Open smile, usually refers to a kind of preserves mainly made from candied dates.

500g flour, 1000g peanut oil (actual consumption 200g), 350g candied dates, 1 egg 50g, 50g sugar, 150g maltose, 60g sesame seeds, 5g baking soda, saccharin A little, prepare 25 grams of dough oil and 150 grams of glutinous rice balls. Preparation method Method 1 1. Break the eggs, peel them, pour them into a basin, add baking soda, maltose, sugar, saccharin, dough oil and water. Stir to dissolve, then pour in the flour, mix evenly, and knead into a ball (not too much). Knead it, otherwise it will not open when frying, not soft and not beautiful), put it on the chopping board, roll it into thick strips, take 40 grams each, and roll it into a ball shape; 2. Simmer the sesame seeds in boiling water for a while , take it out, control the water, put it into a container, put the prepared spherical agent into it, and make it evenly coated with sesame seeds to form a green smile, put it into the oil pan and fry; 3. Fry the smile and General fried foods are different. The oil temperature should be high when putting it in the pan (above 70% hot), but not overheated. If it is overheated, it will not open; the oil temperature should be low after putting it in the pan, but not too low or too hot. If it is low, it will explode easily. Therefore, after putting the hot oil in the pot, you need to remove it from the flame and lower the oil temperature for frying; when the oil temperature is lower than 50% hot, you need to return to the fire to heat and fry for a while, so that the open smile can be cooked. Slowly fry into old yellow color and open. At the same time, do not stir too much, just turn over. Method 2: 1. Turn up the heat, add water, then add sugar and cook until the sugar dissolves into syrup, then let cool and set aside. 2. Sift the flour through a basket to loosen it, place it on the chopping board to make a nest, pour in the syrup, add 50 grams of peanut oil, soda powder, and caramel, then use a knife to spread the dough with one hand, and press the dough evenly with the other hand (do not knead to prevent gluten) and mix into a dough. dough, then roll the dough into a long strip, cut it into 20 pieces with a knife, dip each piece in water with your hands and roll them into a round ball shape, put them into a sesame bowl and roll them to coat with sesame seeds, then knead them into a round shape with your hands (to make the sesame seeds stick firmly). Put it into a hot oil pan and fry. When the upper part cracks, use chopsticks to flip the cracked part downward and fry again. When it turns yellow, take it out and serve. Method three: 1. Cut a hole in the jujube, and then stuff the prepared small glutinous rice balls into it; 2. Add water to the pot, add rock sugar, and cook the jujube until it floats; 3. You can also put it in the refrigerator to chill. Yes, sweet, soft and delicious. Method 4 Ingredients: 160 grams of flour, 40 grams of sugar, 20 grams of sesame seeds, 40 grams of oil, 60 grams of eggs, and 1 gram of baking soda. Method: 1. Mix sugar and oil, stir, and use oil to melt sugar. 2. Mix the flour, baking soda and sesame seeds evenly, pour in the egg liquid, and pour in the sugar oil liquid. 3. Gently cut and mix evenly, do not knead too much. 4. After kneading, divide into small portions of about 20 grams each, and gently shape into a round shape with your hands (it doesn’t matter if it’s not round). 5. After the oil pan is heated, deep-fry until golden brown. Warm tips: 1. It is best to use low-gluten flour for better results. 2. Do not use too much baking soda, otherwise it will taste bitter. 3. Don’t knead the dough too much during the whole process, otherwise it will not explode easily. 4. It needs a high temperature (about 160 degrees) when it is first put out of the pot in order to fry it. Afterwards, the heat should be lower (you can remove it from the fire to cool down) in order to fry it thoroughly and crispy. The food features are crispy, crunchy, numbing, crispy on the outside, crispy on the inside, sweet and delicious.