What are the practices and recipes of "oil bun head"?

Practice: deep-fried;

Materials: flour, a little baking soda, a little salt, water, 1 egg.

Method

A, and the noodles:

1. First pour warm water into the basin, then, into the lye, iodized salt with water, and finally poured into the flour, and force to copy, and then, covered with a lid to wake up for 30 minutes.

2. Wrestle the noodles, copy the noodles with your hands, and wrestle them four or five times, and then continue to rise until the noodles are as smooth as a mirror, then you can put them into the frying pan and start frying.

3. In winter, you can also make the noodles at night before going to bed, but not in summer, the temperature is too high, the noodles will be sour, affecting the taste.

Two, deep frying:

After the oil is hot, you can fry.

Put the noodles on the panel, put on the top of the pavement beforehand to prevent sticking to the table, cut the noodles into long strips, and then chopped into small segments, two stacked on top of each other, gently pressed by hand, put into the pot, for a while, the oil surface on the surface of the golden petals floating up, extraordinarily good-looking. Fry one side, and then fry the other side. Fry until golden brown can be out of the pot.

Three, eating method:

Oil bun head eating method: spicy soup, tofu brain, dipped in oil bun head; can also be equipped with soybean foam, or two mixed (i.e., pure tofu brain mixed with spicy soup).

Other ways to eat: hot doughnuts dipped in soybean milk, baklava with oil, doughnuts with sweet soup.

Four, features:

Oil bun head is a famous snack in Henan region, Henan people like to eat it for breakfast, the taste of crispy outside and tender inside.