1. Put water, butter, salt and sugar into a saucepan

2. Heat until it comes to a full boil and remove from the heat

3. Pour in sifted low gluten flour all at once

4. Stir to form a smooth dough

5. When the dough cools down a little bit, add in the egg in small portions and keep stirring until the egg is completely mixed with the dough.

6. Not all of the eggs may be added, but the batter should be picked up in an inverted triangle shape

7. Put the batter into a piping bag

8. Pour the oil in a pan and boil it until it is 40% hot, then squeeze the batter into the frying pan

9. Fry them on medium heat and then on the low side, until they float and the surface is golden brown, then remove them from the frying pan and drain the oil

10. . then sift powdered sugar on the surface, dipped in chocolate sauce to eat

Cooking tips

1, the egg should not be added all at once, and added in stages, each time to be fully mixed before adding the next time to ensure that the batter is smooth without particles;

2, the amount of eggs is not fixed, it depends on the state of the batter, mixing until the batter with a tool to pick up the batter, the batter was an inverted triangle can be medium sized. The size of the egg I used a little more than 2;

3, the noodles squeezed into the frying pan after a certain length, available scissors to cut the noodles;

4, the fire should not be too strong, the fire in the middle of the fire and the small fire can be between, the noodles should not be squeezed too thick, otherwise it is easy to cause the appearance of the color is too deep, the middle of the phenomenon of the not yet cooked, I use the medium size of the mouth of the chrysanthemums.