Zen oil

1

Measuring flour。

2

We're talking about seaweed。

3

Scale other ingredients。

4

Dissolve sugar, salt and surface water, and evenly mix precipitant and acne into flour。

5

Join the eggs, get the parity。

6

Add water a little bit and a little below。

7

Finally, edible oil and noodles were added。

8

The main function of this process is to ease the surface of the surface of the face and to smooth the surface of the piece of oil that is made up。

9

And the good noodles are wrapped in a membrane。

10

Set the noodles up for about an hour。

11

Put the waking noodles in a centimeter thick。

12

Cut to one centimetre wide long strip。

13

Pull out。

14

Bomb. Oil temperature control: The frying temperature is generally in the range of 160-180°C and can be recovered by blowing the oil bar into surface gold。

1. The small, hard-wired, fried oil bar is resilient and not scrumptious, so the fragrance bar chooses to use the special oil bar, special powder or finely made flour. 2. The usual aluminum-free inflatables are magnified, and the small fried indulgents are not easily porcelain, and it is recommended to use the seaweed smelts in an average of 3 per cent (in flour). 3. Eggs and edible oils are good for improving the flailability of small oil bars. It is important to note that the amount of water used without eggs and face is generally 60 per cent, while eggs are added to the face and water is reduced equally according to the weight of the eggs. Before using the aroma, it shall be made of fire, which shall normally be broken as soon as possible with the hand, followed by a cane of the face。