I'm sorry
By VicentaLakin
in the north-west, the traditional han pasta, the famous west side snack, and the most authentic (known as acid) face of the rooster. a bowl of qualified faces should have the characteristics of “white-faced, oily, spicy” it's long, thin and flat, it's fragrance, it's red oil, it's sour, it's tough, it's good for all。
Recipe Recommendations
- flour 500G
- pork belly appropriate amount
- leek appropriate amount
- eggs of 2
- black fungus appropriate amount
- day lily appropriate amount
- carrots half a
- old tofu appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
- onion appropriate amount
- dried chili appropriate amount
- octagonal appropriate amount
- ginger appropriate amount
- cinnamon appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- hot and sour
- burn
- half an hour
- simple
Steps for I'm sorry
1
Production of plasters: preparation of appropriate quantities of peppers, ginger, peppers, peppers, leather, onions, etc
2
It's a good hog. It's better than a flower
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Cut the meat to Ding
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A little more oil, heat up, put in dry peppers, blow up the peppers, take them out if you don't like them
5
Let's pour the meat in the pot for a while
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Then we'll put in the big stuff that's ready, and we'll continue to fry, and we'll add a little bit more than 13 fragrances, raw smoke, old smoke, wine. (I have homemade shrimp and pepper powder too.) Then it's in the proper amount of salt (not to forget the dry pepper noodles) and it's still cooked。
7
Show one of the finished products
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Two for finished products
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Take two eggs to mix
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Put the egg fluid equally on the pan. Yes
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The eggs are cut into the horns of the diamond
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The pickles
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Tofu slice
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Black Muir, yellow chertin
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Carrot's crest
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Producing a vernacular “pin”: pouring black wood, tofu, yellow flowers and radish into a frying pan to make a bowl
17
IF YOU DON'T LIKE VINEGAR, THEN YOU CAN POUR IT INTO THE PATE AND THE PATE, AND BOIL IT FOR A WHILE, AND THE SAUCE WILL BE ADAPTED TO YOUR TASTE. IT'LL MAKE A REAL SHAME SOUP
18
I usually make pasta in the morning, and I put it on for a while, and it's really hard to eat。
19
Started like a little hillside, opened up a little bit along, did well, did good work in the back, or else it would be weird
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When the face is a little larger, it rolls on the cane like this, holding in its hand the cane on its face, moving evenly, moving from the middle to the outside, trying to achieve even stress on all sides。
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The face continues to be huge。
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It's nice. It's amazing. Too small
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The details, the thinness of the face, the light
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Details show two. Can I say it's as thick as paper
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First, the fine rolls are placed on the scepter, then the back and forth are folded on the panel, like this side map, so that it can be cut. ♪ I'll tell you ♪
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Cut across。
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Pulls a little bit from the surface, like a left
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The face up there is drawn from the middle, shakes, and the face cuts away, see if it's beautiful
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Show me the details
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If you're going to put your face down in a boiled water, you're going to burn your cheeks, you're going to have to cook them for a while, you're going to get them into a bowl, you're going to pour your own sour spicy sauerkraut on your face, and then you're going to spray them with raisins and eggs. The fragrance of a bowl of fragrances is coming out。
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If you like spicy, you can add a little oily spicy. It's a lot of fun。