I've got some meat and eggs
By VicentaLakin
They say, "A moon onion, a moon onion." This month's pickles are the best of the year. How can I miss such a delicious diet? Today we're making cranberry eggs. You can also use a little stew. Personally, I think the meat made a lot more fragrance than the meat
Recipe Recommendations
- salty and fresh
- melting
- an hour
- simple
Steps for I've got some meat and eggs
1
preparation of food: plain flour: 600g. with warm water, the face and the face will be softened, so that the coating will be soft, and the nice face will be kept in the container for 30 minutes。
2
Preparation of food: eggs: 3-4, halogenated meat: appropriate。
3
food preparation: cauliflower: 500 g, salt: adequate quantity, edible oil: appropriate quantity, perfume: appropriate quantity. we'll wash the herbs and run the dry water。
4
Fry the eggs into pieces, don't make them too big, small, cold。
5
Cut the halogen into meat, and also don't cut it too badly and in a moderate size, so that the taste is good and it's available。
6
Scratch the dried beryllies into pieces. When the material is ready, don't rush the piping, but when it's ready, it's close to the branding, preventing the water from affecting the taste。
7
After 30 minutes of static on the face, the face was softened. At this point, all the food and the fabric are evenly mixed. Precipitated meat is salty, so salt use can be reduced appropriately。
8
Here's the pot, two in group. Split the agent into the size it wants。
9
Make the potion a skin, make it as thin as possible, especially the skin's surroundings are thinner, and put on a skin a little bit more, so that it will be full and full。
10
Put another piece of skin on the covered piece, press the surroundings, and it must be solid, and prevent leakage。
11
Press the surroundings and then press the edges. Pushing the edges of the tangerine inside with the thumb, forming a small wave each time。
12
I'm going to put out all the chords。
13
A little oil preheating in the cake, a little cocoon in the cocoon, a little cocoon in the cocoon, and a lid on the top and a lid, and a little gold-coloured husk on both sides。
14
One word: fragrance; two words: fragrance; three words: fragrance
15
Take a bite. It's an appetite. Eat a few more。
16
And the cognac of thin skin, green and fragrance. Let's make a pickle while we're at it。I've got some meat and eggs Make Tips
1. The cuisine is washed and the dry water is controlled to prevent the soup from coming out. It is softer when the noodles are made. 3. Because I use meat as a crumb, when it is branded, the cognac is ripe when the skin is ripe. If there is no ready-made meat, it can be replaced by a strangulation of meat, and the branding time is increased accordingly. 4. Plutonium should not be prepared too early, but should now be used to prevent soup. 5. When it comes to plating, it is assured that it will not be sticky, so that it will be as thin as possible, and that too thin a face will turn into black when it is branded。