Egg and hemp(ji dan da ma hua )

Egg and hemp

Introduction:

"Since childhood, Mahua has been the protagonist of breakfast. Buy one on the way to school and eat it while walking or find a break between classes. Now thousands of miles away from home, it's not easy to buy hemp. When my mother comes, I'll learn from her. When I'm greedy, I'll fry it myself. When I have a baby, I'll fry it for my baby. I'll pass on my childhood memory to ta. "

Production steps:

Step 1: one "two bowls" (that is, two small bowls) of flour fertilizer (or flour attractor) is actually the flour that has been made in advance, which is full of small bubbles. Put it into the basin, add three small bowls of water, and dilute the flour fertilizer.

Step 2: then add two and a half bowls of white noodles.

Step 3: mix it into a thin batter and put it on the table for one night. There is no need to put it in the refrigerator. It's nine o'clock in the evening. It's the first fermentation. Mom is going to have a second fermentation at six tomorrow morning.

Step 4: it's six o'clock the next morning. The batter is full of small bubbles and has a sour smell. This is the result of the first fermentation and the basis of the second fermentation.

Step 5: now prepare for the second fermentation. Beat in 12 eggs

Step 6: add ten spoons of sugar

Step 7: add 3 tbsp baking powder

Step 8: three spoonfuls of baking powder is one

Step 9: add three tablespoons of baking soda.

Step 10: three teaspoons of baking soda is also a handful.

Step 11: add two small bowls of salad oil.

Step 12: mix the above materials well.

Step 13: add four bowls of white flour, mom said it's not fixed, and until the dough is just dry and soft.

Step 14: make a dough that is softer than dumpling noodles.

Step 15: pour half a bowl of salad oil to keep the dough surface moist, so as not to touch the basin. Cover with plastic wrap and ferment for at least six hours. This is the second fermentation.

Step 16: knead the noodles once at ten o'clock. When frying, you don't knead the noodles any more, but directly knead the Mahua to start frying. The specific reason didn't come from my mother. The noodles are very greasy at this time.

Step 17: 11:30, ready to blow up. Pour out the noodles.

Step 18: cut into pieces

Step 19: rub your left hand in and your right hand out

Step 20: hold the middle and the noodles will be twisted together

Step 21: roll your head again and put it in a circle on the corresponding head.

Step 22: after the oil is hot, throw in a small piece to test the oil temperature. It's enough to float the oil temperature immediately. Put the hemp in one by one.

Step 23: take care when frying to avoid scalding. At the same time, turn the surface frequently to avoid uneven heating.

Step 24: deep fry until golden and remove the oil.

Step 25: after frying five pots of Mahua like this, my mother said that there were too many noodles to give away. It's hard for us to eat because we're tired.

Step 26: mom made a cabbage stewed vermicelli with crispy Mahua. It's delicious.

Materials required:

White flour: moderate amount

Eggs: right amount

Sugar: right amount

Face fat: appropriate amount (face attractor)

Baking powder: appropriate amount

Baking soda: moderate

Note: do not be lazy when twisting the twist. Only the one on the automatic roll can produce flowers, and the one fried can be good-looking. Otherwise, it's a big fried dough stick with some flowers, which is not good-looking or delicious.

Production difficulty: unknown

Technology: deep fried

Production time: several hours

Taste: sweet

Chinese PinYin : Ji Dan Da Ma Hua