Open laugh is a very common Chinese pasta in China, which is very popular. Its moral is why we should be reserved and often open laugh. The opening smile is crisp and fragrant. It tastes great. The dough is wet and sticky. When kneading the dough, do not overdo it. The dough can be formed (this is the key to the finished product's crispness). Before splitting the dough, it can be easily completed by adding a little hand powder to the surface.
1. All materials except white sesame are pressed and kneaded into a ball.
2. The dough is wet and sticky. Just knead the dough evenly. Do not over knead it. The dough does not need to be kneaded to a smooth surface.
3. Divide the dough into the right size (big or small, as you like).
4. Roll the dough in the white sesame to make the dough surface covered with sesame.
5. Heat the oil in the pan until 50% of the heat is turned off. Put the dough in. The remaining temperature of the hot oil will make the dough float slowly.
6. After the dough floats, open fire again. Fry the dough slowly to the opening with a small fire. When the opening is satisfactory, open the fire immediately. When the surface is golden, drain the oil from the pot. The best taste is after the air is cool.