Cinnamon emerald eggs
By VicentaLakin
Little quail eggs, they're tired of red fever, they're tired of 13 fragrances, they're used to white cooking, and today they're giving you a new choice, fried milk. Whether as a staple or as a pre-eating snack, it is an excellent taste。
Recipe Recommendations
- quail eggs the 15
- water starch appropriate amount
- oil appropriate amount
- salt appropriate amount
- bean curd half a bowl
- Osmanthus sugar syrup 1 scoop
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Cinnamon emerald eggs
1
Water boiled, quail eggs laid, four minutes of fire
2
I'll get it in cold water, cool it and go to the shell
3
It's covered in powder
4
It's burning to six
5
It's gonna blow up the egg skin
6
Get another pot
7
Half a bowl of water. Taste it
8
The fire opened, the quail eggs rolled evenly for a minute, put in the pre-trunted sodium juice, and snuggle
9
Before you get out of the pot, the cinnamon drops into the soup juice