material

200g flour, milk 1 00g, brown sugar 1 teaspoon, yeast 1/4 teaspoon, aluminum-free baking soda 1/8 teaspoon, salt 8/ 1 teaspoon, eggs1piece, and edible oil.

method of work

1. Preparation of milk sugar yeast water: milk100g is poured into a clean bowl.

2. Put the small bowl into the microwave oven and heat it on high fire for about 20 seconds until the milk is warm.

3. Add 1/4 teaspoons of yeast to the milk.

4. Add 1 teaspoon of sugar.

5. Stir evenly with chopsticks to form white sugar milk yeast water, and let it stand for about 10 minute.

6. Preparation of brown sugar yeast water: 1/4 teaspoons of yeast in a small bowl.

7. Pour in100g warm water.

8. Add 1 teaspoon of brown sugar

9. Stir evenly with chopsticks to make brown sugar yeast water, and let it stand for about 10 minute.

10. Preparation of salt baking soda water: Take a clean small bowl and add 1/8 teaspoons of baking soda.

1 1. Add 1/8 teaspoons of salt.

12. Add 1 teaspoon of cold water.

13. Stir evenly with chopsticks for later use.

Practice 2,

material

200g ordinary flour, 5g sugar, 5g salt, a little black sesame and a little cold water.

method of work

Knead the flour with salt and cold water until it is three lights, and wake up 10 minute.

Knead hard for 3 minutes, then wake up 10 minutes.

Repeat step 2.

After kneading the noodles, spread dry flour on the chopping board, roll out the noodles with a rolling pin, sprinkle black sesame seeds, then roll, the thinner the better, and cut the noodles into rectangles or any shape you like after rolling.

The oil in the pot is 50% hot, and the lower leaves are fried until golden on both sides. Remove and drain.

Tips

It's better to make noodles hard and roll them.

Knead the dough several times to make it stiff, and finally it will not rot easily if it is thin.

Practice 3,

material

1. Sesame leaf 1/2kg, 2. 3 tablespoons of minced garlic, 3 tablespoons of chopped green onion, appropriate amount of pepper, 3 tablespoons of Chili powder, 2 tablespoons of sesame, 3 tablespoons of soy sauce, and 2 tablespoons of sugar 1 and1/2.

method of work

(1) Wash sesame leaves and drain water thoroughly for later use.

(2) Add all seasonings into the material (2) and stir evenly for later use.

(3) Dip the prepared sauce with a brush. (2) Spread it evenly on the front and back sides of each sesame leaf. Then put the sesame leaves in a clean and waterless box or jar for pickling, press heavy objects on them, and refrigerate for about 3? It can be eaten after 5 days and can be preserved for about 2 weeks.