The proportion of crispy fried flour: low-gluten flour 50g, rice flour 20g, starch 30g, salad oil 20g, flour crisps 1-2g, edible salt 1-2g, sugar 0.5g, spiced flour 1.5g (or Jiang Sha powder, Chili powder, etc. ) and cold water. Usage: Stir crispy noodles, edible salt, white sugar, allspice powder, starch, rice flour and flour into cold water in turn, stir until they are dissolved evenly, then add salad oil, stir evenly again, and let stand for 20 minutes until paste.