Sift the flour, add baking powder and mix well. Pour clean water (about 65,438+0,000 g) into a dough mixer, knock in eggs, add 50g of refined salt, seasoning powder and salad oil, start and stir at low speed until the water is turbid and slightly frothy, then add flour mixed with baking powder, flour and water to form dough, and stir the dough at medium speed until smooth and soft.

2.

Dip your hand in a little salad oil, dig out the dough from the dough mixer, put it on the oiled dough table, and roll it into rectangular pieces. Then roll on the dough with your fist. When the dough sheet becomes larger, fold it into 2-3 layers and roll it out. Repeat it three times according to the law, then put the rolled dough into a stainless steel plate, cover it with a wet towel and let it stand for about half an hour.

3.

Sprinkle flour on the other end of the dough table, take a small piece of dough from the stainless steel plate and put it on the dough table with a dough knife, stretch it with both hands, then roll it into a long blank with a rolling pin and a thickness of 1 cm, and then cut it into long strips with a hand knife.

4.

Pour salad oil into the pot and heat it to 60% to 70%. Brush a little water on the non-knife-edge surface of the blank with a small brush, then put another overlapping blank (knife-edge surface on both sides), press it in the middle of the blank with a thin wooden stick to make the two blanks stick together, then hold the blank with both hands, gently stretch it, twist it twice with the right hand, and then put it in the oil pan while pulling (first put it in the middle of the blank, then put it in the oil pan).