Garlic lumber egg box

By VicentaLakin

Garlic lumber egg box
IT'S A POPULAR PASTA. I CAN'T FIND IT. BUT I'VE GOT GARLIC, I'VE GOT TO REPLACE THE VEGGIES, I'VE GOT TO GO UP, I'VE GOT TO GO UP, I'VE GOT TO GO UP, AND I CAN'T HANG S FROM THIS TREE。

Recipe Recommendations

  • garlic sprouts 约100 grams
  • water fungus 约150 grams
  • Shuifa vermicelli
  • eggs 2 pieces
  • All-purpose flour 2 cups
  • water 1 cup
  • vegetable oil appropriate amount
  • salt appropriate amount
  • pepper appropriate amount
  • sugar 1/4 teaspoon

Steps for Garlic lumber egg box

  • Make Garlic lumber egg box step 0
    1
    One quarter of the eggs with salt, one spoon with vegetable oil and one quarter with pepper, torn in pieces and toll in reserve
  • Make Garlic lumber egg box step 1
    2
    The night afterward, take the mussels off, chop them up, put a little bit of oil in the pot and dry them, plus a quarter of tea spoon salt and a quarter of tea spoons. Pepper powder, 1/6 tea spoon sugar, for a minute
  • Make Garlic lumber egg box step 2
    3
    (b) Cooking and chopping of the fan water, drying it in the pots, garlic seedlings, salt/1/4 tea spoons, and scrambling
  • Make Garlic lumber egg box step 3
    4
    (a) Falling eggs and wooden ears, sugar 1/4 tea spoons, flattening, and try again, if not enough, with appropriate salt
  • Make Garlic lumber egg box step 4
    5
    WITH A LARGE BOWL OF FLOUR, TWO CUPS OF FLOUR, SOME 70-80C HOT WATER, AND A WOODEN SPOON, WHEN IT'S NOT HOT, RUBBING ITS HANDS INTO SOFT NOODLES
  • Make Garlic lumber egg box step 5
    6
    (b) Split the noodles into several ones, then make them into thin circles, wrap them in, and tighten the mouth
  • Make Garlic lumber egg box step 6
    7
    - Locking the box with a lock on the corner
  • Make Garlic lumber egg box step 7
    8
    With a little oil in the pan, a little fire, a box, three spoons of water, some one minute of cover, then a pancap, and a double-coloured box。

    • Garlic lumber egg box Make Tips

    1. When making dough with hot water, it tends to feel quite soft; after adding the hot water, do not immediately use your hands to mix it. Instead, use a wooden spoon or bundle a few chopsticks together to form a thick cylinder to stir the dough first, and only start kneading it with your hands once it has cooled down enough to touch; 2. When rolling out the small dough pieces, try to roll the wrappers as thin as possible. The saying "thin skin, beautiful filling" means that the skin should not be too thick; 3. The filling is pre-cooked, so there is no need to worry about it being undercooked when frying the boxes (Hezi). When placing the boxes in the pan, add an appropriate amount of water to steam them briefly, and the wrappers will be cooked; 4. Do not use too high heat when frying, as it can easily cause burning and fail to achieve a golden-yellow result.

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