Turkey-flavored potpourri is a type of puffed food.

Because the order of certain well-known Chinese characters doesn't shadow the reading, many people's first reaction is to read it as a hot pot-flavored bleep.

Hot pot flavor potpourri tutorial analysis

1 Jiang rice and flour ratio is 1:1, the proportion of water is not very good to grasp, that is, and into the package of dumpling skin as hard as on the line.

2Jiangmai should be soaked for 2 hours in advance, in order to let the rice enough to absorb water.

3Rolling the rice, do not roll too much, in order to fry out of the potpourri more crispy.

4Rolling out the dough, to roll out a little thinner, I rolled out not too evenly, found that the thinner rolled out, fried out more crispy.

5Remember to fry the potpourri must be put into the seasoning while it is still hot, so that it is easy to adhere to the potpourri.

6Potpourri must be cooled before eating, so that the texture will be more crispy.

7You can put in your favorite seasoning according to your own preferences, such as pretzel-flavored, five flavors, etc..