Fried mint
By VicentaLakin
Since I own this small piece of land, the first one to move is this mint. Mint's breeding power is so powerful that it doesn't have to manage natural growth, but it's so thick that I'm getting rid of it. How can they come out of the earth every year and grow up? It's really refreshing that day that the trees were being bred and accidentally touched, and that's when the mints were coming out of their heads, and it's when the mints are good, and they don't hesitate to eat them. It's a good idea to go out on a field trip and bring some cool mints. Isn't it nice to have a hiccup all day。
Recipe Recommendations
Steps for Fried mint
1
The mint takes the fresh branches above the third layer of leaves and cleans the water
2
The eggs are in the container, the water is scattered
3
Put the salt on it
4
Put the powder on it and mix it with an eggbeater into a smooth, non-particle-free egg paste
5
It's so thick and thin。
6
The tubers with mints put parts of the leaves in the paste, so that the leaves are all sticky。
7
Burn the frying pan to 60% heat, bring up paste-covered mints and scrape the extra paste and put it in the frying pan
8
Flow and flip
9
We'll get control oil when we're on twoFried mint Make Tips
The amounts given in the recipe are rough estimates. Do not make the batter too thick, or the coating will be too heavy and not taste good after frying. Do not make it too thin either, or it will not stick and will be greasy. In short, adjust it as you go; the consistency is right when it falls like a ribbon.