Sodium pepper leaf

The precipitous leaves are the tender leaves on the precipitous tree that can warm-cut pain, dewet, vermin itch, cold and wet, and protect the stomach. The precipitous leaf tastes very good, and the oil is so special that it promotes appetite. But don't underestimate it. It's not easy to make it look pretty and scrawny, but it's hard to do it for a few days. Try my trick, just remember a few key points, no matter how much precipitine leaves you blow up, the product that you make out with this match must be green and squeaky, with the sound of the twig in your mouth, and it won't be skinned for days. It's a very practical collection. Mom's chef's original。

Recipe Recommendations

tender prickly ash leaves a
flour appropriate amount
corn starch appropriate amount
salt appropriate amount
vegetable oil appropriate amount
qingshui appropriate amount

other
fried
ten minutes
ordinary

Steps for Sodium pepper leaf

A flower leaf. That's just a big plate. Wash the water

Hold the water a little bit

The ratio between corn starch and flour is 3:2

Add a proper amount of salt, a little bit of oil, a little bit of powder, and a little bit of fresh water to make fresh paste (the amount of salt is too salty to make it too salty. Come on, it's not too much gas when it blows up. It's only when it's hotter when it's blown up

The denseness is the precipitous leaves in which there is a thin layer of leaves that can hang. It's the only way it's gonna blow up

The oil temperature in the pot will float immediately when it drops a drop of paste with chopsticks, and it will be put on a platinum leaf with paste on it, not to blow too much at a time and keep the leaf in shape. A mid-turn, a small yellow colour and a hard paste, allows for the extraction of control plates. Because the pasta is salty enough, there is no need for other sauce。

The pretzels are chewing in their mouths

It's delicious

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