200g of flour, yeast, edible alkali, warm water, salt, edible oil.

2, method:

(1) take 200g of flour, a small spoon of yeast in a bowl with warm water to melt, the water slowly poured on the surface, use chopsticks to stir into the noodle crumbled. Because of the warm weather, room temperature fermentation, less than two hours has been fermented.

(2) After the noodles have finished fermenting, take a small bowl and put in salt and a little lye to dissolve.

(3) the salt and lye mixture of water added to the fermented dough one by one, do not add a one-time, that is, not good and the noodles, add a little at a time, slowly kneaded and so on after the noodles absorbed the water, and then add the next time.

(4) After adding the salt water, the dough will become very thin and soft, and can be pulled up with a gentle tug of the hand, this state can be.

(5) Rolling pin and the panel, respectively, coated with cooking oil, to prevent sticking to the surface.

(6) Grab a ball of dough with your hands and put it on the board, you can press it with your hands to flatten it or use a rolling pin to roll it out.

(7) Use the tip of a knife to make a few cuts on the flattened dough, so that it is easy to fry.

(8) put the oil in the pot and open fire, see the oil surface has a slight smoke, you can put into the pancake embryo, you can also pull a little bit of the noodles into the pot, to see if the oil temperature is appropriate, the oil temperature is appropriate, the embryo down to the pot, can quickly expand.

(9) one side of the golden brown, turn over and fry the other side, pay attention to the fire, so as not to fry paste.