1. 4 spoons of flour.
2. A bowl of 90-degree water (our name is Xiangshui, the water is mostly half open), and the salt is melted.
3. Also pour water while stirring, and add a little warm water.
4. Stir viscous without dry powder. Leave it there to wake up for an hour.
5. The dough that wakes up is much smoother. Use chopsticks to beat it from outside to inside for about ten minutes.
6. Beat the dough to produce large bubbles. (The bubble retracts quickly, and a shot in the lower right corner retracts to nothing.)
7. A moderate amount of baking soda.
8. Pour.
9. Beat well.
10. Heat an appropriate amount of oil in the pot to 80% heat.
11. Put cold oil on your hands, pull a lump into the oil.
12. Fry until golden on both sides and remove the oil control.
13. Finished product.
14. Finished product.
Tips:Pour the soda into the dough before frying.
