2. Add cold water to continue stirring and cool slightly. Don't add cold water all at once, the dryness of flour varies, so leave some and add it later to adjust the softness of dough. Or need more cold water)
3. Figure 1: Add other materials, slowly knead the dough until it is soft, divide the dough into 9 pieces, coat each piece with some cooking oil, then cover it and let it stand for at least 2 hours.
4. Figure 2: Roll the dough into an oval or rectangular shape, the thinner the better.
5. Figure 3: Spread some pastry, cooking oil or melted cream on the dough. This way, the dough is not sticky and the pancakes have a layered feeling.
6. Figure 4: Roll the dough into long strips from the long side.
7. Figure 5: Cover the noodles and have a rest.
8. Figure 6: Take out the noodles in turn, grab the two ends of the strip, and then twist the two ends back and forth respectively.
9. Figure 7: Then roll up the twisted noodles and cover them for 20 minutes.
10, Figure 8: Put the rest dough into a plastic bag cut into folders and flatten it.
1 1, Figure 9: Roll the dough into pancakes. Roll 9 cakes before you roll them (because some cakes will shrink). Of course, if you like the thick taste of dough, this time can be omitted.
12 and Figure 10: Heat the pan, fry the pancakes with 1 tbsp cooking oil over medium heat until golden brown, and then pat them loose.
13, figure 1 1: You can eat or cook a pot of beef and lentil curry (uploaded in the next recipe) and dip it in. It tastes first-class!