1
![](doupload/caipu/12/11/12/20121112105733204.jpg)
准备好膨松剂,盐,白糖
2
![](doupload/caipu/12/11/12/20121112105733965.jpg)
分别称重
3
![](doupload/caipu/12/11/12/20121112105733819.jpg)
秤水300克
4
![](doupload/caipu/12/11/12/20121112105733268.jpg)
秤中筋面粉500克
5
![](doupload/caipu/12/11/12/20121112105733729.jpg)
再把面粉倒进水中
6
![](doupload/caipu/12/11/12/20121112105733404.jpg)
进行和面
7
![](doupload/caipu/12/11/12/20121112105733149.jpg)
和好的面团,不怎么光滑
8
![](doupload/caipu/12/11/12/20121112105733458.jpg)
盖上保鲜纸进行醒面10分钟
9
![](doupload/caipu/12/11/12/20121112105733644.jpg)
进行掂面,反复2次,已经掂好的面团
10
![](doupload/caipu/12/11/12/20121112105733684.jpg)
面团放在台上搓成长条
11
![](doupload/caipu/12/11/12/20121112105733734.jpg)
分割均匀的等块
12
![](doupload/caipu/12/11/12/20121112105733670.jpg)
把揉好的面放进朔料袋醒面,我是放到冰箱了,第2天用
13
![](doupload/caipu/12/11/12/20121112105734447.jpg)
面案上撒面粉,拆去朔料袋拉长,用擀面杖擀成薄片,可撒适量面粉
14
![](doupload/caipu/12/11/12/20121112105734183.jpg)
再用刀切成小块
15
![](doupload/caipu/12/11/12/20121112105734272.jpg)
两根面条叠在一起,用刀背在中间压道沟出来。
16
![](doupload/caipu/12/11/12/20121112105734214.jpg)
油温7成热时捏紧两端,扯成原来长度的一倍,放入油锅,并立即用筷子翻滚,使其受热均匀
17
![](doupload/caipu/12/11/12/20121112105734759.jpg)
炸到金黄,沥去多余的油即可。