It's a regular stick
By VicentaLakin
Recipe Recommendations
Steps for It's a regular stick
1
The powder I use is the usual in the supermarket。
2
The flour is salted, powdered, eggs, oiled. A pound of noodles with an egg can。
3
It's mixed with water。
4
The noodles were covered in smooth noodles, oiled on the surface, and the whole growth strip was put in the freezer and brought out the following day. (The coated face of the flounder is coated with edible oil in order to prevent it from drying, making it softer and more flexible and cooled in the fridge)。
5
The following morning, they can be removed directly from the fridge, returned to the temperature in the room, then constricted directly with a cane into about a centimetre thick long face, again relaxing for 15 minutes. (The beryllium must be warmed before cooking) If you don't have time, you can ferment at normal temperatures for two hours。
6
Cut it into long strips with a knife about 2 centimetres wide, spread a small amount of dry flour, take two piles of flour together, press one mark in the middle with chopsticks, and do everything in this way. (My pot is small, so it's shorter, and it starts to fry.)。
7
When the oil burns up to 60% heat, the well-made oil bar embryos enter the pot and start blowing up, and when it floats on the pan, it will be able to flip, and when all the oil bars are blown up to the golden soak. (Note: The oil temperature of the fryers can be thrown into a small section of the flour that can float quickly, which means it can be blown up in a pot。
8
I'm out, I'm longer, I like fat ones that can be shorter。
9
Fat, soft. Do it once and for all。