Method:

1, put the sugar into boiling water, stir and melt, and then spread it to cool for later use.

2. Add a little oil to flour and baking soda; Add sugar and water to the flour and stir.

3. After kneading, cover with plastic wrap and cover 10- 15 minutes; Knead the baked flour into long strips; Then divide it into equal doses.

4. Knead the medicine into a thumb-thick strip; Other preparations are kneaded into long strips for later use, and simmered slowly 10- 15 minutes.

5. Knead the thumb thick strip into a slender strip, and pay attention to the left and right hands rubbing in the opposite direction when rubbing (you can also press one end after rubbing the strip and roll one end in one direction).

6. Screw the two ends together, and they will naturally be screwed together (you will sort out the second half); Twist the left and right hands in opposite directions, and then close the two ends, they will be more twisted together; Do other twists in the same way.

7. Heat the oil in the pan, and constantly stir the oil pan with chopsticks, so that the temperature of the oil will rise faster; When the oil is burned to 140℃-150℃, add the twist.

8. When the twist is fried until it floats, turn the twist with chopsticks to fry it evenly; Fry the twist until golden brown, then take it out.

9. Put the picked-up twist into the basket and sprinkle with powdered sugar; Crispy dough twists are fried and crispy to eat.

note:

1, sugar must be melted in hot water, and then spread cold for later use. Adding it directly will make the fried twist uneven in color.

Adding a spoonful of oil to the dough can make the dough more crisp.

2. After kneading the dough, knead it for 10- 15 minutes, and then knead it into strips 10- 15 minutes.

3. The method of rubbing bath is very important. First, it is twisted into a slender strip, and then the hands are twisted in the opposite direction. After screwing, it will automatically roll and screw together, and then both sides will be pinched and shaped.

4. When frying, the temperature should be 140℃-150℃. Fry with high fire first, and then change to low heat when the twist floats. The twist will float when frying, so as not to affect the setting. After a small fire, the water can be fried slowly, and the twist can be more crisp.