1. First, mix the sugar according to the ratio of 1 kg and 300 g flour (to prevent the sugar stuffing from flowing).
2. When the water in the pot is boiled, pour the white flour into the pot and stir vigorously with a rolling pin until the water and white flour are mixed evenly. You can add water to hot noodles when they are hard, but you can't add water when they are soft. When the scalded noodles are not sticky by hand, turn them over on the noodle table, spread them out with a clean wet cloth, and then cut them into small pieces with chopsticks. This is called deflation.
3. After the hot noodles are cool, mix 1 kg hot noodles with 300g dried noodles, knead them evenly and pile them up. Put it for one or two hours in hot weather and seven or eight hours in cold weather before the fried oil cake can expand.
4. After the noodles are mixed, you must knead them for more than two times, otherwise it will easily become a "dead noodles cake". Before the cake is formally wrapped, 300 grams of dry noodles should be mixed into each kilogram of hot noodles, and the dough should be kneaded evenly and thoroughly so that the skin of the oil cake can be crisp. 1 kg hot bread and 60 cakes.
Grease your palms when making cakes, so that the noodles won't stick to your hands. After the sugar is wrapped, the cake can be squashed and fried in the pot.
6. The frying system should be well controlled. The oil in the pot spilled everywhere, but the fire was too big, the oil in the pot was flat, but the fire was too small. If you see the oil boiling in the pot. When it is rolled flat, you can put the oil cake into the pot and the oil cake will float immediately. At this time, the temperature is the most suitable. In addition, when frying, it is not advisable to put too many cakes at a time, and at the same time turn them over repeatedly to achieve the effects of saccharification, crisp skin, good color and delicious taste.
7. Put the fried cake in a basket or plate without a cover. In the case of ventilation, the skin remains crisp for seven or eight hours.