1. Ingredients: 200g low-gluten flour, 100g cornmeal, 30g sugar, 50g corn oil, 2 eggs, 50g pure milk.

2. Pour 200 grams of low-gluten flour into a clean basin, then pour in 100 grams of cornmeal and 30 grams of white sugar (the amount of white sugar can also be added according to your own taste) and mix well.

3. After stirring well, pour in 50 grams of corn oil or cooled cooked oil (in short, the oil should not have a strong smell).

Continue to mix.

4. After stirring twice, add 2 eggs.

5. Then mix the dough with 50 grams of pure milk. Stir the milk while pouring it. Use chopsticks to stir it into cotton wool, and then knead it with your hands into a smooth dough.

After the dough is kneaded, cover it and let it rest for 15 minutes.

6. After 15 minutes, apply oil on the chopping board to prevent sticking.

There is no need to knead the dough you take out. Roll the dough into a round shape, then flatten it, and then roll it into a thin dough, as thick as a wonton wrapper. 7. After rolling out the dough, use a mold or bottle cap to press out the biscuit shape.

8. Then use a fork to poke rows of small holes on the surface of the biscuit, which will help the water evaporate.

9. There is no need to put oil in the pot. Put the prepared biscuits into the pot one by one and bake them over low heat.

10. Once one side is done, flip to the other side.

Fry until both sides are golden brown, then it is ready to serve.

Fry over low heat for 8 minutes.

11. The crispy biscuits are fragrant, crispy and delicious.