On the second day of February, eat beans, no frying or steaming, no water and no oil are healthier, crispy and crispy

Spring is coming, February 2 is also coming, fried beans and chess beans are auspicious snacks, entrusting people's yearning for a better life——— dragon god blesses the world, people and animals are safe, and grains are abundant.

Ingredients: 100 grams of all-purpose flour, 400 grams of low-gluten flour, 3 eggs, 5 grams of cumin, 1 gram of Sichuan pepper, 2 grams of salt

Steps:

1. Rinse cumin and peppercorns with water, wash off dust, and drain the water. There is no need to put oil in the pot, roast the dry pan over low heat until it is slightly yellow, add edible salt and continue to roast for half a minute, pour it onto the cutting board to cool, and then use a bowl or rolling pin to crush the peppercorns and cumin into the end for later use.

2. Take a larger basin, put in the cake flour and all-purpose flour, beat in 3 eggs, and stir well with chopsticks. Then add cumin, Sichuan pepper and edible salt and stir into a dough, then knead it into a hard and smooth dough by hand, cover with plastic wrap and make noodles for 30 minutes.

3. Put the good dough on the cutting board, do not knead the dough again, and roll it directly into a large dough cake with a thickness of about 0.3 cm.

4. Put the cake base into the electric baking pan or frying pan to burn, and wait until both sides are set and the color is golden when it is taken out and put on the cutting board.

5. It's time to get ready to cut the beans. Cut the dough into long strips first, and then cut the long strips into small squares of uniform size, about 0.3×0.3 cm, or you can set the size yourself.

6. Put the chopped dough beans into the pot and simmer over low heat. At this time, you should be more patient and turn frequently, otherwise it will be paste.

7. About 10 minutes or so, a pepper fragrance mixed with the special fragrance of cumin came to the nose, the dough in the pot was golden and attractive, I couldn't help but eat one while it was hot, crispy and crispy, I actually ate it one bite at a time, crunchy, and it was very refreshing.

Tips:

1. I improved the traditional ingredients of doudou, and used low-gluten flour here to increase the crispiness of doudou; No lard is added, and eggs and noodles are used for more nutritious and healthier purposes.

2. Cumin, pepper and edible salt must be fried, so that the dough will be more fragrant. You can fry more, crush it and put it in a bottle, and put some in the next kang cake, the cake will have a special fragrance.

3. Make dough beans and noodles slightly harder, so that the time will be shortened when resisting.