Aijia Mahua -- love you in late autumn(ai jia ma hua ai ni zai shen qiu )

Aijia Mahua -- love you in late autumn

Introduction:

"The pace of winter is approaching our life step by step, and the sky in Beijing is full of chill. Beijing's winter is very beautiful, but it is so short, perhaps is to remind us: beauty is short, to enjoy it! We should walk and watch, so that the beautiful scenery will stay in our heart forever. In this beautiful late autumn, I suddenly think of love in late autumn by TAM Yonglin, deep love for you by Chen Baiqiang, late autumn by Huang Kaiqin and Mao Ning, and Autumn Thoughts by Ma Zhiyuan. It seems that the late autumn season is still a bit sad. Today, I found a song called "Autumn Thoughts" sung by Bai Yang. It's very nice and recorded the lyrics. Late autumn, let me first think of my favorite people; late autumn, let me think of the most sincere love. In the arms of love and love, I believe this late autumn is not too cold! Late autumn, do a family favorite Mahua, warm, very intimate. I have eaten a lot of Mahua, but I still love my own Mahua most. It's not my narcissism, but I think my own Mahua is really delicious. Making the most delicious snacks with the least materials has always been my goal. I don't pay much attention to the troublesome things. I have tried several kinds of Mahua before, but this "Aijia Mahua" is my favorite. Why is it called "Aijia Mahua", honey, do you know? "Aijia Mahua" is simple and easy to make. It needs flour, cooking oil, salt, baking soda and water. "Aijia Mahua" has five characteristics: crisp, crisp, salty, fragrant and beautiful. It's crispy and delicious. There is a word used here to describe a beautiful woman, that is: "beautiful to eat."

Production steps:

Step 1: a chopping board.

Step 2: a bowl of flour.

Step 3: Ingredients: edible oil, salt, baking soda.

Step 4: pour cooking oil, salt and baking soda into the middle of the noodles, and add water three times.

Step 5: knead into dough (don't expect to knead too beautifully, the more beautiful it is, the less delicious it will be); don't be too soft, soft or hard.

Step 6: cover with a wet cloth and wake up for 5-10 minutes (don't wake up too long, it's not delicious if it's too long).

Step 7: rub a few times.

Step 8: knead long strips.

Step 9: drag it into a dosage form (it depends on personal preference, size is OK).

Step 10: knead each dose into small strips in turn (to ensure that each dose has a second chance to wake up).

Step 11: take a dose.

Step 12: knead long strips.

Step 13: rub both sides in opposite directions and fold in half.

Step 14: knead and fold again (don't forget to put the little tail in).

Step 15: all done.

Step 16: when the oil temperature is about 150 degrees, don't stir it with chopsticks. When it floats up, change it to a small fire. Slowly fry the water in the hemp until it is golden.

Step 17: deep fry until golden.

Materials required:

Flour: 500g

Water: 225 g

Edible oil: 75g

Salt: 5g

Baking soda: 2.5G

Note: This Mahua is the best one I have ever eaten. I like it very much. Do you like it

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Ai Jia Ma Hua Ai Ni Zai Shen Qiu