Materials: 300 grams of gluten flour; 190 grams of boiling water; salt; peanut oil

Hot noodle fritters practice ?

1, 300 grams of flour into a large pot.

2, slowly add 190g boiling water.

3: Stir slowly with chopsticks while adding.

4: Stir to form small flakes.

5. When the dough cools down a bit, knead it into a smooth dough, cover it, and leave it to molasses for thirty minutes or more.

6: Place the dough on a lightly floured board and knead well. The dough should be about 480 grams.

7: Divide the dough into four equal portions, about 120 grams per portion.

8: Sprinkle some dry flour on a lightly floured surface, flatten it out, and roll it out into a large round cake, as thin as possible, but be careful not to break it. The thinner you roll it, the more layers you'll have and the better it will taste.

9, pour a spoonful of peanut oil, a small half a spoonful of salt, with a hand wipe or brush, around a little space, do not have to wipe to the side, or a little bit of rolled up when the oil will leak.

10, from one side so slowly rolled up.

11, rolled up and then from one side of the roll.

12: Roll it up like this and place it on the bottom of the roll with the end facing down.

13: Roll the remaining dough in this order, cover with a large, clean bowl, and let it rest for about ten minutes.

14: Flatten the dough and roll it out into a round cake, as thin or thick as you like

15: Put a little peanut oil in a pan, keep the heat low, and when the oil is hot, put in the cake.

16. After one side is formed, flip it over and fry the other side.

17, the other side of the molding, turn over and continue to fry, frying until both sides of the golden brown can be.

18, can be out of the pan.

19, eat while hot taste better.