1, add a little salt to the flour, slowly add water, and start kneading the dough into a smooth dough that does not stick to your hands! Don't put too much water, just add more flour to ensure that the dough doesn't stick to your hands.

2. Cover the kneaded dough with plastic wrap and let it stand at room temperature for half an hour or an hour to knead the dough.

3. Roll the baked dough into a thin dough with a rolling pin, and the thinner the better. Sprinkle a little flour on the chopping board before rolling, and cut it into pieces with a knife.

4. Pour salad oil into the pot, add noodles after it is hot, and the oil temperature at which noodles can float quickly will be adjusted. After the dough floats, it turns golden yellow and quickly turns over. When both sides are fried to golden brown, they can be cooked. The time for frying noodles is very short. Please pay attention to the heat

5, fritters out of the pot, eating hot is also excellent. Cold can also be packed in food bags, used to make pancake fruit.

note:

The finer the dough is rolled with a rolling pin, the better it looks and the crisper it is when fried! Don't fry when frying, just float to golden brown.