Go ahead, Osaka
By VicentaLakin
One, Osaka in the restaurant, I never loved it, whether it's real or not, and it's always a sticky face with a bunch of thin, bad taste and taste. The improved version is so good that my husband will love me more! When you're ready for 10 minutes, you try to get into the kitchen, and when you do it in 10 minutes, your husband's gonna think, "Oh, my God, it's so beautiful" and hold me in a kiss. 3. Decent. Except for the good-looking platters, and the smoke doesn't smell when you're finished
Recipe Recommendations
- cabbage half a
- Osaka yami 2 tablespoons
- sea moss appropriate amount
- salad dressing appropriate amount
- eggs one
- Osaka yaki sauce appropriate amount
- Muyu flower appropriate amount
- vegetable oil appropriate amount
- salty and sweet
- fried
- ten minutes
- simple
Steps for Go ahead, Osaka
1
Cutting the upper half of the leaves into small pieces of a square centimetre (must be large to be delicious, not to be shredded). Bacon shredding。
2
A spoonful of Osaka powder + an egg + an appropriate amount of water + a little salt, and a paste. How much less salt? It's almost impossible to let the less of the less. The pasta can be a little thinner, in a state of “albeit rare but able to bind the leaves together”. If we can't try it twice, then we can see it. There's no flour in Osaka, but it's a lot worse。
3
Leaf + pasta, group! Watch out, it's not enough, it's just a little sticky for each leaf. I'm sure you don't want the leaves in the pasta。
4
the pot is oiled, the fire is hot, then the fire is lightened and placed in four mixed paste. squash it with pot shovels, then pull it together, focus on one side, and lay bacon on the upper floor. no, no, no, no, no. too many snacks at a time, it's not easy to control the fire, it's easy to get out of there and it's not ripe。
5
when you're done with the frying, turn your face with a pot shovel. rookie tips: to judge whether it's fried or not, you can see if the edges are pretty coyote. you can use a little fork to see if the face is ripe or not
6
fry out the pot and take it out: osaka kettle + salad sauce + seades + woodfish flowers, assemble! first brush a kettle, then squeeze on the salad sauce, salvis and woodfish flowers, and finish. rookie tips: use haydes, no moss。
7
This improved version of the Osaka fire, properly controlled by fire, will have a bit of corrosive edge, and the bacon will be sorely fracked that it smells like caramel; because there are so many leaves that it tastes so sweet; and sea Tess can provide a much richer layer than sea moss, and it's always nice
8
The hard-to-penetrating racers can get a sea-dry season and a special cutter, a hand-made woodfish flower, a higher level, a stronger sense of mouth, a more fragrance. The left side of the chart is a dead end, and the right side is a slasher。Go ahead, Osaka Make Tips
All the tips are included in the steps, so please be patient. If you have any questions or want to chat, you can search for Huaxianzi Kitchen on WeChat. With love.