Ingredients

Main Ingredients

Medium Gluten Flour

500g

Whole Egg

1

Coloring Oil

40g

Baking Soda

2g

Aluminum Free Baking Powder

6g

Accessories

Water

265g

Salt

13g

Steps

1. Combine all ingredients in a blender jar and blend until you have thin, smooth flakes.

2. Remove the dough from the mixing bowl and place it on a board and press it with your fist, pressing and folding it back and forth 3 times.

3. Wrap the dough in plastic wrap and place it in a mold in the refrigerator for 12 hours.

4. Take out the chilled dough, organize it by hand into 1cm slices, and divide it into 2 long slices.

5. Using a knife, divide the dough into 2cm strips.

6. Form a group of 2 strips. Use chopsticks to press in the center.

7. Stretch slightly and twist again.

8. Put oil in the pot, wait until the oil temperature rises to about 160 degrees under the pot to fry, and keep turning with chopsticks.

9. until golden brown when fishing up the oil control.

Tips

1, the purpose of step 3, in order to make the dough more fully integrated tissue cells, you can be in the evening and the noodles, the next day early morning fried.

2, 500 grams of flour I think the amount is a little too much, you can do half the amount.