Eggs from the fragrance stand
By VicentaLakin
The head was thin before the rain, and it was followed by wood. The rains were preceded by a season of fragrance, as if the practice did not distinguish between the North and the South in China. As soon as the spring is bright and the wind is warm, the strong fragrances begin to burst. The red sprouts and the dizziness, the water dunk, and the little children ran under the fragrance tree and beat their heads. In the country, the air is always fragrance. This time, the fragrance egg in the tip of the mouth is removed, the scalding fragrance is laced with the egg fluid, the oil is made out of the pot, the bouquets are plattered, the yellow eggs are filled with green fragrances, and the fragrance of the fragrance in the soft is perfect for the elderly and the children。
Recipe Recommendations
- toona sinensis 250 grams
- eggs 4 pieces
- salt appropriate amount
- peanut oil appropriate amount
Steps for Eggs from the fragrance stand
1
Main: vanilla 250 g, eggs 4 sauces: salt, peanut oil
2
Water is boiled in the pot, a little salt and a few drops of oil is added to the water, the perfume is burned in the hot water when the water rises, the fragrance is burned and quickly recovered into the cold water, and the fragrance is cut into a thin end
3
Pumping eggs into a container, dispersing them into egg fluids, and adding an appropriate amount of salt and peanut oil to the egg fluids. Status
4
Fill the pan, pour the eggs to the pan when the heat is 60%, and eat them when both sides matureEggs from the fragrance stand Make Tips
1. Chinese toon needs to be blanched, as this removes nitrites; 2. Blanch the toon briefly; remove it immediately and cool it down once it turns bright green; 3. Add a little peanut oil when mixing the toon with the beaten eggs, so the toon pancakes will be softer after frying.