Fry horns
By VicentaLakin
Remember when I was a kid, every time my mom blew up the horn, I stood up and waited. When the golden horn comes out, with a small plate of cuisine, and a bowl of rice congee, it's three words: "It's great!"
Recipe Recommendations
- Chinese cabbage half a catty
- eggs three
- vermicelli a small handful
- flour
- salt two teaspoons of
- white pepper a little
- ginger a teaspoon of
- cooking wine a little
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Fry horns
1
Eggs are poured into the bowl, evenly mixed with an egg-pumper, boiled with oil, dried up with oil, dried up with fresh water, boiled with soup, boiled with powdered with boiled with dry with dry and shredded with crumbs, plattered with fried eggs and shredded with powdered with salt, ginger paste, white pepper powder, wine, powdered with powdered with chicken, and all made of it
2
The soup pot boils with a proper amount of clean water, a few pourings with soup spoons and a bowl of flour, mixed with chopsticks. Flour and water were added three times, each time to dry face. When the noodles are dry enough to dry their hands, they're covered in dry noodles, and they're rounded up to a long strip of about 2 cm in diameter
3
Scratch a small agent about 8 centimetres with a facial cutter, put it up and flattened with the palm of the hand, and then stomped it around 10 centimetres in diameter
4
Put the material in the middle of the skin, fold the skin, wrap it in half a month shape
5
The boiler, the fire, the 60% heat, the vegetable horn, the gold, the butter
6
LET'S LOAD UP, PUT ON A SMALL PLATE OF CRUMBS. OK, LET'S EAT AT THE TABLE