Never tire of eating.

I never thought I would do it myself.

I attended a pastry training class last year.

I can't believe I taught Shaqima to do it herself.

Too simple

1. Sift the flour and add the eggs.

2, adjust to a slightly hard dough, wake up for a while. Then roll it into big noodles, as thin as noodles.

3, folding, remember to sprinkle more noodles, otherwise it will stick together and it is not easy to shake off.

4, cut into 2-inch-long strips, width, just like leek leaves.

5, all cut and pinched.

6. Heat the oil pan, and the oil temperature is about 180 degrees. Grab a handful of noodles, throw them in, fry them until the color is egg yellow, and take them out.

7. Boil sugar, maltose and water into syrup with a small torch until it is scooped up with a shovel. After the last two or three drops of silk are hung, add oil and cook for a while, then turn off the heat.

8. Pour the fried noodles into the pot, sprinkle with sesame seeds and stir well. In fact, it is best to use a square container. My family doesn't have it. Just make do with this big disk. Grease the pan, pour in the evenly stirred noodles and flatten them with a shovel.

9. Cool and cut into small pieces.