Fry in an oily spoon. When the hardness of the fried rice paste can wrap the oily stuffing, gently turn the oily ladle and the oil will naturally slide into the boiling oil pan.

2

Then turn it over repeatedly with chopsticks, pick it up when it looks brown to the naked eye, filter the oil and eat it after it is slightly cool.

1.

Main and auxiliary materials: flour, eggs and yeast powder.

2.

Add water to flour and yeast powder to make smooth dough.

3.

Ferment to twice the size

4.

Then pour in an egg and add some corn oil and a little salt.

5.

Repeated rubbing.

6.

Until the eggs and oil are kneaded into dough, then simmer for 30 minutes.

7.

Knead the dough well.

8.

Uniform administration

9.

Take a dough and gently roll it into a round cake with a thickness close to 1cm.

10.

Warm the oil, put it into the blank, and slowly fry it until golden brown.

1 1.

Take out, drain the excess grease and serve on a plate.