The first paragraph:

Ingredients: 5 kg of flour, 500 g of flour fertilizer, 25 g of soda, 50 g of refined salt and 3250 g of warm water.

Production: ① Put the flour fertilizer into a large pot, add a little water and start scraping the flour fertilizer, then add soda and salt, stir well, pour in the flour, add the remaining water several times, and copy and mix the flour while adding water. When the flour is mixed into spikes, dig through the dough with your fists (to achieve "basin light, hand light and surface light"). ② Turn the dough upside down, arrange it into 2cm thick pieces, brush it with a thin layer of oil, and cover it with plastic film for 20 minutes.

③ Cut the noodles into strips with a width of about 10cm, and then cut them into small strips with a width of 2cm. Every two strips are stacked together, stretched in the middle of the strips with chopsticks, heated in the oil pan while frying, turned over while frying, fried into yellow, and taken out after it is enlarged.

The second paragraph:

Ingredients: 5 kg of flour, 40 g of baking powder, 50 g of refined salt and 3250 g of warm water.

Production: ① Put baking powder and salt into a large basin, pour in a proper amount of water, stir well, pour in flour, then add the remaining water several times, and copy and mix the flour while adding water. When the flour is mixed into spikes, knead the dough thoroughly with both hands. (2) Pour the dough on the table, arrange it into 2cm thick slices, brush it with a thin layer of oil, cover it tightly with plastic film, and simmer for 20 minutes. (3) Cut the noodles into strips with a width of about 8cm, and then cut them into small strips with a width of 2cm. Every two strips are stacked together, put a chopstick in the middle of the strips, put out your hands, heat the oil pan while frying, turn it over, fry it yellow, and take it out after swelling.

The third paragraph:

Ingredients: flour 5

Kg, salt 75g, butter 500g, egg 10, baking powder150g, warm water 3250g.

Production: ① Chop the butter and put it in a box, add a proper amount of warm water to break the butter, then beat in the eggs, add baking powder and salt, stir well, pour in the flour, stir the flour with both hands, water it while stirring, stir the noodles into spikes, then polish them thoroughly with fists, brush them with a layer of oil, cover them tightly and bake them for 2 hours.

(2) Pour the dough on the oil table, cut it into strips with a width of 8cm, and then cut it into strips with a width of 1.5cm. Every two strips are stacked together, pressed in the middle of the strips with chopsticks, stretched out with both hands, heated in the oil pan, continuously rotated, fried to yellow, expanded and taken out.

Tip:

① cold water and noodles can be used in summer; It is best to have more water and softer dough in winter.

② Don't bake a good dough for too long.