Step 1: clean the basin, and it is better to find a slightly larger basin, which is more convenient to work. Pour half a catty of flour, 3 eggs, 3 grams of salt, 1-2 peanut oil and 1-2 water into a basin, stir clockwise with chopsticks, and knead the flour into dough by hand. Constant kneading will make the dough more tough, and the dough can't have small powder particles. After kneading the dough, put it in a basin, cover it with plastic wrap and let the dough relax freely for 20 minutes. If you like sweet twist, you can also turn salt into sugar.

Step 2: After 20 minutes, take out the dough and continue stirring for 3 minutes. The purpose of this is to let the dough breathe, and then roll it into a pancake shape with a rolling pin, usually about half a centimeter. Then cut the bread into strips with a knife. Step 3: Take a strip and circle it. Press one end of the strip with your left hand and rub the strip with your right hand in the same way. When I saw that it had been twisted, I folded the strip in half, lifted one end by hand, and the whole vermicelli automatically rolled up. Knead the other vermicelli in turn and fold it in half by the above method. Put the folded vermicelli back into the basin and fry it in a pan later. Step 4: Clean the pot, boil the water in the dry pot, and pour in peanut oil. When the oil in the pot is about 50% hot, gently fry the twisted vermicelli in the oil. The frying process must be slow, so that the fried twist will be crisp and fragrant. After seeing that the dough twists have turned golden yellow, you can fry them for 20 seconds to control the oil. Through the above practices, you can make delicious snacks. The most important thing to make a twist is to make the dough good, because only when the dough is ready can you make a crisp twist. When mixing flour, you should prepare one part of oil and one part of water, and then add an appropriate amount of eggs, which is good.