It's the old way
By VicentaLakin
Now there's all kinds of mahjong, and the old mahjong is slowly being forgotten, and today I'm showing you the old mahjong
Recipe Recommendations
- flour eight pounds
- eggs
- oil appropriate amount
- warm water appropriate amount
- face introduction appropriate amount
- alkali noodles appropriate amount
Steps for It's the old way
1
Flour is divided into two points, one of which ferments at normal and warm surfaces with a noodle
2
It's twice as big
3
I'm going to add a proper amount of warm water to the fresh, 11 eggs to the proper amount of alkalin. Noodles
4
Once the rest of the flour and flour have been settled, they'll wake up in the warm and three times again
5
I ended up like this
6
Scratch the noodles into an equal subtotal
7
Each subtotal is oiled separately
8
Take a subtraction to a one-metre strip, and then put your right hand on the side and do it
9
Both of them put together like the outside
10
And then you're like this and you're like this, and you're like this
11
It's a well-made mah-hwa. Put a layer of oil on it
12
If you add a proper amount of oil to the pot, you'll be able to blow up
13
It's a little plum for the baby
14
IT LOOKS LIKE IT'S GONEIt's the old way Make Tips
1. I did not buy alum to make fake eggs.
2. If the dough is too large, you can divide it into several portions for proofing.
3. Brush oil on each of the cut small dough pieces so they won't stick together when stacked, and so they won't stick to your hands or the cutting board when twisting.
4. You must also brush a layer of oil on the prepared dough twists before proofing; otherwise, the surface of the fried twists will crack and look unattractive.
5. Stretch the dough twists long when putting them into the frying oil, because they will shrink back during the process.