Tools/raw materials: 300g ordinary flour, 20g sugar, 20g cooking oil, one egg, pure milk 120ml, pots, pots and chopsticks.

1. Prepare a large bowl, add 300g of common flour, 20g of white sugar to increase sweetness, and 20g of cooking oil to mix well.

2. Beat in an egg after stirring, add 120ml pure milk, stir while tilting, and knead into dough after stirring.

3. After leveling, cover the surface for 20 minutes.

4. Knead the dough into strips, then flatten it, and roll it into rectangular cakes with a rolling pin, with a thickness of about 1cm.

5. Cut the rectangular bread into even strips, and then separate them slightly to prevent them from sticking together.

6. Now start kneading dough. The dough is a little long. Divide it in half and twist it into a uniform strip.

7. After kneading into a uniform and slender strip, rub your hands in the opposite direction, then pick them up and fold them in half, so that they can naturally roll together.

8. Put it on the chopping board and rub it once in the opposite direction by hand, then fold it in half and naturally roll it up. Put one end of the sheet in the round hole at the other end, so that it will not spread when frying, so that a small twist blank is ready.

9. Knead all the small twists.

10, add oil to the pot, add twist when the oil temperature is 60% hot, and fry slowly with low fire when frying, otherwise the outside is burnt and the inside is not cooked. After the twist floats, stir it frequently with chopsticks, so that it can be heated evenly, and the fried twist is more golden and the color is consistent.

1 1. After the dough twists are fried until the surface is golden and crisp, they can be taken out of the pot. Take out the oil and put it on the chopping board to cool for a while. After cooling, it is crisp and fragrant.