Mahua(mo cha xiao ma hua )

Mahua

Introduction:

"Last time I fried Sanzi at home, I had some noodles left. I didn't want to bother, so I tried to make some small Mahua. I didn't expect that my imagination was correct. This time I made some small Mahua with noodles."

Production steps:

Step 1: mix flour, Matcha powder, salt and baking soda, and add warm water.

Step 2: knead into a soft dough.

Step 3: take a small piece of dough and knead it into strips 45 cm to 50 cm long, as thick as udon noodles.

Step 4: fold the two ends of the long strip in half, and twist it in the opposite direction with both hands until the whole noodle is twisted into a screw pattern. (when taking photos, both hands were released, so the noodles were released. We need to twist them a little more tightly, basically 10 times at each end.)

Step 5: lift the two ends to fold again, and the noodles will twist into twist. If the twist is too loose, you can twist it more with your hands and pinch the joint tightly with your hands.

Step 6: heat the oil pan and fry the Mahua in the oil pan.

Step 7: after the twist floats, fry until golden. Don't blow it up too long.

Materials required:

Flour: 300g

Matcha powder: 5g

Baking soda: 3 G

Warm water: moderate

Edible oil: right amount

Salt: 5g

Note: 1, Mahua just fried or soft, need to wait until thoroughly cool before crisp. 2. I put a little less Matcha powder this time. The finished color of Mahua is not green enough. You can put more.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mo Cha Xiao Ma Hua