First, make flour and all the ingredients into dough. Stir the egg mixture, add sugar and yeast, and then pour in the milk. Full-bodied milk is the key to delicious twist. Proofing the prepared dough for 20-30 minutes.

Proofing the dough into flour of proper size. Divide the dough into small balls and roll one of them into pieces with a rolling pin. 2. Roll out the skin, cut it into strips with a knife, and then rub it into small round strips by hand. ? Then knead the flour into small noodles and knead the small noodles evenly. Rub the small noodles into thin strips by hand; As thick as chopsticks.

Push your hands in the opposite direction, then lift both ends, they will automatically push, then put them on the chopping board, hold one end down and rub the other end with your hands. Then automatically lift it up, open an opening at the other end and put your head in, and the green embryo is ready. Note: be sure to pinch your mouth tightly, otherwise it will easily spread out when frying.

This kind of twist will not come apart when it is fried. Rub the twist and stretch. Rub them all together and relax for 10 minutes, then boil the oil, and the oil temperature is 140 degrees. Cooking oil is put into the pot, and when the oil temperature reaches 20% to 30%, the prepared green twist embryo is lightly fried in the oil.

Be sure to fry it on low heat, or the twist will fry easily. When the twist floats on the oil surface and is golden yellow and ripe, take it out quickly (the twist is colored quickly). Control the oil, take it out and put it on a plate.