kg of water, half a spoon of salt (that is, a small spoon of seasoning we use for cooking) and an egg; You can fry 60 crackers per 2 Jin of noodles. Production sequence: add 0.3 kg salad oil and half a spoonful of salt into water to melt it, and then pour the mixed water into white flour to make up.

Leave it for 30-50 minutes.

There is another better way to make crispy skin.

Is to go to the leather shop.

Go to buy chaotic skin

Thicker

Just fry it.

Good luck with your production.