Northwestern specialty snacks - Qi Doudou's Recipe

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  1.Take 3 bowls Pour the flour into a basin, then pour butter (melted in advance) or vegetable oil, bitter bean flour, and salt into the flour.Dissolve the yeast powder with warm water and slowly stir it with chopsticks.Add it to the flour.Add water to the flour and mix until it is soft and soft.into a fluffy shape, knead it into dough and put it in a basin.Seal the mouth of the basin with plastic wrap, poke small holes for ventilation, and put it on the balcony to ferment.

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  2. Knead the dough until it is fermented and smooth, and roll it out into the size of a dime.Thickness,

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  3.Cut into long strips of even thickness (ignore me cut)

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  4.Cut the noodles into evenly sized noodles.Chunks

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  5.Turn on low heat and pour a little oil into the pan.For an anti-stick pan, put the small pieces of dough into the pan and fry over low heat.During the frying process, use chopsticks to separate the dough that is stuck together.Shake the pan gently to ensure even heating.Generally, stir-fry for about 4 minutes.Watch the dough.Stir-fry fire spots on both sides of the noodle block or taste one directly.It can be taken out of the pot when it is cooked.If you like it harder, you can stir-fry it

• 6. Finally, pour everything into the pot and stir-fry for one minute.Let it cool in the pot and then put it into a fresh-keeping bag and store it in the refrigerator before eating.Just take it out and use it

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  7.It’s not bad to eat with fruit