Cooking Steps

1. 

   Step1:Soak the millet for 4 hours. Clean it. Add water. Submerge the millet a little. Wait for the water in the pot to get gas. Put it in the fire and steam for 10 minutes. (the water in the bowl is absorbed and evaporated, but the millet is not cooked) start the pot. Add egg, butter and salt and mix well. (to have a clear salty taste

2. 

   Step2:Slowly add flour and stir it into floccules. Then knead it into dough. Wake up the dough for ten minutes or let it ferment.

3. 

   Step3:Roll it out as thin as possible. Turn it over and roll the other side. Sprinkle a little flour, or it will stick to the mat at last. Use a rolling pin as a ruler. Cut into pieces. Poke rows of holes with a fork. (be sure to roll it out within. 1mm. It will swell up if you fry it. It's thick like me. It's Xiaomi Guoba biscuit.

4. 

   Step4:The oil in the pot is 60% hot. Put the dough in the pot. Fry slowly until it is golden on the surface (not sure how it is crisp. Chopsticks pick up a leftover dough that is not soft. The color is golden. When it is cold, try to eat it. It can be repeated until you think it is suitable) start the pot and filter the oil.

5. 

   Step5:Add cumin. The cumin pot I made can also add pepper powder and chili powder as you like. I use whole wheat flour. It's a little black, so it's deep fried. There is also a cooling process after the pot is started. Try 8 or 9 minutes of crispness to start the pot. My taste is very crispy. Later, it's a little too cold to fry.