Cream eggs

1

300 g flour with 200 g of water and face on the hair

2

In the boiler, the oil is 9 to 10 floors of heat, the eggs are spread evenly, the eggs fall into the egg, the eggs are quickly mixed in the back, and it is best to break the eggs, if they are not dispersed enough, to crush them with shovels. Scrambling is the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best, the best

3

Scratch the noodles for about five minutes, scratch the strips, cut them into equal-size facial agents, tweak them to about 3-4 mm thickness, and wrap them up with the pie。

4

When you're on the bag, you can just stand on the board. It's very simple。

5

A small amount of oil, 50% heat, fire, and dumplings, each of which shall leave a part of the distance so as not to be touched, and when the dumplings are filled, they shall pour into the proper amount of water, depending on the amount of your dumplings, which shall normally be about two millimeters between the dumplings and the pot, and shall be covered with a lid of 8 to 10 minutes。

6

Until evaporation is complete, the bottom will be covered with gold. You can make yourself some soy sauce and eat it

One, watering is intended to make the dumplings softer, so that the dumplings are actually evaporated by water, so that the bottom of the dumplings will focus and the skin will be soft. After evaporation, the cap is opened, if the water is too much, if the evaporation is complete, then the bottom is covered in gold. It is important that the face be covered first, so that it can pass through for a while, making it easier to wrap dumplings. Three, there's no sauce in it, only salt, which is good enough and healthy, and the thickness of the skin, and I think it's the best, not necessarily the thinner, but if you like a lot of food, that's another story. It's a little thicker if you're new, but it doesn't matter if you're good or bad. It doesn't have any shape。