Crispy Hand-pulled Biscuits (melaleuca)
1.
Add boiled water to the flour and stir with chopsticks to form even dough. When it is not hot, knead it into a dough. The hardness of the dough is as good as the earlobe. After the dough is made, add plastic wrap for ten minutes.
2.
Chop the shallots and set aside.
3.
Take out a small piece of the dough and roll it into a thin sheet.
4.
Brush evenly with cooking oil.
5.
Sprinkle a small amount of thirteen incense and salt with a brush evenly.
6.
Sprinkle some chopped green onions.
7.
Fold the dough back and forth like a fan.
8.
The folded dough sheet is rolled up as shown.
9.
Roll the rolled dough back into a thin sheet, the thinner the better.
10.
Put a small amount of oil in the wok, heat it slightly, and put in the rolled noodles.
11.
Fry on low heat until one side is golden, then turn it over.
12.
After both sides are fried, take it out of the pan, tear it into slices along the layered part of the cake, and then eat.