Cooking Steps

1. 

   Step1:Stir fry sesame seeds in low heat. Cool and set asid

2. 

   Step2:Knock eggs into flour

3. 

   Step3:Take two teaspoons from 70 grams of clear water and pour them into the South milk. Crush the South milk with a spoon

4. 

   Step4:Mashed nanru is added to the flour. Use chopsticks to mix the egg and nanru with the flour

5. 

   Step5:Add oil. Stir with chopsticks

6. 

   Step6:Add clear water. It is recommended to mix while adding. Do not put it all at once. Adjust the water amount according to the water absorption of flour. Add water while kneading the flour

7. 

   Step7:Knead the dough by hand. The dough should be as hard as the dumpling skin. Add black sesame

8. 

   Step8:Slowly knead and evenly distribute the black sesame seeds in the dough; leave the kneaded dough to stand for 5 minutes

9. 

   Step9:Divide the dough into 4 parts. Sprinkle thin flour on the chopping board. Take one part of the dough. Use a rolling pin to roll it as thin as possible. The thinner the dough is rolled, the crisper the eggs are scattered

10. 

    Step10:Cut off the edges. Arrange the long square dough. Cut into small squares with a knife or scraper

11. 

    Step11:Fold each small rectangle in half. Cut a knife in the middle. Don't cut too close to the head and tail

12. 

    Step12:Cut the dough. Open it. Take one end and pass through the middle incision. Pull it slightly to both sides

13. 

    Step13:Put the oil in the pan. Heat it to a high temperature. Put in the pasta. Fry it for half a minute. Turn the heat back. Fry for 2-3 minutes. (the time of frying depends on the thickness of the pasta. The thinner the pasta, the shorter the time of frying. You can pick it up when you see the color is yellowish.

14. 

    Step14:If the egg is yellowish, it will be fished out. The color will be darker after cooling

15. 

    Step15:After cooling, heat the oil again until it is very hot. Put it in egg powder and fry for half a minute

16. 

    Step16:Take out the egg powder, drain the oil and put it on the kitchen paper to absorb the oil. It can be eaten after cooling. It will be crisper after fully cooling. Store in sealed cans.