“Pepper and hemp twist, this dish can be eaten directly, taste crisp, can also be boiled to eat, hot pot, taste better (vii).”
|Baking soda||Appropriate amount|
|seed powder of Chinese prickly ash||Appropriate amount|
|Thirteen incense||Appropriate amount|
|Yeast powder||Appropriate amount|
|time consuming||Three quarter hour|
Add a little salt, yeast powder, baking soda, pepper powder and thirteen fragrances to the flour. Mix in warm water and form a ball. Ferment in a warm water basin until the honeycomb-shaped flour appears (temperature 70).
After 30 minutes, cut the noodles into strips, apply cooked rapeseed oil, and let them stand for 10 minutes (notice that the noodles have honeycomb holes).
Start rubbing twists, stretch the noodles and fold them in half.
Once again, fold the ends of the end and buckle them in the noodles. The shape is more beautiful.
Fry in medium heat, turn one side color into the color of the picture above, and turn over to fry.
When the color is as shown above, lower the fire and fry slowly.
The crisp twist with pepper fragrance is ready.
From medium to small, the firepower should not be too large, otherwise it is easy to burn.