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 with chopsticks into pieces, and then crush it into dough by hand. Because the weather is warm, it is fermented at room temperature, and it has been fermented in less than two hours. The picture shows a good state of fermentation. Pull open 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 at one time. In that case, it is not good to mix the noodles. Add a little at a time, slowly knead the noodles and wait until the water is absorbed, and then add the next time.

5, after adding salt water, the noodles will become very thin and soft, and you can pull it up for a long time with a gentle hand. This state is fine.

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 out with a rolling pin. How to use it is convenient.

8. Use the tip of a knife to make a few cuts on the flattened dough, which is convenient for frying. Today, I also tried the one without cuts, which is not conducive to frying in the oil pan. When it expands unevenly, it is easy to make cuts.

9. Put oil in the pot and fire. When you see a slight smoke on the surface of the oil, you can put in the oil cake embryo, or you can pick up a little noodles to see if the oil temperature is appropriate. When the oil temperature is appropriate, the noodles embryo can be put into the pot and expand quickly.

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