Crispy noodles and water-oil crisp noodles are often used to make many crisp snacks and cakes.
Crispy noodles: Add lard (65438+ 0.2 of the total amount) to flour (peanut oil is ok, but it is more difficult to make cakes) and knead it into crisp dough.
Water-oil crisp: Add oil and proper amount of warm water to the other half of flour to form water-oil crisp dough, which is slightly sticky.
If you make salty shortbread, add some salt to the dough, otherwise add sugar.
When you make it, wrap it in water, roll it into pieces and then roll it in half. This process is repeated three times and then made of stuffing. It can be baked or fried.