Scrambled cassava

By VicentaLakin

Scrambled cassava
The fragrance of cartha sauce is the best partner for dessert。

Recipe Recommendations

  • eggs of 2
  • milk 150 grams
  • sugar 40 grams
  • low powder 15 grams

Steps for Scrambled cassava

  • Make Scrambled cassava step 0
    1
    Eggs with yellow and sugar
  • Make Scrambled cassava step 1
    2
    Add low powder and continue to level
  • Make Scrambled cassava step 2
    3
    Milk hotter than boiling
  • Make Scrambled cassava step 3
    4
    One-third flat
  • Make Scrambled cassava step 4
    5
    Pair the rest of the milk
  • Make Scrambled cassava step 5
    6
    A good egg paste filters into a small pot
  • Make Scrambled cassava step 6
    7
    It's hotter, it's even
  • Make Scrambled cassava step 7
    8
    The egg paste's starting to appear
  • Make Scrambled cassava step 8
    9
    Be careful not to overheat the heat
  • Make Scrambled cassava step 9
    10
    The small pot cools quickly into cold water and cools into the fridge。
  • Make Scrambled cassava step 10
    11
    The fragrance of cathedral sauce

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