Ingredients: white flour: 200 grams of ordinary flour; 86 grams of water; White sugar15g; 5 grams of salt; Cooking oil15g.
Black flour: 200 grams of ordinary flour; 86 grams of water; 5 grams of cocoa powder; White sugar15g; Cooking oil15g.
Practice: Knead them into balls and roll them into pieces of the same size. Brush a proper amount of honey water on the white flour to increase the viscosity, glue the black and white flour, and roll it again to make it more sticky. Brush a proper amount of honey water on the black dough, roll up the white dough tightly outside, wrap it in plastic wrap and freeze for one hour. Take it out after freezing, cut it as thin as possible, and leave it scattered. 80% of the oil is hot (chopsticks are bubbling around), turn to a small fire, slice off the cat's ears, and fry them until they are slightly Huang Shi, then take them out and let them cool. Leave a little oil in the pot, add fennel, allspice powder, Chili powder, pepper powder and salt, stir-fry until fragrant, then pour it into the cat's ear and mix well. Just finish it.
2. Practice 2:
Ingredients: 35 grams of water; 3 pieces of fermented bean curd; 2 grams of salt; Flour100g.
Practice: add sufu to the dough, then roll out the two doughs separately, roll them into rectangular dough pieces, and put the sufu dough on them. Starting from one side, two sheets are stacked and rolled into a cylinder. After rolling, pack it with plastic wrap or plastic bag and put it in the refrigerator for more than 3 hours. In fact, the dough is still a little soft after 3 hours. If it is not urgent, it can be frozen for 6 hours, which is easier to cut. Take out the frozen dough and cut it into thin slices. The thinner it is, the crisper it feels. Cut cat ears, be sure to open them separately, otherwise they will easily stick together. Put a proper amount of cooking oil in the pot. When the oil temperature reaches 60% to 70%, that is, dense small bubbles begin to appear in the pot. At this time, turn the heat down and put in the cut cat ears. Don't put too much at a time, don't turn it when you first put it in, wait for about 5 seconds and then turn it over. Because it is cut thin, it doesn't take too long to fry. The fried noodles are curved and both sides are golden yellow. After frying, put a layer of kitchen paper under it to absorb excess grease.
3. Practice 3:
Ingredients: 520g； low-gluten flour; 40g； of white sugar; 40g； of corn oil; Water 200 g; Salt 4g; 70g； of brown sugar; 20g； of corn oil; A little honey water; Proper amount of peanut oil; Cumin powder, Chili powder, fennel powder; Sesame and peanuts in moderation.
Practice: white dough: sugar, oil, salt and water, mix well and add flour. Red dough: sift brown sugar, add oil and water and mix well, then add flour. Knead the dough separately, cover it with plastic wrap, let it stand for about 30 minutes, and then knead it. Both doughs are hard. White and red dough are rolled into thin dough pieces respectively. Brush a small amount of honey water on the white dough for adhesion. Cover the brown sugar dough sheet on the white dough sheet, which is basically completely attached without bulging. Let it stand for about 10 minute, and roll it again to make it more cohesive and even in thickness. Brush honey water on the brown sugar dough for adhesion. Roll it up from bottom to top, the thickness of the roll is even, and it should be rolled tightly (this picture shows the effect after cutting in the middle), and then cut in the middle, so as to be convenient to put in the refrigerator. Wrap with plastic wrap, put in the freezer layer, and freeze 1 hour. After taking it out of the frozen layer, slice it. The thinner it is, the better. Pay attention to safety. Cut your hand carefully. Cut it slowly. Pay attention to adhesion. Don't pile it together and spread it. Add peanut oil to the pot, and the oil temperature is 80% hot (use chopsticks to test the oil temperature, put the chopsticks in, and the surrounding bubbles will be enough). Remember to put the noodles into the pot one by one, without turning them over, and take them out after they float and change color.