Oily Glutinous Rice
1.
Half a catty of milk, two spoons of sugar, and one egg. Stir well. Warm the milk a little bit, not too hot.
2.
The spoon I use is the spoon for ordinary meals. Two full spoons.
3.
Only pour a little at a time.
4.
Stir into small particles. Pour a little and stir! Pour a little and stir.
5.
The first time the flour was a little bit low, I added a little more dry flour.
6.
Pour a little bit of the mixture and stir. Repeat steps 3 and 4.
7.
This step is the ultimate goal: to make a harder surface. Different flours have different draughts. You can gradually add the flour.
8.
After a while, this time can be long or short. Let stand overnight.
9.
The next morning, divide the dough into six small pieces of similar size. Knead into small dough.
10.
Use a rolling pin to roll the small dough into a thinner piece.
11.
The noodle pressing machine is set to 2 gears.
12.
Press the dough sheet to be thinner.
13.
The noodle pressing machine is set to 5 gears.
14.
Stir in 5th gear to make thinner dough pieces.
15.
Then press the noodles into noodles, I used the wider one. If you are too thin, you will feel a little oily.
16.
After the oil is hot, put it in the oil pan along the way.
17.
Adjust medium heat and fry slowly.
18.
I use a small amount of oil, so when you see the yellowish underneath, turn it over.
19.
This is the picture turned over, continue to blow for a while. Fried golden on both sides. fish out!
20.
It's done!
Tips:
1. Warm up the milk. Don't be too hot either.
2. The noodles should be firm and firm. The noodles are hard, so the noodles will not stick together during the frying process. The noodles are hard, and there is no need to sprinkle too much flour during the production process.
3. When putting the cooked noodles into the oil pan, put them in the same order, try not to twist them, put them in the order, the roots are distinct and will not stick together.
4. During the frying process, it should not be too hot.
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