1. Ordinary flour, add appropriate amount of rapeseed oil, sugar or salt, a little yeast powder, add water to form a hard and smooth dough, cover with plastic wrap and wake up for one to two hours.
2. Take an appropriate amount of dough, roll out a piece of noodles about 10 cm in length and 1 cm thick, and cut into noodles about 1 cm wide.
3. Take two noodles and twist them into thin noodles about 25cm long. Like ramen noodles, place them side by side. Hold both ends without moving one hand, and turn the other hand in one direction to twist the two noodles together.
4. Lift both ends, as shown in the figure, and twist the noodles into twists by themselves, pinch the joints, or they will fall apart during the frying process.
5. Enlarged soybean oil or blended oil in the pot, light-colored oil can be used, the oil temperature control is subject to the heat that can be felt about 10cm on the oil surface, the induction cooker I use is basically controlled between 400-800 watts. If it is large, the outer skin is easy to scorch, the inner part is soft, and it is not crispy. Fry it on a low fire until it is one chroma lower than the color you want, then you can take it out of the pot to control the oil and let it cool. When you pick it up and drain the oil, knock it gently on the side of the pot, and you can feel a crisp sound.
6. Fried finished product. Put it in a fresh-keeping bag and put it in a cool and dry place. Crunch points: Yeast powder must be put, the noodles are harder, the ratio of oil and water is controlled at 1:4, too much oil is not easy to operate. The waking time cannot be too long, and the oil temperature must not be high. Personally like to eat salty twist.
