2. Take 200 grams of flour, put a spoonful of Angel Yeast in a bowl and melt it with warm water. Slowly pour water on the flour, stir it into pieces with chopsticks, and then knead it into dough by hand. Because the weather is warm, it is fermented at room temperature and finished in less than two hours. The picture shows that the fermentation state is good. Pull away the dough, it's already porous.

3. After the noodles are fermented, take a small bowl, add salt and a little alkaline noodles to melt.

4. Add the water mixed with salt and alkaline noodles to the fermented dough one by one, not all at once. In that case, it's not easy to mix noodles. Add a little at a time, and knead the dough slowly until the water dries up before adding it again. four

5. After adding salt water, the noodles will become very thin and soft, and they can be pulled up for a long time with a gentle pull. This state is ok.

6, rolling pin and panel, respectively coated with edible oil, to prevent sticking.

7. Pick up a dough by hand and put it on the panel. You can flatten it by hand or roll it with a rolling pin.

8. Make several cuts on the flattened dough with the tip of a knife to facilitate frying. Today, I tried the kind that was not cut, which is not conducive to frying in oil. When it expands unevenly, it is easy to cut.

9. put oil in the pot and have a big fire. When you see a slight smoke on the oil surface, you can put in the oil cake embryo or pick up some noodles to see if the oil temperature is appropriate. When the oil temperature is suitable, the dough embryo can be put into the pot and expanded rapidly.

10, when one side is golden, turn over and fry the other side, pay attention to the heat to avoid frying.