Gold buns
By VicentaLakin
It's like New Year's, it's like, "Five Ones." Three days' vacation is short, and it's a good time to take the kids out for a little trip, except for the crowds everywhere. In the past, when I watched the "Noise World" TV show, my daughter looked at the "Noise World" book, and the two people were always talking about it in tandem, the phrase, "From black to yellow and from yellow to white," was always particularly touching, and food was so hard to get. The heart of the poem, “During the day, sweating down the earth”, also helped the parents grow the fields, stick them... and know better the hardships of the farmers. So all along, poetry has been asking children not to waste food. The day before yesterday, two of them left behind in the fridge, and today they're making breakfast staples, gold and yellow, soft and delicious. I love making all kinds of breakfast cakes, and I've recently bought a non-glut breakfast frying pan, and I'm more active. Daughters often go to fry some of their own and, in her words, cook the instruments in a good mood。
Recipe Recommendations
- steamed bread of 2
- eggs of 2
- pretzel appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Gold buns
1
The buns removed from the refrigerator are cut directly into thin, even pieces. (about 1 cm thick)
2
The eggs are evenly mixed into the bowl, and the bowl is better suited to be larger in size and easier to operate. It'll be nicer with white sesame
3
Put the buns in the egg fluid, both of them covered with egg fluid。
4
A little bit of oil and heat was poured into the breakfast frying pan, and a little bit of oil was spilled into the bun。
5
It's on the bottom, it's on the other side。
6
It's nice to have two sides made to the yellow, and it's so soft that you can eat it directly from the pot, or you can put some pepper salt on it. It's delicious。