♪ Que succubus ♪
By VicentaLakin
The soufflé is a traditional north-easterly dish that we used to make at our home in the middle of the New Year, because the eggs, oil, they're so tight, they're not normally made, they're very soft, sweet, they're very fond of children and women, and they're very nutritious, and they seem to be very rare and I haven't done for many years, and they're probably afraid of trouble. The yellow dish is made of egg and starch, and then folded together, sliced, fried, sugared. And I did it for beauty, and to tell you the truth, I have less oil today, and if I pour half of it, it'll be round, beautiful, and I'll be a pie, because I usually don't have any leftovers, so I don't want to waste it。
Recipe Recommendations
- eggs of 2
- white sugar 50 grams
- white sesame appropriate amount
- corn starch appropriate amount
- vegetable oil appropriate amount
- sweetening
- fried
- ten minutes
- senior
Steps for ♪ Que succubus ♪
1
Eggs in the bowl, with chopsticks
2
Add wet starch
3
Smash evenly
4
Make a little tool in advance, use a can, cut from the middle, and leave the bottom
5
'Cause the bottom of the can is coming in, so you have to push it down with a cane and nail four holes
6
Vegetable oil pouring down the pot, pouring egg fluids into the can, holding a pair of chopsticks in one direction and twirling in one direction, so that all the eggs fall on it
7
It'll be fine if it's the size of the egg
8
This one's blown up. I ripped it up. Thick
9
Spill the white sesame and the sugar
10
This is a picture I ripped off with my hand
11
Completed Chart♪ Que succubus ♪ Make Tips
You must beat the egg liquid thoroughly until smooth. Add a small amount of water to the starch until it dissolves to prevent lumps when mixed with the egg liquid. Place a small empty basin next to the pot for later use. When frying, deep fry until fully cooked for a crispy and fragrant texture, but do not let it burn; pay attention to the heat control. It is best to use peanut oil for a richer aroma.