Guokui. In the past, soldiers who were marching and fighting used helmets to bake the cakes after kneading the dough. Nowadays, they use a pan and add seasonings, salt and pepper leaves when kneading the dough. The cakes are crispy and crispy. , especially the one made by my mother, I am drooling just thinking about it

White Noodle Guokui

1000 grams of flour, 100 grams of yeast dough, appropriate amount of baking soda, cooked lard, cooked vegetables A little bit of each seed oil.

Features of white noodle Guokui:

Crispy on the outside and loose on the inside, the noodles are fragrant and fragrant.

Method

1. Place the flour on the chopping board, make a well in the middle, add yeast dough and water, knead evenly, cover with a damp cloth, and after fermentation, add baking soda powder Knead evenly, roll into long strips, and cut into 20 pieces.

2. After kneading each dough separately, dip a small amount of flour into cooked lard, wrap it in the dough and knead it into a round ball, press it flat, and use a rolling pin to roll it into a round cake, which is called Guokui. Green.

3. Put the spatula on the stove, and when it is 70% hot, apply cooked rapeseed oil, put the green dough on it, turn it back and forth with your hands, and bake until the skin is hard and slightly sesame-like, then put it on Bake in the oven until cooked.

Instructions for making white noodle Guokui:

1. Knead the dough evenly and until it is smooth;

2. The amount of baking soda powder should be Appropriate, too much dough will easily turn yellow;

3. It is not advisable to use high heat when baking in the oven to avoid being burnt on the outside and undercooked on the inside.