You have also had it, the memories that used to be stringed with a chopsticks, carefully ran all the way home, for fear of falling a few. . . This formula does not have to worry about failure, it is very good to master.
All materials are mixed into a group, it is best to drop a few times to make it on the ribs. If the water is not well mastered, you can add it by volume, don't add it all at once, because the water absorption of the flour is different.
Packed in plastic wrap for more than half a day
Divided into two groups, respectively
Cut into small pieces
Take two sections of dry powder, put them together, and press them in the middle of the chopsticks.
From the oil pan, the oil must be more, so that the fritters can float. As for the oil temperature control, you can put a little bit of the face down first, and you can immediately float up and go straight. When both hands are pressed, the two hands are pinched tightly, slightly elongated, no Need to rotate, but the two ends must be pinched, flipped with chopsticks, the color is golden
No special technical content, according to the steps, it is not difficult, you can also lick the good noodles at night, wrap the plastic wrap in the refrigerator, and get up the next morning, it is very convenient