About 300 grams of flour, two eggs, two tablespoons of peanut oil, two tablespoons of vegetable oil, two tablespoons of sesame oil, two tablespoons of sesame oil, two tablespoons of peanut oil, two tablespoons of vegetable oil, two tablespoons of vegetable oil, two tablespoons of vegetable oil, two tablespoons of vegetable oil, two tablespoons of vegetable oil, two tablespoons of vegetable oil, two tablespoons of vegetable oil, two tablespoons of vegetable oil.
Step 3
Put in sesame seeds
Step 4
Put in 3 grams of salt (or sugar or coconut if you like it sweet)
Step 5
Put in one cup of flour (I don't know exactly how much I weighed it, but I guessed it's about 300 grams)
Step 6
Stir it into the flakes with chopsticks
Step 6
Mix with chopsticks.
Step 7
Knead by hand to form a smooth dough, cover and let rest for half an hour
Step 8
Remove the dough and roll it out into a sheet of even thickness
Step 9
Slice the dough into even strips
Step 10
Fold three strips of the noodles over
Step 11
Press one end of the noodles and press the other end of the noodles.
Press one end and roll the other end upwards
Step 12
Fold it over and twist it to make a twist
Step 13
All done
Step 14
Pour oil into a pan and heat it up
Step 15
Throw the twists into the pan, turn the heat to medium-low to deep-fry them and wait for them to float and flip them over
Step 14
Put oil in the pan and heat it up
Step 15
Put twists into the pan, turn it to medium-low to deep-fry them. float up and turn over
Step 16
Be sure to use medium-low heat, don't fry batter, and fish it out when it's cooked
Step 17
Packed on a plate and ready to eat
The finished picture of the crispy small twists
Cooking Tips
When mixing the noodles, put in the eggs and oil first, and put in the flour at the end, and add it in small amount until you can get the softness and hardness, dryness and wetness. The dough should be soft and moist until you get the right amount of dough. When frying, pay attention to the heat, don't fry the batter