1. Prepare flour, starch and mint tips
2. Pour rapeseed oil into a bowl, add fine sugar and mix well
3. Knock the eggs into a bowl and beat them up; pour the beaten eggs into the sugar and oil mixture and stir to emulsify
4. Add starch to flour, mix well and set aside
5. Pour the flour into the sugar, oil and egg mixture
6. Stir it into a slightly dry dough, pour in the mint leaves
7. Divide the mixed dough into several portions, put them in a fresh-keeping bag, and roll them into 2-3 mm thick noodles, and put in the refrigerator for 40 minutes
8. Tear off the fresh-keeping bag and divide the refrigerated dough into small pieces
9. Put the dough on the microwave serving plate
10. Put the biscuits into the microwave oven and cook on high heat for 1 minute; observe the dry humidity of the biscuits, put them in the oven again, adjust the microwave to medium heat for 1 minute; turn it over, microwave on high heat for another 1 minute
