Spaghetti pasta

1

Flour in the basin

2

The use of flour and cool water in flour is almost 2:1, but depending on the flour's intake rate, it's not good to be soft, it's better to be a little hard. And when the face is smooth, it's covered with a cap, it's about 30 minutes

3

Take the time of the scabs to deal with the scabs: pork pie is removed from the fridge and frozen. It'd be better with fresh meat pie or meat

4

Two round eggplants clean up. Go to T. The amount of eggplant can be determined by the amount of food you eat

5

Cut it in a centimeter and get some fresh water, so you can go black when you fire

6

Half of the good pasta, smooth, smooth, thick, about five millimeters. Snippets

7

The vision splits the face into two equals, and spreads the fine corn paste evenly in the upper part, and makes flour without it

8

Turn up and spread the corn cover evenly at one third below

9

It's like a map. When you fold the face down, you spread the corn paste evenly

10

Final discount

11

Hold the face in your left hand, hold the knife in your right hand, and cut out the thin, even noodles

12

Sliced noodles to cover the curtains with a knife. Because there's corn noodles in the middle, they don't stick. Together

13

And now we're gonna make some meat and eggplant: put a proper amount of vegetable oil in the frying pan, pour the meat into it, and the little flamingo will come out of it until it turns color

14

Throw eggplant in the pot for a few minutes, a little softer

15

I'm going to pour the right amount of soy sauce

16

When the eggplant is evenly coloured, a proper amount of salt can be added, some hot water added, a cover covered, and a small and medium fire grunting for a few minutes

17

When the eggplant gets softer, it pours in a little bit of platinum oil, evenly blends in and out

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Noodles can be cooked on the other side of the stove when making eggplant

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It's made of pork and eggplant

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Noodles, water, pork and eggplant

21

And you can eat pepper oil or chew garlic

Noodles are good. One is that the water on the sideline is essentially half the flour volume, that it is a bit hard, that it is more stylish, and that it is not easy to break; that if it is too soft, it becomes soft and long when it's caught in the pot, it becomes bad and bad; that on the sideline, it is best to use a slightly smaller corn face, both to suck up the moisture in the noodles and because the particles significantly add to the space between the noodles, to the air flow and to prevent adhesion; and that when the noodles are cooked, the hand shakes the corn between the noodles. It'll be a lot easier to make noodles, and it'll be a lot easier to make noodles, and then half a bowl of soup, which is called the "old soup." The amount of pork and eggplant can be adjusted to suit the situation in the home. Time will be spent on a combination that will soon be able to eat the fragrance and aqueous pasta