Ingredients: flour, eggs, oil and sugar

Practice:

1. Prepare the materials.

2. Pour the eggs into the oil bowl and add the sugar.

3. Stir the eggs evenly until the sugar melts.

4. Pour in flour.

5. Knead into dough and wake up for 20 minutes.

6. Roll into noodles.

7. Cut the dough into long strips.

8. Take two strips and screw them together.

9. Hold down one side of the strip and twist the other side in the opposite direction.

10. Fold it in half and twist it into a twist.

1 1. Do all the twists in turn.

12. Put the oil in the pot, and put the twist embryo when it is 70% hot.

13. Fry until both sides are golden.

-Fried dumplings-

Ingredients: 500g of wheat flour, proper amount of edible oil, 7g of salt, egg 1 egg, and proper amount of clear water.

Practice:

1.Put the wheat flour in the mixing basin, dig a small hole in the center of the flour with chopsticks, beat in an egg, add 7 grams of salt and 250 grams of cold water, and stir the flour at the edge of the small hole with chopsticks to fully blend the egg liquid and flour.

2. Knead all the flours together by hand and knead them repeatedly into dough with smooth surface.

3. Cover with a clean kitchen cloth and leave it aside for 30 minutes.

4. Put the baked dough on the chopping board, knead it into a long cylindrical shape by hand, and then cut it into 10 small pieces.

5. Take a noodle and roll it back and forth on the chopping board.

6. Stretch the dough and knead it into a round strip the thickness of chopsticks.

7. The left and right hands hold the two ends of the coarse noodles respectively, and the left and right hands shake up and down together and gently pull out.

8. Fold the noodles in half, and the port is flush with the other end to form an annular strip.

9. Hold the two ends of the ring-shaped noodles with both hands, shake them up and down, and gently pull them out.

10. The thinned noodles are folded in half again, and the joints are aligned to form four parallel ring noodles.

11.Hold both ends of the ring-shaped noodles with both hands, shake them up and down, and gently pull them out.

12. The elongated fine noodles are wrapped around chopsticks from one end to form a ring-shaped noodle.

13. Put a proper amount of cooking oil in the pot and heat it to 70%.

14. Move the noodles to the side of the oil pan, and fry the lower end in the oil pan first.

15. After the lower end of the noodles is set, the whole noodles can be put into the pot.

16. Take out the chopsticks until the noodles are fried to golden brown, and put them on oil-absorbing paper to absorb the excess oil on the noodles.

-Sugar, oil and fruit-

Ingredients: glutinous rice flour, rice flour, white sugar, brown sugar and warm water cooked white sesame seeds.

Practice:

1. Pour glutinous rice flour, rice flour and sugar into the container and mix well.

2. Pour warm water into the dough.

3. Put a piece of gauze (anti-sticking) on the chopping board, divide the dough into one dose and round it, and put it on the gauze for later use.

4. Pour more oil and brown sugar into the pot.

5. Turn on low heat to melt brown sugar, float on the oil surface, and turn off the fire.

6. When the oil temperature drops slightly, the brown sugar sinks into the bottom of the oil, then put the round in turn, turn on a small fire and fry slowly. At this time, don't touch it, you can often shake the pot.

7. After frying for a while, if there is adhesion, you can gently separate them with chopsticks and paddle them in the pot with chopsticks to make them evenly heated.

8. When the shell is slightly hard, you can push it back and forth with a spoon.

9. When the color gradually darkens, turn to medium heat, and keep stirring until the color is uniform, the shell is hard, and the syrup color can be turned off.

10. Take it out and put it in a bowl. Sprinkle cooked white sesame seeds while it is hot and mix well.