Ingredients: flour, oil, alum, edible alkali, salt, warm water each appropriate amount.
500 grams of flour, the other according to the seasonal weather ingredients:
Spring and Autumn: 15 grams of alum, 10 grams of edible alkali, 8 grams of salt, 300 grams of warm water at 30 degrees.
Summer: 16 grams of white alum, 11 grams of edible alkali, 10 grams of salt, 30 degrees warm water 300 grams.
Winter: 14 grams of alum, 9 grams of edible soda, 7 grams of salt, 45 degrees of warm water 325 grams.
Method: alum, salt, alkali into the basin, slowly add water, so that all dissolved; add flour, mix well, knead vigorously until the surface light, basin light, hand light; rest for about 30 minutes, and then knead again, and so on for 3 times, to the dough skin smooth and moist, with a good depth, toughness, elasticity and plasticity.
Steps to deep-frying:
In the dough and the dough bowl touching the place smeared with oil, the dough will be organized, covered, and placed in accordance with the season for about 4 to 8 hours; the dough will be organized into a long strip about 10 cm wide and 1 cm thick, and then cut into small strips 3 cm wide with a knife, and then each of the two opposite sides of the close, use chopsticks to pressure, so that the two bonded together, and then pinched with both hands at the ends of the elongation, under the Deep fry in a hot oil pan until it bulges and turns golden brown.