Cat ears are the childhood memories of many southerners, and cat ears can only be eaten in the New Year when they are young. Now I have learned to make good food and learn to make it for my baby, the children are happy to eat, and I am eating is a memory.
by Green Water Lotus Pond 【Official Certified Master of Bean Fruit Cuisine】
Low gluten flour 150 g
Caster sugar 50 g
Corn oil 20 g
Water to taste
Salt 1 g
4 pieces of curd milk
Red Yeast Rice 3 g
Corn oil 15 g
1. Prepare all the materials. (Sweet skin: 150 g flour, 50 g caster sugar, corn oil 20 g, water to taste) (salty skin: 150 g flour, 2 g salt, 4 pieces of southern milk, 3 g of red yeast yeast, water to taste)
2: Mix the two ingredients into two flavors of dough.
3: Roll out the sweet and salty dough into slices about 2 mm thick.
4: Stack the salty noodles on top of the sweet noodles with water and roll the dough tightly.
5: Wrap in plastic wrap and freeze in the refrigerator for 3 hours to make it hard.
6, the frozen hard blank with a knife cut into thin slices, the thinner the better.
7, heat the oil under the hot pot, heat over low heat, put in the chopsticks surrounded by small bubbles, you can put the dough pieces under the pot on low heat and slow frying.
8, the cat ears under the pot do not turn, wait until all floating and the middle of the ears bulge, you can fish out and put on the oil paper. When it is cold, you can eat it, and the thinner the frying, the crisper the better.
9、
The dough must be frozen and hard to cut before it is cut, and the thinner it is cut, the more brittle it becomes. The kind of curd milk I bought in the small bottle used 4 pieces without weighing.
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