2. Mix a portion of oily noodles first, and then a portion of crispy noodles. Soft and hard must be consistent, and then do your hair.
3. The amount of oil released from the oily surface and crispy surface depends on the hardness of the noodles. You only need to feel that the hardness of the two doughs is the same when mixing noodles. Water-oil dough usually needs less oil.
4. Adjust the filler. Add onion, ginger, sweet noodle sauce, sugar, salt, soy sauce, monosodium glutamate and oil into the meat stuffing and mix well.
5. Roll the crispy bread into the oily noodles and then roll it up.
6. Divide the ingredients, then close the four corners to the middle, then flatten them, wrap them in meat and tie them tightly.
7. Then fry in a pan. There is no need to put oil in the pot. Heat the pan, add the cake embryo and press it into a round cake.
8. Turn it over to a yellowish turn, and pay attention to changing the position frequently to make the cake evenly heated.
9, branded to golden.