Materials: 1 kg of flour, 0.6 kg of water, 20 grams of non-aluminum fritter puffer, 10 grams of salt

1, weigh the non-aluminum fritter puffer mixed into the flour, and repeatedly stirred until uniform.

2. Pour the water mixed with salt into the flour. The temperature of the water has a great impact on the dough's rise time. In summer, it is usually necessary to use room temperature water, which is about 20-30 degrees; in winter, it is better to use hot water, which is about 60 degrees.

3, add water to the flour and dough, then kneaded dough placed to rise, in order to prevent the dough from drying out when the dough, the dough needs to be covered, let rise for 30 minutes.

4. Put the dough on the board and roll it out with a rolling pin to make a sheet of dough of even thickness.

5, then cut into strips of the same size, and stack the cut pieces on top of each other.

6: Use chopsticks to press in the center of the stacked sheets, and pinch and twist the ends of the sheets a few times to make them stick together.

7, pull the long strip quickly into the frying pan, frying oil temperature is generally controlled at about 200 ℃, frying time for 1-2 minutes, the process of deep-frying with chopsticks to keep rolling, until the strip puffed up, golden brown color, can be fished out.