You Motou
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4.
Pour 500 grams of flour into a basin, add 10 grams of yeast, 15 grams of caster sugar, and knock in two eggs;
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Put 5 grams of salt in warm water and stir evenly, while stirring, pour it into the basin (about 500 grams of noodles is half a bowl of water);
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Stir it into a thick paste. Use chopsticks to stir up from the bottom of the batter for six or seventy times. The action is similar to stir-frying! This method seems to be a special case of Henan people. Every time I make noodle soup in my family, I stir it in this way. When I think of who I hated when I was a child, I used this stirring method to vent.
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Cover with plastic wrap and ferment for about 20 minutes for the first time;
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After the first fermentation is over, turn the basin while whipping again, whipping like this for six or seventy times. The hands are really a bit tired, teach you a way; think about the person you hate and you will be more vigorous. All right! It’s enough if you can pick it up with chopsticks and not break easily
9.
Cover with plastic wrap and ferment for the second time for about half an hour. It is a good idea to use this time to make a pot of spicy soup with the steamed bun that will be out of the pot for a while!
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After the second fermentation is over, the state of the paste is that when there are obvious large bubbles, it is ready to be fried;
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Heat the oil in the pan, and the oil temperature is 70% hot. Put a small bowl of water next to it. First pick up a piece with chopsticks and put it in the pan to test the oil temperature;
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If it can float right away, it means that the oil temperature is right, then the explosion can be started;
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At the same time, prepare a small bowl of water, dipped in a little water, a little water! Do not dip your hands in too much water to avoid splashes of water dripping into the frying pan. Grab a handful of dough with your right hand and tear off the excess with your left hand. Gently pull it into slices with both hands, (like checking the "glove film" of bread dough" That way) carefully descend into the oil pan;
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Use chopsticks for about two or three seconds to turn the noodles and fry until golden brown and fish out;
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Very happy inside!
Tips:
1) Break it up again. When frying, you need to dip your hands in clean water, otherwise the dough will not be easy to take out, but remember not to drip into the oil pan to prevent splashing, safety must be the first thing! 2) Two people are required to cooperate when frying. One person dipped in water to pull the noodles into the oil pan, and the other person took out the golden-yellow oil buns! 3) The amount in the recipe can be halved for the first time. If you still like this, it’s not too late to make more.
