How to make small twists, which are crispy and delicious, and become more fragrant the more you chew them. They can be used as a staple food or as a snack for watching dramas?

Mahua is a traditional delicacy with a long history. It has been growing up with everyone since childhood. It is one of my favorite snacks!

This raw egg twist is very simple to make and does not need to be cooked, so it takes only a short time.

After being fried, the twists have a crispy taste and become more fragrant the more you chew them. They can be used as a staple food or as a snack for watching dramas. They are deeply loved by relatives.

In addition, because it is fried relatively dry and contains less water, the shelf life is relatively longer.

The cost is not expensive, and it is much more cost-effective than buying one.

During the Spring Festival before, when my family was buying new year goods, they would buy a lot of crispy and soft twists.

Since I learned how to do it, I will never buy from outside again.

Bry some more before the Chinese New Year and take some with you to your relatives and friends' homes. They will be more popular than buying gifts.

The actual first step is to prepare food in advance.

200 grams of ordinary flour, 2 raw eggs, 20 grams of white sugar, and 10 grams of vegetable oil.

In the second step, beat 2 eggs, 20 grams of white sugar and 10 grams of vegetable oil into a bowl, mix well, then add 200 grams of wheat flour, and knead into a smooth, soft dough.

Then cover tightly with plastic wrap and let rest for 15 minutes.

Knead the loosened noodles immediately into strips and cut them into about 30 dough pieces. Take 1 piece of dough and roll it into strips. Hook the fingers of one hand into the middle of the thin strips and twist the two ends of the thin strips together with the other hand.

After twisting, lift up the head and tail, and it will automatically knead into a twist shape. Put the tail into the house just hooked by your fingers, so that one twist will look like every twist is done.

Pour an appropriate amount of oil into the pot, heat it, put the twists into the pot, and cook gradually over low heat.

Cook the twist until the color gradually darkens and matures, then scoop it up.

The small twists will be crispy and crispy. Let them cool before eating!

Cooking Tips: The amount of sugar used in the secret recipe is not too much, so you won’t get an overly sweet taste.

Of course, if you guys care, you can lower it slightly or leave it alone.

The temperature of frying this kind of twists should not be too high. Put the twists into the pot when it is 30 to 40% hot. Then, fry them slowly and thoroughly, so that the twists can taste crispy after they cool down.

If the taste is still a bit soft after cooling, it means that the frying time is too long or too short, and it is not fried enough.