First, prepare 500 grams of low-gluten flour, add 5 grams of salt and 260 ml of water. After stirring into a flocculent shape, knead it into a smooth dough and wake it for 20 minutes. Then roll it into a cake. Rub it into a long strip the size of a little finger.

Prepare a container to put some oil, put the noodles in it, and finally let the oil completely immerse the noodles. I finally woke up for an hour. After waking up, wrap the noodles in your hands and gently pull them with your hands. Add oil to the pot, the oil temperature is 60% hot, and finally support both sides with chopsticks and fry in the pot. When frying, you need to shake it gently to avoid sticking.

Add oil to the pot, the oil temperature is 60% hot, and finally support both sides with chopsticks and fry in the pot. When frying, you need to shake it gently to avoid sticking. Deep-fried until golden, you can take it out, and this dish is ready.

How to preserve prickly heat

After the fried dumplings are cooled, wrap them in a fresh-keeping bag to keep them crisp. Fried food should not be over-fried. If it is left for too long, the taste and flavor will deteriorate, even if it is packaged in fresh-keeping bags.

Fried prickly heat can be preserved for one month if it is well preserved. Don't put it in the refrigerator. If stored in a sealed condition, it will produce moisture, which will make fried dumplings not crisp. If the fried prickly heat is not crisp, you can fry it again.