Homemade appetizer powder

Homemade appetizer powder

It's getting cold, and Mom says, "Get some cold powder, and you won't be able to eat it for a few days!" My mom's words are like "The Order" and I'll do it quickly. The powder is not difficult, it works at the ratio of starch and water, and it works. It was stressed that starch and water were measured by capacity, not by weight, so two bowls of the same size were prepared. I would mention in the production process that different amounts of starch can be selected on the basis of available materials and tastes. But vinegar and garlic are essential. Without them, the powder is like the soul。
Mushu

Mushu

It's called wood sushi, a typical northern dish. The old Peking people say the word “eggs” in their mouths, and the cuisine tree is called wood rhinoceros. The scrambled eggs from the old Beijing restaurant recipe are called veggies, and the fried eggs are called wooded meat, which means eggs and meat are fun. In general, wood mustard meat consists of skinny meat, black wood, eggs, yellow flowers, cucumbers, etc. The combination of foods of different colours and tastes not only makes the dish attractive, but also more balanced and suitable for the elderly. When we cook everyday, we usually do it with sod, or with vegetables and eggs. The seemingly plethora of muskets, on the other hand, is very nutritionally balanced, with one dish eating meat, eggs, vegetables and bacteria. The most important step in the cooking of wood, which is a common and delicious dish, lies in the fire. If the fire is kept under control, it will be very good and difficult to eat if the fire is not well managed。
Egg bun

Egg bun

The shape of eggs and rice is often seen in Japanese dramas and comics, and is very cute. The food for omelet food is very common, and one omelet meal consists essentially of three most basic elements: fried rice, egg skin and ketchup. It's not that easy to make a nice egg-packed meal, which is the kind of food that looks very simple, and it's useless. There is no doubt that one of the most difficult steps in making omelet food is to wrap the cooked rice in the omelet. It's really a technical job, and the perfect egg pelvis breaks. Although food products remain the same, failed egg-packed rice can be depressed and food is not good. Today's egg-packing is the simplest half-moon-shaped egg-packing meal, which is simple in comparison to other shapes, and it's basically not going to fail. Quite a bit wetr than the usual fried rice, so it can be better wrapped in egg skin. Eggskin is the most important part of an egg-covered meal, which directly determines its success. Japanese omelet food likes to fry its skin in a smooth state, and I personally prefer to fry it in a golden yellow sofa. A minimum of three eggs for an egg bun to wrap the rice. Let's see what we're doing here