2. Mix flour with baking soda and salt.
3. Beat the eggs, add water and sugar and stir well;
4. Pour the prepared egg liquid into the flour and stir it into a flocculent shape;
5. Mix dough, cover with plastic wrap and let stand for 20 minutes;
6. Roll out the mixed dough and cut the dough into thin strips with a knife connected with a rolling pin;
7. Roll up the noodles by hand;
8. Fold the noodles in half, and they will be rolled together, paying attention to leaving a hole at one end;
9. Fold it several times and roll it into a twist. The tail is stuffed into the hole and twisted into a twist. The processed twist is placed separately;
10, pour enough oil into the pot, heat it, turn to low heat and fry it with twist, and turn it over more when frying to make it evenly heated;
1 1. Fry the twist until the surface is golden, float automatically and take it out.
12, don't fry the twist in a big fire, fry it in a small fire, or it will be cooked inside and outside. Noodles had better be rubbed carefully, so it's easy to fry. Don't rub them too thick. If it's too big, it won't be brittle when fried. The oil for frying the twist should cover the twist, and it should be stirred frequently when frying to prevent it from sinking to the bottom of the pot. If you like salty crispy flowers, you can remove the sugar from the prescription and replace it with salt to make salty crispy flowers.