1? Pour yeast into a bowl, half a bowl of warm water, and stir until it melts. 2? Add sugar, salt and eggs to the flour and mix well. 3? At this time, the yeast water has melted and poured into the flour three times. Pour the remaining warm water into the flour several times, stirring while pouring, and knead the dough without dry flour. ?

Note: according to the washability of flour, it is not necessary to add all water. For some flour, 150g is enough. Add it slowly in several times, don't pour it all at once.

Water quantity skill: when seeing the formula, if the author gives the water consumption interval, add water according to the small water quantity first, and add a little more if it is completely kneaded. If the noodles are too wet to stick to your hands at once, you can add some flour, or find a flavor dish, pour in cooking oil, get some oil on your hands and mix the noodles quickly.

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If you don't have a kitchen scale, don't worry. I pinched that polysaccharide in my hand, 3 grams.

Description: The prescription quantity is for the reference of people who cook pasta for the first time. It's good to have an idea. Be sure to try it yourself, and gradually feel better and better, and you will see other people's prescriptions and know how to adjust the materials and dosage. * * * Encourage?

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Knead into dough, the dough should be as soft as a child's earlobe, add cooking oil three times, knead well, and cover with plastic wrap.

Choose one of the two fermentation methods:

1? Put it in a warm place at room temperature and ferment it to twice its size. Lots of pores. 20 degrees is usually 1-2 hours. 2? If you eat noodles at night and in the morning, put them in the refrigerator and ferment for 8- 10 hours.

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Put some oil on the chopping board to prevent sticking, and put some cooking oil on your hands. Take out the fermented dough and cut it into 2 pieces.

If you stay overnight in the refrigerator, take out the dough 30 minutes before frying, cut it into 2 pieces and heat it at room temperature. The dough is too cold, and the fried fritters are hard and have a bad taste.

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Knead the dough slightly once or twice, dip the rolling pin in some oil, roll it into 4 cm wide noodles and cut it into 2 cm wide noodles.

Note: cut quickly, accurately and steadily, and make a clean break, otherwise there will be burrs on the edges, which will affect the appearance and easily paste the edges when frying;

Solution: of course, it doesn't matter if you can't do it? When pairing, cut off the burr or press it into the noodles to solve it.

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Noodles are stacked in pairs, chopsticks are pressed in the middle, and both ends are properly rounded to prevent cracking when frying.

Attention? ：

Lift the dough at high speed from both sides to prevent them from getting longer.

Put more oil in the pot. Let the fritters move 2-3 cm. Burn oil on a big fire. This process just relaxes the noodles. ? The oil temperature rises to the palm? 7cm from the oil surface, it feels hot. Turn to medium fire? , into the fritters, fried. Put a fried dough stick in the pot, and it will float up in 1-2 seconds, and the oil temperature will be fine. Otherwise, wait a little longer and let the oil temperature rise before frying. Keep turning during frying to prevent frying.

The oil temperature is high, the main purpose is to make the fried dough sticks quickly mature and discolor, the appearance is crisp, the inner core is soft and the oil absorption is small. The oil temperature is low, the frying time is long, and the fried dough sticks are easy to harden, which affects the taste.